Instant Pot Balsamic Chicken is so tender, juicy and full of flavor! Even better, it only takes 10 minutes to assemble and your pressure cooker does the rest!
A quick and easy lunch or chicken dinner that is marinated with 5 simple pantry ingredients. Your family will rave over this one!
Instant Pot Balsamic Chicken has been a go to meal for my family for several years.
My family literally will lick and slurp the sauce out of their bowls. As rude as that is, it is a bloggers biggest compliment. :). Guys, this dish is good!
This meal is Paleo and dairy free and you can make the chicken ahead of time so it is ready for your dinner meals throughout the week.
Fresh, simple, and healthy makes this Instant Pot Balsamic Chicken dish meal perfection. We love this chicken served over Instant Pot Rice and with a side of steamed green beans or roasted veggies for a satisfying gluten free meal. If you are sticking to a low carb meal, this works great with my Italian Cauliflower Rice.
This marinade uses 5 simple ingredients that you probably already have these items in your pantry. Balsamic vinegar, dijon mustard, honey, garlic, and herbs take your chicken dinner from ordinary to finger licking good amazing!
I promise, these pantry staples will make a magical marinade that your family will thank you for time and time again.
Alright let’s get started and make this easy Instant Pot Balsamic Chicken!
Step by step instructions
- Add Balsamic, Honey, Dijon, grated or pressed Garlic into a glass jar.
- Chop thyme and rosemary and add it to the marinade. Stir it all together and set aside.
- Place chicken thighs on parchment paper and add salt, pepper, garlic power, and onion powder.
- Put chicken in the Instant Pot and sprinkle with cassava flour.
- Pour marinade down on top. Stir everything around to incorporate the flour into the sauce.
- Place Instant Pot on Manuel setting for 18 minutes.
- When the Instant Pot beeps that it is finished cooking ,release the pressure seal. Remove the lid and place the Instant Pot on saute mode. Add fresh spinach and let the sauce thicken. The spinach will cook down in a few minutes.
This dish is great served as a one bowl meal or can be served with other veggies, like green beans or roasted sweet potatoes.
Tips for success
- If you do not have fresh herbs you can substitute for dried herbs. Just make sure you cut the amount: 1 teaspoon dried rosemary and 1 dried teaspoon thyme.
- The Cassava flour helps to thicken the sauce. If you do not have cassava flour you can sprinkle 2 teaspoons of cornstarch over the chicken.
- After the chicken has finished cooking, the saute mode help to reduce the sauce and it will thickened up.
- I like to use Chicken thighs in this dish because it has the best flavor and I like the way chicken thighs cook in an Instant Pot. It shreds so easy and is just so tender.
How to store leftovers
Store leftovers covered in the fridge for up to 4 days.
Reheat leftovers on the stovetop in a saucepan or skillet until warmed through or microwave for 60-90 seconds.
You can also freeze these Instant Pot Balsamic Chicken leftovers. This dish is perfect to make a double batch. Let the chicken thighs cool. Place them in a freezer proof bag or a food saver bag and seal it to maintain the freshness of the dish. I use mine all the time. An inexpensive machine that help you maintain the quality of your food. A great prep food item!
Please check out some of my other Instant Pot meals:
This meal is great for easy weeknight dinners. You know when you are running in 5 million different directions, running children to all their activities but yet still want dinner and you are exhausted?
Can you relate or know someone who can?? If so, do a good thing and share this recipe and make someones day easier! Haha!
Instant Pot Balsamic Chicken
Equipment
- Instant Pot (Pressure Cooker)
Ingredients
- 2 pounds Boneless skinless chicken thighs
- 3 cups Packed fresh spinach
- 1/3 cup Balsamic Vinegar
- 2 tablespoons Honey
- 1 1/2 tablespoons Dijon
- 4 Garlic cloves (minced, grated, or pressed)
- 1 tablespoon Cassava flour
- 1 tablespoon Fresh rosemary
- 1 tablespoon Fresh Thyme
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Garlic Powder
Instructions
- Chop fresh herbs into small pieces. In a bowl, mix together the balsamic vinegar, honey, and dijon. Grate, mince or press garlic into the bowl and then add the fresh herbs. Mix the marinade all together.
- Place chicken on a piece of parchment paper and add salt, pepper, onion powder and garlic powder on top of the chicken.
- Place chicken in the bowl of the Instant Pot and sprinkle Cassava flour over the chicken. Pour marinade on top of the chicken and stir it around. Make sure the sauce is all over the chicken and mixed with the flour.
- Place lid on the Instant Pot and press the MANUAL setting. Adjust time to 18 minutes and make sure the pot is in the SEALED position.
- Once the Instant Pot beeps that it is finished, release the pressure valve to the VENTING position. Once the pressure has come down completely, remove the lid. Press the SAUTE button and add the fresh spinach. Stir the dish to incorporate the spinach. Let it simmer for 3 minutes to allow the spinach to wilt and for the sauce to thicken.
Video
Notes
- If you do not have fresh herbs you can substitute for dried herbs. Just make sure you cut the amount: 1 teaspoon dried rosemary and 1 teaspoon dried thyme.
- The Cassava flour helps to thicken the sauce. If you do not have cassava flour you can sprinkle 2 teaspoons of cornstarch over the chicken.
- After the chicken has finished cooking the saute mode help to reduce the sauce and for it to thickened up a bit.
- I like to use Chicken thighs in this dish because it has the best flavor and I like the way chicken thighs cook in an Instant Pot. It shreds so easy and is just so tender.
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