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
Calories 295kcal
Ingredients
- 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
Balsamic Sauce:
- 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
Instructions
- 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.
Sauce:
- 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.
Cook:
- 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.
Video
Nutrition
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