Balsamic Chicken in the Instant Pot

Why You’ll Love This Recipe

This recipe is quick, easy, and perfect for busy weeknights. The Instant Pot does all the work, infusing the chicken and vegetables with balsamic and Italian herb flavors. It’s a complete meal in one pot, requiring minimal cleanup, and is versatile enough to serve for family dinners or meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ lbs boneless chicken breasts
⅓ 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 kale, washed, destemmed, and roughly chopped
1–2 teaspoons arrowroot powder (optional, for thickening sauce)

Directions

1. Set the Instant Pot to sauté mode. Add olive oil, then sear chicken breasts for 2–3 minutes per side until lightly browned. Remove and set aside.
2. Add red onion to the pot and sauté for 2 minutes until softened.
3. Stir in balsamic vinegar, chicken stock, Italian seasoning, salt, and pepper. Scrape up any browned bits from the bottom.
4. Return chicken to the pot along with baby potatoes. Close lid, set valve to sealing, and cook on high pressure for 10 minutes.
5. Allow a natural release for 5 minutes, then quick release the remaining pressure.
6. Remove chicken and potatoes. Stir in kale and cook on sauté mode for 2–3 minutes until wilted.
7. If desired, whisk arrowroot powder with 2 tablespoons water and stir into sauce to thicken.
8. Return chicken and potatoes to the pot, coat with sauce, and serve warm.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes (plus pressurizing and release time)
Total time: 30 minutes

Variations

• Swap chicken breasts for boneless thighs for extra juiciness.
• Use sweet potatoes instead of baby potatoes for a sweeter flavor.
• Add carrots or bell peppers for extra vegetables.
• For a creamier sauce, stir in 2 tablespoons of heavy cream or coconut milk after cooking.
• Sprinkle with Parmesan cheese before serving for added richness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop until warmed through. For longer storage, freeze for up to 2 months, though the kale may soften more upon reheating.

FAQs

Can I make this recipe with frozen chicken?

Yes, you can cook with frozen chicken breasts, but increase the cook time to 12–13 minutes.

Do I need to sear the chicken first?

It’s optional but adds more flavor to the dish.

Can I use a different leafy green instead of kale?

Yes, spinach or Swiss chard work well as substitutes.

What type of potatoes are best?

Baby Yukon gold or red potatoes hold their shape well in the Instant Pot.

How do I thicken the sauce without arrowroot powder?

You can use cornstarch or let the sauce reduce on sauté mode.

Can I double this recipe?

Yes, just make sure not to exceed the max fill line of your Instant Pot.

Is this recipe gluten-free?

Yes, as written it’s naturally gluten-free.

Can I use balsamic glaze instead of vinegar?

No, balsamic glaze is too sweet and thick. Use vinegar for the right balance.

How do I prevent chicken from drying out?

Don’t overcook it use the recommended times and allow natural release.

What can I serve with this dish?

It’s a complete meal on its own, but you can add crusty bread or a fresh green salad.

Conclusion

Balsamic Chicken in the Instant Pot is a flavorful, balanced dish that comes together quickly with minimal effort. Tender chicken, hearty potatoes, and nutrient-rich kale are all coated in a tangy balsamic sauce, making it a wholesome and satisfying meal for any night of the week.

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