Instant Pot Balsamic Chicken
Instant Pot Balsamic Chicken thighs and drumsticks are drenched in a zesty, spiced balsamic sauce with honey and herbs.
Servings 6 servings
- 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.
Calories: 295kcal | Carbohydrates: 17g | Protein: 17g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 169mg | Potassium: 412mg | Fiber: 1g | Sugar: 14g | Vitamin A: 389IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 2mg