Comments on Instant Pot Balsamic Chicken Thighs

Any modifications when doing this from a frozen instapot meal?

I’m not the author but have found that for my other chicken and sauce IP meals cooking thighs from frozen is good if you do 12 minutes with a 5 minute natural release. The only issue I see is that might overcook your veggies a little here.

This a great recipe! I only had chicken breast on hand, it came out fine, but next time I will use thighs. I added 2 small carrots because I love carrots. This had such great flavor and unfortunately there were no leftovers. ;) It will definitely be a frequent flyer in my kitchen!

After all these years, we still love this recipe, and it's a go-to in my irregular Instant Pot meal rotation. I use an entire 5-lb bag of frozen boneless, skinless chicken thighs, defrost them, and just double up on all the other ingredients, keeping the 10-minute pressure cook time and quick pressure release at the end. Using frozen thighs with a 12-minute pressure-cook time and a 5-minute natural release, as a commenter advised, also works really well, but the frozen thighs are harder to maneuver into the pot, so YMMV.

Can this be made in the oven? I'd love to try!