BALSAMIC CHICKEN IN THE INSTANT POT

5 from 7 votes

BALSAMIC CHICKEN IN THE INSTANT POT

Looking for the juiciest chicken breasts, perfectly cooked potatoes and braised kale in sweet balsamic glaze for dinner without even turning on the stove ? Then this Instant Pot Balsamic Chicken is just what you need to make tonight! This dish is perfect for those hot steamy summer nights (or cool, lazy fall or winter ones) when you want to eat a home cooked meal but don't want to heat up the house. It’s also gluten-free, paleo, low carb and whole30 friendly.

Prep Time5

Cook Time10

Total Time30

Course: Dinner

Servings:

Author: Lexi

Ingredients

1-1/2 lbs. SVO Farmer Focus boneless chicken breasts
1/3 cup balsamic vinegar
¼ cup chicken stock
2 tablespoons olive oil
2 teaspoons italian seasoning
1 teaspoon salt
½ teaspoon pepper
16 ounces baby potatoes about 1” in diameter
1 red onion sliced
1 bunch of kale washed, destemmed, and roughly chopped
1-2 teaspoons arrowroot powder optional

Instructions

Place chicken breasts, balsamic vinegar, chicken stock, olive oil, italian seasoning, salt, pepper and potatoes in the liner of a 6 or 8 quart Instant Pot. Mix together to combine and make sure that the chicken is not stacked on top of each other. Close the lid and set vent to sealing.
Cook on manual high pressure for 8 minutes and once done use the quick release function. Remove chicken and potatoes and cover to keep warm and set aside.
Add onion and kale to the pot. Close the lid and set to sealing and cook on manual high pressure for 3 minutes. Use the quick release function when done.
Slice the chicken and divide on four plates along with potatoes and kale.
If desired, you can thicken up the sauce at this point: Press the saute function. Add 1 teaspoon of arrowroot to a small bowl and scoop out some of the balsamic liquid and whisk it with the arrowroot to create a slurry. Return it to the pot and let cook until it has thickened, about 1 minute. Drizzle over the chicken and potatoes and serve hot!

Notes

You do not need to thicken this sauce up, this step can be skipped and the sauce served as is. But if you prefer to have a thick sauce to coat you can use the arrowroot option. The amount of arrowroot you need will vary depending on how much liquid remains in the pot at the end (this varies). If 1 teaspoon is not enough you can add 1 teaspoon at a time as instructed until it's reached your desired consistency.
If your chicken has cooled too quickly in between steps, place back in the pot when thickening up the sauce to warm up briefly.

Nutrition