If you have busy weeknights, then this balsamic chicken with vegetables is perfect for you! Everything comes together quickly and all in one pot, so you save time on cooking and clean up. I love using my pressure cooker for dinner recipes as most of the cooking time is hands-off. Once I’ve seared the chicken, the pot does the rest, freeing me up to relax a bit before dinnertime. Want another delicious Instant Pot dinner this week for dinner? Try my Instant Pot Chicken Tortilla Soup or Easy Instant Pot Chicken Tikka Masala!
Key Ingredients You Need
- Balsamic vinegar — I suggest using high-quality balsamic vinegar. The balsamic vinegar provides most of the flavor, so you will taste the difference if you use low-quality balsamic vinegar. Cheap larger bottles may taste more bitter or acidic in comparison.
- Chicken thighs — I use boneless, skin-on chicken thighs for this pressure cooker recipe. Keep in mind that if you change the cut of the chicken, the cooking time may have to be adjusted, which may change the result of the vegetables. I would stick with following the recipe as written.
- Baby potatoes — I keep the skin on the baby potatoes. There’s no need to peel them, just give the potatoes a thorough wash.
How to Make Instant Pot Balsamic Chicken
Step 1: Season chicken thighs with salt, pepper, garlic powder, and Italian seasoning on both sides.
Step 2: Place the baby potatoes and carrots in a large bowl and season with olive oil, salt, pepper, garlic powder, and Italian seasoning. Toss and set aside.
Step 3: On saute mode, add olive oil, and when hot, sear the chicken for 4-5 minutes on each side until the skin has become golden brown. Remove chicken thighs and set aside.
Step 4: Add the butter, balsamic vinegar, and garlic to the Instant Pot and cook for 1 minute.
Step 5: Using tongs, transfer the seasoned potatoes and carrots to the pot.
Step 6: Place the seared chicken thighs on top and pressure cook for 6 minutes. When done, release the pressure naturally for 6 to 8 minutes.
Tips For This Recipe
- Depending on the size of your pressure cooker (and chicken), you might have to sear the chicken thighs in batches. Avoid overcrowding them as you sear so the thighs can make as much contact as possible to the bottom of the pot.
- If the chicken thighs are stuck onto the liner, give it another minute or so. You want to be able to create a crust on the chicken that will unstick on its own.
- Always deglaze the pot to avoid a burn notice. Before adding the vegetables into the pot, use a wooden spoon or spatula and scrape the bottom of the pot. The liquid in the pot should help loosen anything on the bottom of the pot.
- Do not quick release immediately. The chicken is still cooking during the natural pressure release stage!
- If you can’t find baby potatoes, halve or quarter Yukon potatoes.
- If you want to change the vegetables, be sure to select hearty root vegetables. Adding quick-cooking vegetables such as broccoli or cauliflower would not be a good idea as they will turn mushy, whereas sweet potatoes will come out tender.
Frequently Asked Questions
As the chicken thighs were seared, there will be crispness left after pressure cooking. To make the chicken thighs’ skin crispier, you can broil the thighs in the oven, or if you have the air fryer lid attachment, use that instead.
Store leftover balsamic chicken and the vegetables in an airtight container. It’ll stay fresh for up to 4 days. To reheat, you can microwave or bake in the oven until warmed through.
I do not recommend making this balsamic chicken from a frozen cut of chicken. The chicken thighs must be thawed before searing. The frozen chicken will release too much liquid into the pot, and it will be challenging to sear the skin when still frozen.
A natural pressure release is when you leave the pressure release switch in the sealed position so the steam can decrease naturally once the cooking cycle is over. It will gradually release pressure and steam as it cools without you having to do anything specific. Whereas for quick release, you open the valve, and the steam escapes immediately.
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Instant Pot Balsamic Chicken
Ingredients
- 8 boneless chicken thighs
- salt and pepper to taste
- 1 tsp paprika
- 1 tsp garlic powder
- 2 tbsp olive oil divided
- 1 tsp Italian seasoning
- 2 tbsp butter unsalted
- ¼. cup balsamic vinegar
- ¼ cup chicken broth
- ¾ lb baby potatoes halved
- 1 clove garlic minced
- ¾ lb carrots cut into 1-inch pieces
- parsley for garnish
Instructions
- Season chicken thighs with salt, pepper, garlic powder, paprika, and Italian seasoning on both sides.
- Place the halved baby potatoes and carrots in a large bowl and season with olive oil, salt, pepper, garlic powder, and Italian seasoning. Give it a good mix and set aside.
- Press the SAUTE button on the Instant Pot and add some olive oil.
- Once the Instant Pot is hot, drop in the chicken and cook for 4-5 minutes on each side until the skin has become golden brown. Remove chicken thighs and set aside.
- Add the butter, balsamic vinegar, and garlic to the Instant Pot and cook for 1 minute.
- Add the chicken broth.
- Add the chicken back into the Instant Pot and the potatoes, chicken broth, and carrots and set the machine to PRESSURE COOK with the time set for 6 minutes. Cover and lock the lid in place and turn the valve to the Pressure setting.
- When done, release the pressure naturally for 6 to 8 minutes.
- Remove the chicken, potatoes, and carrots from the Instant Pot and place them on a serving dish. Spoon sauce over everything and garnish with chopped parsley.
Video
Notes
- Depending on the size of your pressure cooker (and chicken), you might have to sear the chicken thighs in batches. Avoid overcrowding them as you sear so the thighs can make as much contact as possible to the bottom of the pot.
- If the chicken thighs are stuck onto the liner, give it another minute or so. You want to be able to create a crust on the chicken that will unstick on its own.
- Always deglaze the pot to avoid a burn notice. Before adding the vegetables into the pot, use a wooden spoon or spatula and scrape the bottom of the pot. The liquid in the pot should help loosen anything on the bottom of the pot.
- Do not quick release immediately. The chicken is still cooking during the natural pressure release stage!
- If you can’t find baby potatoes, halve or quarter Yukon potatoes.
- If you want to change the vegetables, be sure to select hearty root vegetables. Adding quick-cooking vegetables such as broccoli or cauliflower would not be a good idea as they will turn mushy, whereas sweet potatoes will come out tender.
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