BALSAMIC CHICKEN IN THE INSTANT POT
Looking for the juiciest chicken breasts, perfectly cooked potatoes and braised kale in sweet balsamic glaze for dinner without even turning on the stove ? Then this Instant Pot Balsamic Chicken is just what you need to make tonight! This dish is perfect for those hot steamy summer nights (or cool, lazy fall or winter ones) when you want to eat a home cooked meal but don't want to heat up the house. It’s also gluten-free, paleo, low carb and whole30 friendly.
Ingredients
- 1-1/2 lbs. SVO Farmer Focus boneless chicken breasts
- 1/3 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 of kale (washed, destemmed, and roughly chopped)
- 1-2 teaspoons arrowroot powder (optional)
Directions
- 1
Place chicken breasts, balsamic vinegar, chicken stock, olive oil, italian seasoning, salt, pepper and potatoes in the liner of a 6 or 8 quart Instant Pot. Mix together to combine and make sure that the chicken is not stacked on top of each other. Close the lid and set vent to sealing.
- 2
Cook on manual high pressure for 8 minutes and once done use the quick release function. Remove chicken and potatoes and cover to keep warm and set aside.
- 3
Add onion and kale to the pot. Close the lid and set to sealing and cook on manual high pressure for 3 minutes. Use the quick release function when done.
- 4
Slice the chicken and divide on four plates along with potatoes and kale.
- 5
If desired, you can thicken up the sauce at this point: Press the saute function. Add 1 teaspoon of arrowroot to a small bowl and scoop out some of the balsamic liquid and whisk it with the arrowroot to create a slurry. Return it to the pot and let cook until it has thickened, about 1 minute. Drizzle over the chicken and potatoes and serve hot!