If you want an easy dinner that is full of flavor, this Instant Pot Balsamic Chicken is a great recipe to try. The chicken turns out juicy and tender, while the potatoes and carrots cook perfectly in the same pot. The rich balsamic sauce gives this meal a delicious sweet and tangy taste.
This recipe is simple enough for busy weeknights and special enough for family dinners. Since everything cooks together in the Instant Pot, there is less mess and less time spent in the kitchen.
Why You Will Love This Recipe
- Easy one-pot meal
- Tender and juicy chicken every time
- Full of rich balsamic flavor
- Potatoes and carrots cook with the chicken
- Perfect for busy weeknights
- Simple ingredients and easy steps
Easy Instant Pot Balsamic Chicken Dinner
Instant Pot Balsamic Chicken is a comforting one-pot meal featuring juicy chicken thighs, tender baby potatoes, and sweet carrots simmered in a rich balsamic sauce. The combination of savory seasonings and the sweet-tangy flavor of balsamic vinegar creates a delicious dinner with minimal effort. With everything cooked together in the Instant Pot, this hearty meal is perfect for busy weeknights when you want something satisfying without spending hours in the kitchen.
Equipment
- Instant Pot
Ingredients
Chicken
- 8 chicken thighs 2 pounds/900 g
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Sauce
- 2 tablespoons ghee
- ¼ cup balsamic vinegar
- 1 garlic clove chopped
- ½ cup chicken broth
Vegetables
- 1 pound baby potatoes quartered
- 1 pound carrots cut into pieces
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Garnish
- Fresh parsley
Instructions
- Season the chicken thighs with salt, paprika, garlic powder, Italian seasoning, and black pepper.
- Turn on sauté mode and heat olive oil. Cook the chicken for 5 to 6 minutes per side. Remove and set aside.
- Add ghee, balsamic vinegar, and chopped garlic. Cook for 1 minute.
- Pour in chicken broth and deglaze the pot. Simmer for 1 minute.
- Mix potatoes and carrots with olive oil, Italian seasoning, garlic powder, salt, and black pepper.
- Add the vegetables to the Instant Pot and place the chicken on top.
- Close the lid and pressure cook on High Pressure for 6 minutes.
- Perform a quick release.
- Garnish with fresh parsley and serve.
Notes
- Deglaze the pot well to avoid the burn notice.
- Chicken thighs provide the best flavor and tenderness.
- Store leftovers in the refrigerator for up to 4 days.