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Overhead view of a plate with a chicken thigh with potatoes and carrots.
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5 from 5 votes

Instant Pot Balsamic Chicken

This Instant Pot Balsamic Chicken is an easy weeknight dinner that is ready in a jiffy. Tender pieces of chicken thighs over top of a bed of vegetables combined with a sweet and tangy sauce, everyone is going to want more! Simple to make but packed with flavor, this will be your new go-to chicken dinner!
Prep Time15 mins
Cook Time17 mins
Total Time32 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 729kcal
Author: Justin Coit


  • Instant Pot


  • 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


  • 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.



  • 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.


Calories: 729kcal | Carbohydrates: 28g | Protein: 40g | Fat: 51g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 237mg | Sodium: 248mg | Potassium: 1144mg | Fiber: 5g | Sugar: 7g | Vitamin A: 14570IU | Vitamin C: 22mg | Calcium: 73mg | Iron: 3mg