Balsamic Chicken made in the Instant Pot is a quick recipe to put together. It uses pantry ingredients like balsamic vinegar, diced or crushed tomatoes, garlic, and sauteed red onion to give your chicken tons of flavor. I love to serve it over zoodles for some veggie power! It’s a perfect recipe for IP beginners! This post contains affiliate links for products I am obsessed with.
*This recipe was first published on 1/3/17, but is getting an update with pretty new photos, FAQs, and all around updates to the post.*
My favorite Christmas present came shortly after black Friday.
My new Instant Pot.
I totally bought it for myself, too, because it looks way too much like another Slow Cooker and I knew my husband wouldn’t get it, as I have three Slow Cookers currently.
I even tried to talk myself out of it. I really did. But, in the end, I am SO thankful for Amazon Prime’s Click to Buy because I am truly in love with this pot.
And, if you follow me on Facebook, you will see that I bravely went LIVE with my first attempt at cooking with the Instant Pot.
Here was my “after” video!
Although I am slightly mortified by these videos (can someone come do my hair and makeup next time?), and I was actually sick with bronchitis and a sinus infection, I am happy I filmed them because I think there is a lot of fear surrounding pressure cookers, but I really found this one to be so easy to use! And my chicken was done in less than ten* minutes, plus the time it took to come to pressure.
Not too shabby.
Ingredients needed for Balsamic Chicken with Zoodles
- boneless, skinless chicken breast – 1-2 lbs, depending on how many servings you would like to cook. I also love chicken tenderloins for IP cooking. They come out so nicely!
- 28 oz can of diced or crushed tomatoes – I have made this with both diced and crushed tomatoes – I love it both ways!
- red onion – slice it thin so you can get a nice carmelization when you saute
- fresh garlic – saute with the onion for an amazing flavor
- balsamic vinegar – gives this recipe a deep and delicious flavor
- spices: dried basil, dried oregano, garlic powder, salt, pepper
- zoodles: I use a spiralizer and let them steam in the sauce, no cooking required!
How to Make Balsamic Chicken in the Instant Pot
My favorite feature of the Instant Pot is the Saute function because you truly don’t need to use your stove top at all. Nothing bums me out more than a Crock Pot recipe that calls for 30 minutes of stove top cooking first. I mean, what’s the point?
And so for this Instant Pot Balsamic Chicken I was able to saute these pretty red onions before dumping the rest of the ingredients in.
This also serves to heat the pot a bit, which lessens the amount of time it takes to come to pressure. Which, for this, took about 15 minutes.
The chicken shreds up so nicely after cooking, it really couldn’t be easier! While the chicken was coming to pressure and cooking, I made my zoodles!
Speaking of zoodles, I don’t even cook mine – I let them steam in the warm sauce and voila! But you can also saute them first if you want to!
I realize that the chicken alone doesn’t look like much, but WOW. The flavor of this dinner was incredible…and it retained more of the sauce than when I cook it all day in the crock. This was a HUGE hit with my husband, too.
WHAT IF MY CHICKEN IS FROZEN?
One of the best things about the Instant Pot is you can cook chicken from frozen, which is a lifesaver for busy people everywhere.
For this Balsamic Chicken recipe, you can definitely use frozen chicken. If your chicken is just slightly frozen, follow the same cook time but be sure to do a full natural release.
If your chicken is a frozen solid block, add an additional 5-10 minutes, depending on the thickness. Thicker chicken, add 10 minutes. Thinner chicken or tenderloins, you should be good just adding 5 minutes.
What should I serve with Balsamic Chicken?
Love this Balsamic Chicken Recipe? Try another one of these Instant Pot Chicken Recipes next-Print
Balsamic Chicken made in the Instant Pot is a quick recipe to put together. It uses balsamic vinegar, diced or crushed tomatoes, garlic, and sauteed red onion to give your chicken tons of flavor. I love to serve it over zoodles for some veggie power! It’s a perfect recipe for IP beginners!
- olive oil cooking spray
- 1–2lbs boneless, skinless chicken breast
- 1 28oz can of diced or crushed tomatoes (I love it with either!)
- 1/2 red onion, thinly sliced
- 2 cloves of garlic, minced
- 1/2 cup balsamic vinegar
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- zoodles (optional)
- Spray Instant Pot with cooking spray and use Saute button to saute onions until they become soft and translucent. Add minced garlic and saute for an additional minute.
- Add chicken, tomatoes, balsamic vinegar, and spices to pot.
- Set to manual/pressure cook for 15 minutes. After cook time, do a full natural release (about 10 minutes).
- Shred chicken and serve with sauce and zoodles* or pasta!
- *I don’t even cook the zoodles – I allow it to steam in the sauce, but feel free to saute also!
Note: The cook time for the chicken used to be 10 minutes with QR. Now, I find that 15 minutes with a full natural release works better!
Looking for the crock pot version of this recipe? 21 Day Fix Slow Cooker Balsamic Chicken with Zoodles
21 Day Fix: 1 RED, 1/2 GREEN for chicken – plus more GREEN if you use zoodles
WW Freestyle: 2 points per serving with or without zoodles
- Serving Size: 3/4 cup of chicken and 1/2 cup of sauce
Keywords: chicken, dinner, instant pot, balsamic, dairy-free, gluten-free