Easy Instant Pot Balsamic Chicken with Zoodles: A Quick & Healthy Weeknight Meal
Transform your weeknight dinner routine with this incredibly flavorful Balsamic Chicken made effortlessly in the Instant Pot. This recipe leverages simple pantry ingredients like rich balsamic vinegar, succulent diced or crushed tomatoes, aromatic garlic, and sweet sautéed red onion to infuse your chicken with an explosion of savory-sweet flavor. It’s a culinary triumph that’s perfect for Instant Pot beginners, promising delicious results with minimal effort. I especially love serving it over fresh zoodles for a powerful veggie boost, making it a healthy and satisfying meal! This post contains affiliate links for products I genuinely love and recommend.
*This recipe was originally published on January 3rd, 2017, and has been lovingly updated with beautiful new photos, frequently asked questions (FAQs), and comprehensive post enhancements to provide you with the best experience.*
Embracing the Instant Pot Revolution
My culinary journey took an exciting turn shortly after Black Friday, when my favorite “Christmas present” arrived. I decided to treat myself to a brand new Instant Pot. With three slow cookers already gracing my kitchen counter, convincing my husband that I needed another multi-cooker might have been a challenge. Honestly, I even tried to talk myself out of the purchase! But, in the end, I am incredibly grateful for the convenience of Amazon Prime’s “Click to Buy” because I have truly fallen head over heels for this amazing appliance.
For my very first attempt at cooking with the Instant Pot, I decided to bravely go LIVE on Facebook. My goal was to adapt one of my all-time favorite Slow Cooker recipes – Balsamic Chicken with Zoodles – to this new pressure cooking marvel. And let me tell you, it was a phenomenal success!
Despite being slightly mortified by these initial videos (a little hair and makeup help would have been appreciated!), and battling bronchitis and a sinus infection at the time, I’m glad I filmed them. So many people have a fear surrounding pressure cookers, but my experience showed just how incredibly easy the Instant Pot is to use. The result? Tender, flavorful chicken ready in less than ten minutes of actual pressure cooking time, plus the time it took to come to pressure. Not too shabby for a quick, healthy meal!
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Essential Ingredients for This Flavorful Dish
Crafting this delicious Instant Pot Balsamic Chicken requires just a few simple, wholesome ingredients, most of which you likely already have on hand. Here’s what you’ll need:
- Boneless, Skinless Chicken Breast: About 1-2 lbs, depending on how many servings you need. Chicken tenderloins are also an excellent choice, as they cook up incredibly tender in the Instant Pot. For an even richer flavor, you could consider boneless, skinless chicken thighs.
- 28 oz Can of Diced or Crushed Tomatoes: Both varieties work wonderfully in this recipe, each offering a slightly different texture to the sauce. Diced tomatoes will give you more distinct tomato pieces, while crushed tomatoes create a smoother, more integrated sauce.
- Red Onion: Thinly slicing the red onion is key! This allows it to caramelize beautifully when sautéed, adding a subtle sweetness and depth to the dish.
- Fresh Garlic: Minced fresh garlic, sautéed alongside the onion, is non-negotiable for that irresistible aromatic base. It truly elevates the entire flavor profile.
- Balsamic Vinegar: The star of the show! Balsamic vinegar contributes a deep, complex, sweet, and tangy flavor that defines this dish. Choose a good quality vinegar for the best results.
- A Medley of Spices: Dried basil, dried oregano, garlic powder, salt, and pepper come together to create a classic Italian-inspired seasoning blend that perfectly complements the tomatoes and balsamic.
- Zoodles (Zucchini Noodles): My preferred accompaniment for a light and veggie-packed meal. Using a spiralizer, you can easily create these healthy noodles. The best part? They don’t even need cooking; they’ll gently steam to perfection in the warm sauce.
Crafting Your Instant Pot Balsamic Chicken: An Easy Guide
Preparing this Instant Pot Balsamic Chicken recipe is remarkably simple, thanks to the efficiency of your Instant Pot and a selection of readily available pantry staples.
One of my absolute favorite features of the Instant Pot is its integrated Sauté function. This means you truly don’t need to dirty any extra pans on your stovetop! There’s nothing more frustrating than a slow cooker recipe that demands 30 minutes of preliminary stovetop cooking. It defeats the purpose of convenience, right?
With this Instant Pot Balsamic Chicken, you can beautifully sauté those vibrant red onions directly in the pot before adding the remaining ingredients. This preliminary step not only builds incredible flavor but also helps to pre-heat the pot, which shortens the time it takes for the Instant Pot to come to pressure. For this recipe, it usually takes about 10-15 minutes to reach pressure, after the brief sautéing step.
After cooking, the chicken shreds up incredibly easily, making it perfect for absorbing all that delicious sauce. While the Instant Pot was working its magic, coming to pressure and cooking the chicken, I quickly prepared my zoodles. A fantastic tip for zoodles: I don’t even cook mine! I simply add them to the warm sauce after the chicken is done, and they gently steam to a perfect al dente texture. Of course, if you prefer, you can give them a quick sauté for a minute or two before serving.
While the chicken alone might not look like much in the pot, the flavor of this dinner is absolutely incredible! What’s more, the Instant Pot method helps the chicken retain more of that rich, tangy sauce compared to slow-cooking it all day. This dish was a massive hit, even with my husband, making it a regular on our meal rotation.
Cooking Frozen Chicken in the Instant Pot: A Lifesaving Hack
One of the most praised advantages of the Instant Pot is its ability to cook food directly from frozen. This feature is an absolute game-changer for busy individuals, saving precious time on meal prep and last-minute dinner decisions.
For this Balsamic Chicken recipe, you can absolutely use frozen chicken. If your chicken breasts are only slightly frozen or separated, you can generally follow the same cooking time, but always ensure a full natural release of pressure to guarantee the chicken is cooked through and tender.
However, if your chicken is a solid, completely frozen block, you’ll need to adjust the cooking time. Add an additional 5-10 minutes to the pressure cooking time. For thicker chicken breasts, lean towards adding 10 minutes. If you’re using thinner chicken breasts or tenderloins, an extra 5 minutes should suffice. Remember, a full natural release is always recommended when cooking from frozen to ensure optimal tenderness and even cooking.
Perfect Pairings: What to Serve with Balsamic Chicken
While I consistently enjoy this delightful dish with fresh zoodles, offering a light, low-carb, and nutrient-dense option, its versatility means you have many serving choices. Here are some fantastic accompaniments to consider:
- Pasta: For a more traditional and hearty meal, serve the balsamic chicken over your favorite pasta. Check out tips for measuring pasta for balanced meals.
- Brown Rice: A wholesome and filling option. Consider preparing freezer-friendly Instant Pot brown rice for easy meal prep.
- Quinoa: Another excellent gluten-free grain that adds protein and fiber. You can even meal prep quinoa in your Instant Pot.
- Cauliflower Rice: For an even lighter, lower-carb alternative to zoodles, cauliflower rice is a perfect match, soaking up all the rich balsamic sauce.
- Crusty Bread: Don’t forget a side of crusty bread to sop up every last drop of the incredible sauce!
- Steamed or Roasted Vegetables: A simple side of green beans, asparagus, or broccoli would complement the flavors beautifully.
Frequently Asked Questions (FAQs)
Can I use chicken thighs instead of breasts?
Yes, absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe and often come out even more tender and moist. The cooking time will remain very similar. Just ensure they are cooked through.
How can I thicken the sauce?
If you prefer a thicker sauce, after the chicken is cooked and shredded, you can remove the chicken and switch the Instant Pot to the Sauté setting. In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the sauce in the Instant Pot and simmer for a few minutes until it thickens to your desired consistency. Alternatively, you can let it naturally reduce on the Sauté setting.
Can I meal prep this Balsamic Chicken?
This recipe is excellent for meal prepping! Cook a large batch and store it in airtight containers in the refrigerator for up to 3-4 days. It reheats beautifully, making it perfect for quick lunches or dinners throughout the week. You can store the zoodles separately or add them right before serving if you prefer them fresher.
How do I store leftovers?
Allow the chicken and sauce to cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 3-4 days. For longer storage, this dish freezes well for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Is this recipe gluten-free and dairy-free?
Yes, this Balsamic Chicken recipe is naturally gluten-free and can easily be made dairy-free. Just ensure your balsamic vinegar doesn’t contain any hidden gluten (most are gluten-free) and omit any optional cheese toppings if you’re avoiding dairy. Serving with zoodles, brown rice, or quinoa also keeps it gluten-free.
What if I don’t have an Instant Pot? Can I make this in a slow cooker?
Absolutely! I originally adapted this from a slow cooker recipe. You’ll find instructions for both Instant Pot and Slow Cooker in the recipe card below. The slow cooker version requires minimal effort and delivers similarly delicious results, though with a longer cooking time.
Love this Balsamic Chicken Recipe? Try another one of these Instant Pot Chicken Recipes next:
- Instant Pot BBQ Chicken [Crock Pot Option]
- Instant Pot Chicken Curry and Rice
- Instant Pot Chicken Noodle Soup [Gluten Free]
- Instant Pot Chicken and Broccoli (21 Day Fix)
- Spice Rubbed Instant Pot Whole Chicken
Balsamic Chicken [Instant Pot]
Pin Recipe
Ingredients
- Olive oil cooking spray
- 1-2 lbs boneless skinless chicken breast or tenderloins
- 28 oz diced or crushed tomatoes (your preference for texture!)
- 1/2 red onion thinly sliced
- 2 cloves garlic minced
- 1/2 cup balsamic vinegar
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt
- Pepper
- Zoodles optional, for serving
Instructions
Instant Pot Method
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Spray the Instant Pot inner pot with olive oil cooking spray. Select the “Saute” function and allow it to heat up. Add the thinly sliced red onions and sauté for 5-7 minutes, until they become soft and translucent. Stir in the minced garlic and sauté for an additional minute until fragrant. Press “Cancel” to turn off the sauté function.
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Carefully add the chicken breasts, diced or crushed tomatoes, balsamic vinegar, dried basil, dried oregano, garlic powder, salt, and pepper to the pot. Gently stir to combine, ensuring the chicken is submerged in the liquid as much as possible.
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Secure the lid on the Instant Pot and make sure the sealing valve is in the “Sealing” position. Select “Manual” or “Pressure Cook” and set the timer for 15 minutes on high pressure.
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Once the cooking cycle is complete, allow for a full natural release (NPR) of pressure. This will take approximately 10-15 minutes, or until the float valve drops down completely. This natural release method helps ensure the chicken remains incredibly tender and juicy.
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Carefully open the lid. Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot and stir to coat thoroughly with the delicious balsamic tomato sauce.
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Serve immediately with the sauce and fresh zoodles* or your preferred side like pasta, rice, or quinoa.
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*Zoodle Tip: I prefer not to cook my zoodles separately. I simply add them to the warm balsamic chicken sauce just before serving, allowing them to gently steam and warm through, retaining a slight bite. If you prefer them softer, you can quickly sauté them in a separate pan for 1-2 minutes before adding to the sauce.
Crock Pot Method
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Spray your slow cooker insert with cooking spray. Place the boneless chicken breasts evenly at the bottom.
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Season the chicken generously with garlic powder, pepper, basil, and oregano.
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Pour in the 1/2 cup of balsamic vinegar, the can of diced or crushed tomatoes, and scatter the 1/2 thinly sliced red onion over the chicken.
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Cover and cook on high for 4 hours, or on low for 6-8 hours, until the chicken is fork-tender and easily shreds.
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Once cooked, remove the chicken, shred it with two forks, and return it to the sauce in the slow cooker. Stir to combine.
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Serve warm with sauce and fresh zoodles* or pasta!
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*Zoodle Tip: As with the Instant Pot method, I don’t cook the zoodles separately. I allow them to gently steam and warm in the hot sauce just before serving. Feel free to give them a quick sauté if you prefer a different texture.
Notes
WW link for personal points: Balsamic Chicken plus zoodles
Nutrition