Instant Pot Balsamic Chicken
- Prepare Chicken: Pat chicken thighs dry with paper towels. Generously season both sides of thighs with salt and pepper.
- Brown Chicken: Select sauté mode on
pressure cooker(Note 3) for medium heat. Add olive oil to coat bottom of pot, then melt butter on top of oil. When display reads HOT, start working in 2-3 batches. Add single layer of chicken thighs to pot. Do not crowd them. Cook for a few minutes per side then transfer to plate. Repeat for remaining thighs.
- Sauté Vegetables: Add carrots, onions, and garlic to pot. Cook for a few minutes, stirring frequently. Turn off sauté mode. Stir in red wine and balsamic vinegar, loosening any flavorful brown bits stuck to bottom of pot.
- Pressure Cook: Return all chicken thighs to pot in single layer, placing them snugly on top of carrots and onions. Secure and seal lid. Cook for 10 minutes at high pressure, followed by quick pressure release.
|Makes 3 Servings|
|Amount Per Serving:|
|Calories 430 (49% from fat)|
|Total Fat 24g||37%|
|Saturated Fat 1g||3%|
|Net Carb 7g|
|Total Carb 8g||3%|
|Dietary Fiber 1g||4%|