Instant Pot Balsamic Chicken
Yield: 4 servings
Calories: 277kcal
Instant pot balsamic chicken yields tender pieces of meat and crispy skin. A balsamic vinegar and tomato reduction is drizzled on each piece of chicken for a savory sweet sauce.
Ingredients
- 1 ½ pounds (680 g) bone-in chicken thighs
- ½ teaspoon kosher salt, plus more for seasoning
- black pepper, as needed for seasoning
- 1 tablespoon (15 ml) olive oil
- ½ cup (66 g) yellow onion, ¼-inch dice
- 1 cup (114 g) diced tomatoes, seeded and ½-inch dice
- 1 teaspoon (3 g) minced garlic
- ½ cup (120 ml) unsalted chicken broth
- ¼ cup (60 ml) balsamic vinegar
- 2 teaspoons (2 g) chopped thyme
- 1 tablespoon (5 g) chopped parsley
Special Equipment
Instructions
- Trim any excess fat and skin from the chicken thighs. Dry with paper towels and season on both sides with salt and pepper.
- Press the "Saute" button on the Instant Pot. Press "Adjust" and select "More" setting. Once the display says "Hot", add the olive oil and allow to heat.
- Once the oil is hot add the chicken skin-side down. Saute without moving until golden in color, 7 minutes. Flip and cook 2 minutes. Transfer to a clean plate.
- Add onions and tomatoes, saute until tender, 3 minutes. Add garlic and saute for 30 seconds.
- Add chicken broth, balsamic vinegar, ½ teaspoon salt and thyme, stir to combine.
- Add chicken to the pot. Place lid on Instant Pot and turn to lock. Make sure the steam release handle is positioned to "sealing". Press the "Keep Warm/ Cancel" button.
- Select the "manual" setting on "high pressure". Use the "- or +" button to adjust the time to 10 minutes.
- It will take about 10 minutes for the pot to build steam and pressurize. You may see some traces of steam exit from the float valve as it is pressurizing.
- Once the display indicates "On" and begins the countdown at "10", and beeps when the cycle is complete.
- Cover your hand with an oven mitt or towel to carefully quick-release the pressure from the pot, sliding the steam release handle to the "Venting" position to release all of the steam until the float valve drops down.
- Carefully open the lid. Press the "Keep Warm/ Cancel" button.
- Transfer chicken skin-side up to a foil-lined sheet tray. Broil on high about 12-inches from the top of the oven to crisp the skin, about 3 to 5 minutes.
- Meanwhile, press "saute" on the "more" setting. Simmer and stir until sauce is reduced and thickened, 8 to 9 minutes. The sauce should be reduced to about ¾ cup.
- Taste and season with salt and pepper as desired. Serve sauce with chicken and garnish with parsley.
Notes
- MAKE IT WHOLE30 AND PALEO: Use extra-virgin olive oil and sea salt.
Nutrition
Calories: 277kcal | Carbohydrates: 7g | Protein: 34g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 159mg | Sodium: 321mg | Potassium: 140mg | Fiber: 1g | Sugar: 4g | Vitamin A: 100IU | Vitamin C: 8.3mg | Calcium: 20mg | Iron: 1.6mg
Recipe Link