Instant Pot Balsamic Chicken thighs and drumsticks are drenched in a zesty, spiced balsamic sauce with honey and herbs. A dish that tastes gourmet but only takes 10 minutes to cook in the Instant Pot!
Love the sophisticated taste of balsamic vinegar? It’s the star ingredient in my delicious Balsamic Pot Roast and Balsamic Pork Tenderloin! You also learn how to make the Perfect Balsamic Glaze and drizzle it all over your salads, cheeses, meat dishes, and more.
Pressure Cooker Balsamic Chicken
Instant Pot Balsamic Chicken is going to be your NEW favorite recipe for busy nights! The thighs and drumsticks always come out juicy and moist, guaranteed. The caramelized balsamic sauce is unbelievably complex with a blend of cinnamon spices, molasses and honey, and various herbs.
Because we’re making it in the Instant Pot, you can make it an hour before dinner and still have time to spare!
This dish tastes so fancy, no one will guess how easy it is to make. Get ready for the rave reviews when you serve this to your family and guests!
How long does it take to pressure cook chicken?
It depends on the size and type of cut you’re using, whether they have bones or not, and if you’re using them from frozen or thawed. But as a general rule, you’ll need:
- 15 to 20 minutes for a whole bird, sliced into pieces
- Around 30 minutes for an entire bird, cooked whole
- 10 to 15 minutes for wings
- 8 to 10 minutes for breasts
- 10 to 12 minutes for thighs
- 22 to 30 minutes for quarters
- 10 to 30 minutes for drumsticks
How do you make Instant Pot Balsamic Chicken?
- Sear the drums and thighs. Dry them as well as you can, then season. Set the IP to Sauté and brown all the pieces in oil until every side is nice and golden. Move to a plate.
- Sauté. In the same pot, stir-fry your tomato and onions until they soften up.
- Make the balsamic glaze. Combine, then pour in the IP along with the broth.
- Cook. Arrange the drums and thighs on a trivet inside the IP. Cook on High Pressure for 10 minutes. Vent the pressure quickly when done.
- Serve. Enjoy hot with a sprinkle of fresh parsley.
- Use boneless breasts: Set the IP to about 8 minutes depending on the size of the meat.
- Use maple syrup instead of honey: Adds tasty caramel notes to the sauce!
- Add veggies: Throw in some big chunks of carrots and potatoes (or sweet potatoes) for a complete, one-pot meal.
- Top with cheese: Yes, you read that right! Sprinkle some shredded mozzarella just before serving for a cheesy finish.
What is a trivet and why do I need one?
It keeps the food above whatever liquid you have in the pot. Therefore, the food cooks evenly through steam instead of getting boiled in the liquid.
What is a steamer basket?
This IP accessory is typically used for vegetables so that the steam cooks the veggies without submerging them in liquid.
Why does my instant pot doesn’t come to pressure?
One of the most common reasons is that you simply forgot to seal the vent, so always double-check that.
There may not be enough liquid as well, which means your IP can’t build up pressure and steam. If there’s liquid, it may be too thick. You may have overfilled the pot as well.
The IP also has a safety feature called the “Burn Notice.” If you forget to deglaze the bottom after searing an ingredient, the pot will issue this notice and prevent the IP from pressurizing.
Can you make Instant Pot Balsamic Chicken with frozen chicken?
Yes, but you won’t have those flavorful bits from searing the meat. Don’t worry, it’s still amazing even if you cook from frozen! Skip the browning, make the sauce, place the frozen drums and thighs right on the trivet, and cook.
What is the difference between natural and quick release?
With the natural method, you don’t do anything. Literally. The IP automatically releases pressure once the timer is done, so all you need is to wait.
Quick-release means you do it yourself. Carefully move the valve to the “Venting” position to let out the steam.
How to store:
Once all the leftovers have cooled down, transfer to a tightly-sealed container. Refrigerate and consume within 3 days.
How to freeze:
Transfer the cooled leftover to freezer-friendly storage or bag. Freeze for 3 months. To reheat, thaw overnight and microwave until hot.
More Instant Pot Chicken Recipes:
- Instant Pot Butter Chicken
- IP Chicken Pot Pie Pasta
- Instant Pot Chicken Tortilla Soup
- Instant Pot Chicken Alfredo
- The Best Instant Pot Chicken Wings From Fresh or Frozen!
- Serve this with rice, mashed cauliflower for a low-carb meal, roasted veggies, or a light salad!
- Use stock made from scratch for better flavor.
- Deglaze the bottom of the pan completely to prevent the Burn notice.
Instant Pot Balsamic Chicken
- 3 chicken drumsticks
- 3 chicken thighs
- Kosher salt and ground black pepper
- 2 tablespoon canola oil
- 1 large onion (thinly sliced)
- 2 medium tomatoes (chopped)
- 1/2 cup chicken broth (low-sodium)
- 1 tablespoon chopped parsley (for garnish)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 star anise
- 1/4 fresh cracked black pepper
- 1/3 cup balsamic vinegar
- 2 tablespoons molasses
- 2 tablespoon honey
- 1 teaspoon crushed red pepper
- 1 teaspoon coriander powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- Wash and rinse the, pat dry with paper towels and season with salt and pepper, set aside.
- Turn the Instant Pot on the Saute mode. Once hot, add 2 tablespoons of oil, once the oil is shimmering, sear the chicken thighs and drumsticks in batches, starting skin side down, until nicely browned.
- Remove chicken and set aside.
- Add onion and tomato and cook until tomatoes start to break down about 3 minutes.
- Combine the Sauce ingredients in a small bowl and stir until the honey is completely dissolved. Set aside.
- Pour in the chicken broth, then the sauce in the Instant Pot, and give it a quick stir.
- Add a trivet to the IP. Add the chicken back to the IP on the trivet.
- Cover the lid. Select Manual or Pressure Cook mode and set to High pressure for 10 minutes.
- Once done, do a quick pressure release.
- Sprinkle with the parsley and serve the honey balsamic chicken with the sauce on top of rice or pasta.