Instant Pot Balsamic Chicken

Ingredients

• 4 pieces Chicken Thighs (bone‑in, skin‑on; trimmed of excess fat)
• 1.5 pounds Baby Potatoes (multicolored, washed and dried)
• 2 medium Carrots (peeled and cut into ~1‑inch pieces)
• 2 tablespoons Olive Oil (divided: 1 tbsp for potatoes, 1 tbsp for searing)
• 2 teaspoons Salt (divided between chicken and potatoes)
• 2 teaspoons Black Pepper (freshly ground, divided)
• 2 teaspoons Garlic Powder (divided between chicken and potatoes)
• 2 teaspoons Italian Seasoning (divided between chicken and potatoes)
• 3 tablespoons Balsamic Vinegar (good quality for flavor)
• 2 tablespoons Unsalted Butter (cut into pieces)
• 1 clove Garlic (minced)

Instructions

1. Trim Chicken

   Using kitchen scissors, trim excess fat from each chicken thigh. Set trimmed pieces aside.

   Time: PT5M

2. Season Chicken

   Season both sides of each thigh with 1 tsp salt, 1 tsp pepper, 1 tsp garlic powder, and 1 tsp Italian seasoning. Rub evenly.

   Time: PT5M

3. Prepare Potatoes

   Rinse baby potatoes under cold water, pat dry, and place in a mixing bowl.

   Time: PT3M

4. Season Potatoes

   Add 1 tbsp olive oil, 1 tsp salt, 1 tsp pepper, 1 tsp garlic powder, and 1 tsp Italian seasoning to the potatoes. Toss until evenly coated.

   Time: PT5M

5. Cut Carrots

   Peel carrots and cut into roughly 1‑inch pieces, trimming thicker ends to match size.

   Time: PT5M

6. Combine Veggies

   Add the carrot pieces to the seasoned potatoes in the bowl and give a quick toss.

   Time: PT2M

7. Sear Chicken

   Set the Instant Pot to the highest sauté/brown setting, add 1 tbsp olive oil, and when hot, place chicken thighs skin‑side down. Sear until skin is golden and crisp (about 3‑4 minutes), then flip and brown the other side for 2‑3 minutes.

   Time: PT6M

   Temperature: high

8. Remove Chicken

   Transfer the browned chicken to a plate and set aside.

   Time: PT1M

9. Make Balsamic Sauce

   Add minced garlic to the pot and sauté 30 seconds. Stir in 3 tbsp balsamic vinegar and 2 tbsp butter; cook 1 minute until the sauce thickens and becomes fragrant.

   Time: PT2M

   Temperature: high

10. Combine All Ingredients

    Return the chicken thighs to the pot, then add the seasoned potatoes and carrots. Gently stir to distribute the sauce.

    Time: PT1M

11. Pressure Cook

    Secure the lid, set the vent to sealing, and pressure cook on high for 4 minutes. Perform a quick release once the timer ends.

    Time: PT5M

12. Finish and Serve

    Open the pot, let the dish rest 1 minute, then serve hot directly from the pot or transfer to a serving platter.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

25g

Fat

12g

Fiber

4g