Instant Pot Balsamic Chicken

posted in: Main Dish


This Instant Pot Balsamic Chicken is just what you need to get real food on the table fast! Chicken thighs are coated in a balsamic vinegar marinade and made quick and easy in the Instant Pot. A simple, delicious chicken recipe that's sure to please the whole family!

Instant Pot Balsamic Chicken served on a white plate with potatoes

It seems like no matter what time of year it is, life can be so busy. To help me get through those crazy weeknights, I am always relying on lots of easy Instant Pot meals. 

This dish cooks in just 8 minutes in your Instant Pot (see slow cooker directions below), and is seriously the easiest to whip up. So many of you LOVE my grilled balsamic chicken recipe, that I decided to create another version that's just as delicious, and perfect to cook up during the colder winter months. 

Just like my grilled balsamic chicken, the longer you can marinate this, the better (up to 24 hours). I personally love whipping this up the night before so that the chicken can marinate overnight. Then, all that's left to do is put the chicken + marinade into my Instant Pot and I'm good to go! 

How Do You Make Instant Pot Balsamic Chicken?

The first step in this recipe is to make the marinade, which is a combination of balsamic vinegar, olive oil, salt and pepper. Add the marinade and then the bite-sized pieces of boneless skinless chicken thighs to a large sealable bag. Allow this to marinate in the fridge for at least 2 hours and up to 24 hours. 

When you're ready to cook the chicken, place the chicken and the marinade in the Instant Pot. Select 'Manual' mode and press the '-' until the screen says 8 minutes. Once your Instant Pot has finished cooking, manually release the pressure. Remove the chicken from the sauce and ENJOY!

How Do You Make Slow Cooker Balsamic Chicken?

You can just as easily make this dish in your slow cooker, you'll just need to adjust the cooking time. Simply add the marinated chicken (along with the extra marinade), to your slow cooker and cook on low for 4-6 hours. That's all there is to it!

bite-sized pieces of balsamic chicken served over mashed potatoes

Serving Ideas:

The options are truly endless for how to serve this Instant Pot Balsamic Chicken! You can have it with mashed potatoes (as shown in these images – DELICIOUS!), roasted veggies, white rice, my Roasted Japanese Yams, or whatever your heart desires.

Tips For Making Instant Pot Balsamic Chicken:

  • I don't personally recommend making this with chicken breasts, as they tend to dry out. You do you though!
  • I found that the chicken had SO much flavor after being marinated, but if you'd like to add even more, you can easily reduce the remaining marinade that's leftover, which will turn into a delicious sauce. To do this in your Instant Pot, select 'saute' mode. Let the sauce boil, whisking occasionally, until it has reduced to the consistency of a thick syrup. For your slow cooker, you'll simply need to reduce the sauce in a pan over medium heat on your stove. Drizzle the sauce over the chicken and enjoy!

Once you try this Instant Pot balsamic chicken, you'll find it appearing on your regular dinner rotation. This is one that both the kids and adults can enjoy. It's so delicious and so simple that I have no doubt it's going to be a new favorite in your house.

serving instant pot balsamic chicken with a wooden spoon

Other Instant Pot Recipes To Try:

Chicken Pot Pie Soup (Instant Pot or Slow Cooker)

Instant Pot Chicken Teriyaki (Plus Slow Cooker Directions!)

Instant Pot Barbecue Chicken (Instant Pot or Slow Cooker)

I hope you enjoy this Instant Pot balsamic chicken recipe as much as I did! If you give this recipe a try, be sure to comment below and let me know how it turned out for you. Also, I would love to see your creations on Instagram. Be sure to tag me @livinglovingpaleo!



how to make instant pot balsamic chicken

Disclaimer: This post contains affiliate links, meaning that if you purchase something from one of my links, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I truly believe in, and that I use myself or find to be very valuable. Thanks for helping me to keep my blog up and running!

18 Responses

  1. Esper Marszalec
    | Reply

    If I double this recipe is the cooking time in an instant pot the same?

    • livinglovingpaleo
      | Reply


  2. Hestber
    | Reply

    I keep getting a "burn" error but am following the directions exactly. Should I add more liquid?

    • livinglovingpaleo
      | Reply

      How strange! As long as you're using chicken thighs, it'll produce enough liquid as it comes to pressure, but you could definitely add more balsamic (as the chicken is already marinated). Hope that helps!

  3. Diane
    | Reply

    Love this recipe. Super easy and quick. Delicious too!

  4. Emily
    | Reply

    I made this tonight and it was incredible! Super easy and delicious. Will definitely be a new go-to!

  5. Brachele
    | Reply

    I am thinking about adding small portebella mushrooms to the chicken and cooking it in the instapot. What are your thoughts on that?

    • livinglovingpaleo
      | Reply

      Hey Brachele! I'm thinking that they'd overcook if you added them in with the chicken, so I'd cook the chicken as called for in the recipe, and then add the mushrooms, reseal the lid and set it to manual for "0" minutes (zero). This will only bring it to pressure again and then immediately stop the cooking, which should be the perfect amount of time to cook the mushrooms. Hope that helps!

    • Sarah
      | Reply

      Ny husband made this for supper and it is so good! We love your grilled balsamic chicken recipe and this is a great option when we aren't able to grill. The leftovers are delicious too! Thanks for the great recipe!!!

      • Amy

        What do you serve it with? I couldn't tell from the photo but it looked like a mash of some sort?

      • livinglovingpaleo

        Hi Amy, I served it with mashed potatoes in the photos, but you can serve with just about anything! (Roasted veggies, white rice, my Roasted Japanese Yams, or whatever your heart desires.)

  6. Christi Fawver
    | Reply

    Can you please write a cookbook?? I make SOOOooO many of your recipes and LOVE THEM ALL!! My phone has all of the recipes saved…
    Thank you and I hope you keep creating more!!♥️

  7. Kim
    | Reply

    Could this be marinaded and frozen and then dethawed and added to IP? Doing some post partum meal prep over here!

    • livinglovingpaleo
      | Reply

      I don't see why not! Congratulations on your pregnancy as well!

  8. natasha
    | Reply

    This was such an amazing recipe. My whole family loved it. The kids (8 & 4) asked me to make it again and again. We also batch cook this for a good protein for the week. It is great on salads, or other things as well! Thank you for creating something that is so Delicious and amazing! I absolutely love how quickly I was able to make this for my family!

    • livinglovingpaleo
      | Reply

      I love that so much! Thanks for sharing!

  9. Tina D
    | Reply

    I'm thinking of trying this recipe with baby carrots and green beans. Saw your comment above to cook chicken first and then add veggies for 0 mins (for mushrooms). Would that be the same for carrots and green beans? Thanks

    • livinglovingpaleo
      | Reply

      Love that idea, Tina! Carrots take a bit longer to cook, so I'd cook the chicken first (as mentioned above) and then add the veggies and cook them for an additional 2 minutes. Enjoy!

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