Description
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!
Ingredients
Scale
- 1 1/2 pounds bone-in or boneless chicken thighs
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 tablespoon basil
- 1-2 tablespoons ghee or butter
- 2 cloves garlic, minced
- 1 medium yellow onion
- 5 slices bacon, chopped into bite size pieces
- 1/2 cup chicken broth
- 1/2 cup balsamic vinegar
- 1/2 lemon, juiced
- 1 tablespoon Dijon mustard
- 1 tablespoon honey, optional
- 1/2 pound carrots, ends chopped
- 12 ounces green beans, trimmed
To thicken sauce:
- 2 teaspoons arrowroot starch
Instructions
- 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.
Equipment
Buy Now → - Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 217
- Sugar: 16.7 g
- Sodium: 804 mg
- Fat: 6.2 g
- Carbohydrates: 26.9 g
- Protein: 14.4 g
- Cholesterol: 60.8 mg
