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instant pot balsamic chicken

Mouthwatering Instant Pot Balsamic Chicken

Delicious Mouthwatering Instant Pot Balsamic Chicken recipe with step-by-step instructions.
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Prep Time 11 minutes
Cook Time 24 minutes
Total Time 35 minutes
Servings: 4
Calories: 1400
Ingredients Method

Ingredients
  

For the chicken:
  • 8 boneless chicken thighs
  • salt and black pepper, to taste
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 tbsp olive oil
For the vegetables:
  • 3/4 lb baby potatoes, halved
  • 3/4 lb carrots, cut into 1-inch chunks
  • 1 tbsp olive oil
  • salt and black pepper, to taste
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning
For the sauce:
  • 2 tbsp unsalted butter
  • 1/4 cup balsamic vinegar
  • 1/4 cup chicken broth
  • 1 garlic clove, minced
For garnish:
  • chopped parsley

Method
 

  1. Pat the chicken thighs dry and season them thoroughly on both sides with salt, black pepper, paprika, garlic powder, and Italian seasoning. Ensure an even coating of spices for the best flavor.
  2. In a large bowl, combine the halved baby potatoes and carrot chunks. Drizzle with olive oil and season with salt, black pepper, garlic powder, and Italian seasoning. Toss everything together until the vegetables are well coated with oil and spices. I like to make sure each veggie is glossy and evenly seasoned for the best roast flavor.
  3. Set your Instant Pot to the SAUTE setting and add olive oil. Once the pot is hot, arrange the seasoned chicken thighs from Step 1 in a single layer and cook for 4-5 minutes per side, or until both sides develop a golden brown color. Remove the seared chicken thighs and set them aside; they'll finish cooking under pressure.
  4. Into the same Instant Pot, add unsalted butter and let it melt. Stir in the minced garlic and cook until fragrant, about 1 minute. Pour in the balsamic vinegar and deglaze the pot, scraping up any browned bits to add flavor to the sauce. Add chicken broth and stir to mix everything well.
  5. Return the seared chicken thighs from Step 3 to the pot, placing them in the sauce base. Add the seasoned potatoes and carrots from Step 2. Secure the lid, set the Instant Pot to PRESSURE COOK on high for 6 minutes, and ensure the valve is set to the Pressure setting. Once cooking is complete, allow the pressure to release naturally for 6 to 8 minutes before opening the lid. I find this gentle natural release keeps the chicken extra tender and juicy.
  6. Carefully transfer the cooked chicken thighs, potatoes, and carrots to a serving platter. Spoon the flavorful balsamic sauce from the pot over everything, making sure each piece is generously coated. Garnish with freshly chopped parsley right before serving for a burst of fresh flavor and color.