Instant Pot Balsamic Chicken with Green Beans and Carrots – EASY, healthy, and a no fuss dinner. This Instant pot Chicken recipe is made with juicy chicken thighs, sweet carrots and delicious green beans for an easy, one pot meal that’s covered in a sweet balsamic sauce. Paleo and Whole30 too!
Why You’ll Love this Instant Pot Balsamic Chicken Recipe
This Instant Pot Balsamic Chicken recipe is perfect for busy weeknights.
Not only is it a one-pot meal, it’s also ready in 30 minutes.
It’s versatile: feel free to substitute with other veggies like cubed or baby potatoes, brussels sprouts, asparagus, bell pepper, cauliflower, zucchini, or broccoli.
It’s a delicious balanced meal with protein and veggies, the whole family will love!
How To Make Instant Pot Balsamic Chicken
This Balsamic Chicken cooks in just 3 minutes in your Instant Pot.
Start by seasoning the chicken on both sides with salt, pepper, and basil. You can also use Italian seasoning if you don’t have basil on hand. Press the Saute button on the Instant Pot and add the oil to the pot. Make sure to wait to add the chicken until the Instant Pot reads HOT (this may take up to 5 minutes).
This prevents the chicken from sticking to the bottom of the Instant Pot and burning. Always wait for oil to become hot, then add your protein.
Sear the chicken thighs for 3-5 minutes per side (the time will depend on thickness of chicken). Searing the chicken helps lock in the juices and flavor. Sear until chicken thighs are light golden brown on each side.
If you are using boneless chicken thighs that are quite thin (this is what I used), then brown the chicken for 3-4 minutes on each side. If you are using bone-in chicken thighs that are thicker, brown on each side for 4-5 minutes.
Once chicken is browned, transfer the chicken to a plate.
Add more oil into the pot and saute the garlic and onions for 2-3 minutes or until the onion becomes fragrant and soft. Press cancel on the Instant Pot, then add in the chicken broth, balsamic vinegar, lemon juice, Dijon mustard, and honey. Whisk the sauce mixture.
Place the carrots, green beans into the bottom of the instant pot and use tongs to add the chicken. Lock the lid on the instant pot and turn the valve to SEALING. Select MANUAL (older model), or PRESSURE COOK (newer model) and adjust timer to 3 minutes.
Once timer goes off, let the pressure naturally release for 5 minutes, and then push valve to venting (it will be hot so make sure you use a long spoon or other utensil).
Remove the lid once all the pressure has been released and transfer the chicken, carrots, and green beans to a serving plate. Spoon the honey balsamic sauce over the vegetables.
If you choose to thicken the sauce, pour it in a sauce pan on the stove. Add arrowroot starch 1 teaspoon at a time and whisk it into the sauce. Let the sauce simmer for 8-10 minutes. Once you see the sauce thickening, spoon it over the chicken and vegetables.
How To Make Slow Cooker Balsamic Chicken
Yes. You can definitely make this meal in the slow cooker instead of the instant pot. Warning – It’s super easy and requires little effort.
Simply dump all the ingredients into the crock pot and cook on LOW for 4-6 hours.
Is Instant Pot Balsamic Chicken Freezer Friendly?
Yes. Wait for the chicken and vegetables to cool before putting it into freezer safe containers. You can store the chicken in the freezer for up to 3 months. To thaw, place chicken and vegetables in the fridge overnight.
Reheat in the microwave or dump it in the Instant Pot and put on the keep warm setting.
Instant Pot Balsamic Chicken – EASY, healthy, and no fuss. This Instant pot Chicken recipe is made with juicy chicken thighs, sweet carrots and delicious green beans for an easy, one pot meal that’s covered in a sweet honey balsamic sauce. Paleo and Whole30 too!
Season the chicken on both sides with salt, pepper, and basil. Press the Saute button on the Instant Pot and add the ghee to the pot. Wait to add chicken until the instant pot reads HOT on the screen (can take up to 5 minutes) then add the chicken. This will prevent the chicken from sticking to the pot.
Place the chicken in the pot using tongs, and cook on each side for 3-5 minutes (depending on thickness of chicken, for thin, boneless thighs cook for 2-3 minutes on each side). You may need to work in batches depending on the size of the chicken thighs, and how much you are using. Once chicken is browned, transfer it to a plate.
Melt ghee in the Instant pot and add the garlic, onion, and bacon. Sauté for 2-3 minutes or until the onion becomes fragrant and soft, and the bacon starts to crisp. Press cancel/off on the instant pot and add in chicken broth, balsamic vinegar, lemon juice, Dijon mustard and honey. Whisk mixture.
Add the carrots, green beans, and use tongs to add the chicken back to the pot. Lock the lid on the instant pot and turn the valve to sealing.
Select the Manual or pressure cook button and adjust the timer to 3 minutes. It will take about 10 minutes to come up to pressure and then the timer will start counting down.
When the timer goes off, let the pressure naturally release for 5 minutes and then push the valve to venting. Remove the lid and transfer chicken, carrots and green beans to a serving plate. Spoon the remaining sauce over the chicken and vegetables or thicken the sauce.
Optional – To thicken the balsamic sauce, pour it into a sauce pan. Add arrowroot starch, and whisk. Over medium-high heat simmer the sauce for 8-10 minutes and spoon over the chicken and vegetables.