Comments on Instant Pot Balsamic Chicken Thighs
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78 comments · 4.84 / 5 from 36 ratings
This chicken is delicious! Easy recipe, done in very little time. 😊
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This is such a delicious recipe. Big hit with my friends.
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Yum, this looks delicious! Can't wait to try.
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After all sauteing, step 6 says to return all chicken to pot in a single layer. I believe this is what OP is questioning. I would like to know too please.
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I crammed them all in there and not quite all in one layer and they all cooked up great with no issues.
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O.M.G. This was absolutely delicious! Cooked 4 thighs but still used 1/4 cup each of wine & vinegar. Used my IP Mini and cooked for same amount of time as in recipe. Cooked perfectly!
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It sounds so yummy. :) By the way, is there any way to subsitte the butter to something else for lower calories? Thanks in advance.
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To reduce calories, you can try 1 teaspoon olive oil and 1 teaspoon butter, and you can also snip off excess fat on the raw chicken thighs. Hope that helps :)
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This was a huge hit last night! I'm going to double everything next time!
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Very good. My sauce didn’t thicken up like I would have liked. But the chicken was so tender. My family loved it and had seconds!! We wlll try chicken breast next time. Thanks! We loved it!!
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Is the recipe accurate, that 2 pounds of thighs yields only 3 servings?
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That is correct. If you plan on serving with side dishes or want a smaller sized portion, you can divide this into more than 3 servings.
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If I use thighs with skin and bones, I assume I should cook longer. Any advice on how much longer?
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I would like to make this for a dinner party for 10 people. Can I make this in batches and keep the cooked chicken in the crock pot while preparing other batches? How long will the chicken “hold” in a slow cooker?
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I think they'll hold fairly well. Another option is cooking everything together in the Instant Pot by tripling or quadrupling the recipe's ingredients, assuming it will all fit in your Instant Pot. Some things will need adjusting, like the number of batches to sear all of the meat and the length of time it takes to thicken the sauce at the end. But the pressure cooking time should remain the same.
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So I made a variation of this recipe this time (although I have made it exact and it was delicious.) I altered a couple of things only due to the fact that I didnt have all the ingredients on hand. I followed directions as is except substituted the carrots with frozen green beans and frozen brocolli I had in the freezer, I didnt have red wine so I substituted to serving portion of the red wine with a mixture of red wine vinegar, beef broth, soy and a dash of fish sauce. It is a family favorite, I must say! The only thing is that without the red wine, it doesnt quite thicken the same although I still let it boil on saute for the 5 minutes at the end. Also, I used partially frozen chicken thighs and added 3-4 minutes on the cooking time.
DELICIOUS!
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I’m still a newbie to the IP, so this recipe confuses me. How are you able to keep stirring and etc? I thought you were supposed to leav it alone once it pressurized?
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The stirring happens when the Instant Pot is on the saute setting, not pressurized.
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Made this in my 3Q and it was perfect! Thanks!
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made this for dinner tonight. It was quick, easy and delicious. My husband asked that I add mushrooms next time. The sauce is to die for!
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Got a new Instant pot and trying easy recipes. This was a hit!!! I followed it exactly. It was quick, easy and so good. I served with white rice. It’s a keeper!! Thank you
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AMAZING! Even my husband who is very leary trying things with balsamic vinegar loved this meal. The only complaint was that I did not make enough. Thank you!
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I don’t drink alcohol, so what can I use as a substitute?
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The alcohol in the wine will cook out and it adds so much flavor! I don’t drink wine but it is delicious to cook with.
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We loved this recipe, we will be making it many more times. The change I made was to put more onion than called for, because I love onions.
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