Instant Pot Chicken Thighs With Balsamic Sauce

A savory Instant Pot chicken thigh dinner with onions, carrots, and a glaze-like balsamic sauce. Keto, low carb, and gluten free.

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 servings
Calories 430 kcal


  • 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


  1. Pat chicken thighs dry with paper towels. Generously season on both sides with salt and pepper.

  2. 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.
  3. 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.

  4. Add carrots, onions, and garlic. Cook for a few minutes, stirring frequently. Turn off the saute mode.
  5. Add red wine and balsamic vinegar. Stir together, loosening any flavorful brown bits stuck to the bottom of the pot.

  6. 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.
  7. 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.
  8. Turn off the saute mode. Serve chicken onto plates and pour sauce on top.

Nutrition Info

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%