Craving a restaurant-quality meal without the fuss? These Instant Pot Balsamic Chicken Thighs are your answer! In just 30 minutes, you’ll have incredibly tender, juicy chicken swimming in a rich, tangy balsamic glaze. It’s the perfect elegant-yet-easy dinner for any night of the week, guaranteed to impress.
Ingredients
• 1 pound / 450g Chicken Thighs, boneless and skinless
• 2 tbsp / 30 ml Olive Oil
• ½ cup / 120 ml Balsamic Vinegar
• ⅓ cup / 80 ml Sherry or Chicken Stock
• 2 tbsp / 30 ml chopped fresh Cilantro
• 1 tsp / 5 ml Worcestershire Sauce
• 2 tbsp / 30g minced Onion
• 1 tsp / 3g Garlic Powder
• ¼ tsp / 0.5g Black Pepper, freshly ground
• ½ tsp / 3g Salt
Instructions
1. Directions
2. Combine the Sauce: Pour the olive oil, balsamic vinegar, sherry (or chicken stock), chopped cilantro, Worcestershire sauce, minced onion, garlic powder, salt, and pepper into the inner pot of your Instant Pot.
3. Stir: Whisk the sauce together until they are well combined.
4. Add Chicken: Nestle the chicken thighs into the sauce, ensuring they are mostly submerged.
5. Pressure Cook: Secure the lid and set the steam release valve to ‘Sealing’. Cook on the ‘POULTRY’ setting or ‘High Pressure’ for 15 minutes.
6. Release Pressure: When the timer finishes, perform a quick pressure release by carefully turning the valve to ‘Venting’.
7. Serve: Remove the chicken, serve warm, and generously drizzle the sauce from the pot over the top. Enjoy!
Nutritional Information
• Nutrition Information
• (Per Serving)
• Calories 210 | Total Fats 12g | Net Carbs 9g | Protein 14g | Fiber 1g
Pro Tips
• For a richer flavor, use the ‘Sauté’ function to brown the chicken thighs for 2-3 minutes per side before adding the sauce and pressure cooking.
• To create a thicker glaze, remove the cooked chicken and select the ‘Sauté’ function. Let the sauce simmer for 3-5 minutes until it reduces and thickens.
• This dish pairs beautifully with creamy mashed potatoes, quinoa, or roasted vegetables to soak up the delicious balsamic sauce.
