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)

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

Swap chicken breasts for boneless thighs for extra juiciness.

Use sweet potatoes instead of baby potatoes for a sweeter variation.

Add carrots or bell peppers for more vegetables.

For creaminess, stir in 2 tablespoons heavy cream or coconut milk after cooking.

Sprinkle Parmesan before serving for added richness.

Store leftovers in the fridge up to 4 days or freeze up to 2 months.