Instant Pot Chicken Thighs With Balsamic Sauce

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 servings
Calories 430kcal


  • 2 pounds boneless skinless chicken thighs
  • 1 medium-sized carrot diced
  • 1/4 onion diced
  • 3 cloves garlic minced
  • 1/4 cup red wine
  • 1/4 cup balsamic vinegar
  • 1/2 tablespoon olive oil
  • 1/2 tablespoon butter
  • salt and pepper


  • Pat chicken thighs dry with paper towels. Generously season on both sides with salt and pepper.
  • Select the saute mode on the pressure cooker for medium heat. Add olive oil to coat the bottom of the pot. Melt butter on top of the oil.
  • When the display reads HOT, work in 2-3 batches to add chicken thighs to the pot in a single layer. Don’t crowd them. Cook for a few minutes on each side before transferring to a plate. Repeat for the remaining thighs.
  • Add carrots, onions, and garlic. Cook for a few minutes, stirring frequently. Turn off the saute mode.
  • Add red wine and balsamic vinegar. Stir together, loosening any flavorful brown bits stuck to the bottom of the pot.
  • Return all chicken thighs to the pot in a single layer, placing them snugly on top of the carrots and onions. Secure and seal the lid. Cook for 10 minutes at high pressure followed by a manual pressure release.
  • Uncover and turn on the saute mode. Let the liquid boil for about 5 minutes to thicken into a slightly sticky sauce. You don’t need to stir or touch the chicken.
  • Turn off the saute mode. Serve chicken onto plates and pour sauce on top.


This recipe yields 7 g net carbs per serving.
Nutrition Facts Per Serving
Calories 430  
Total Fat 24g 37%
   Saturated Fat 1g 3%
   Trans Fat 0g  
Cholesterol 243mg 81%
Sodium 450mg 19%
Potassium 50mg 1%
Total Carb 8g 3%
   Dietary Fiber 1g 4%
   Sugars 5g  
Protein 50g  
Vitamin A 68% · Vitamin C 5% · Calcium 2% · Iron 23%