Instant Pot Balsamic & Onion Chicken
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 40 minutes
Shredded chicken that’s LOADED with flavor - and sure to be a hit at your next family dinner! This is a great “base” chicken that you could use for other meals, or serve as is. It’s also easy to add heat with some sriracha or chili sauce, or twist it Tex-Mex with green salsa or red salsa. Enjoy!

Ingredients for Single Meal

  • 4 - small boneless chicken breasts
  • 1/2 - cup(s) hot water**
  • - Salt and pepper
  • 1/2 - small yellow onion(s)
  • 1/2 - cup(s) chicken stock
  • 3 - Tbsp balsamic vinegar
  • 1 - tsp minced garlic
  • Side: - garlic bread**
  • Side: - salad**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Place the chicken breasts in the electric pressure cooker insert with the hot water. Season with salt and pepper.
  2. Finely chop half of a small yellow onion.
  3. In a small mixing bowl, whisk together the chicken stock, balsamic vinegar, chopped onion and minced garlic. Pour the mixture over the top of the chicken.
  4. Steam valve: Sealing.
  5. Cook on: Manual/High for 15 minutes.
  6. Release: Natural or Quick.
  7. Once the chicken is finished cooking, shred with 2 forks and mix into the sauce. Strain, if needed.
  8. Warm the garlic bread.
  9. Prepare the salad.
  10. Serve Instant Pot Balsamic & Onion Chicken with garlic bread and salad.

Freezeasy Meal Prep Directions

  1. Finely chop 1 small yellow onion.
  2. In a small mixing bowl, whisk together 1 cup chicken stock, 6 Tbsp balsamic vinegar, the chopped onion and 2 tsp minced garlic.

To each gallon-size plastic freezer baggie in a round bowl/dish, add the following ingredients:

  • 4 boneless chicken breasts
  • Half of the prepared sauce

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before adding contents of bag plus water to electric pressure cooker insert. Pressure cook as directed. If cooking from frozen, add 6-8 minutes to cook time.

Special notes

See myfreezeasy.com/EPC for more tips and tricks.
Add 5-10 minutes of pressure cooking time, if cooking from completely frozen or mostly frozen. Note that preheat time and release time may vary by appliance.

Dairy-Free Modifications

Recipe is dairy-free when served with dairy-free sides.

Gluten-Free Modifications

Recipe is gluten-free when served with gluten-free side like rice or quinoa, not garlic bread.

Printable Label Recipe Title

Instant Pot Balsamic & Onion Chicken

Printable Label Instructions

Thaw, add hot water to Instant Pot and then add contents of baggie. Cook on high pressure for 15 minutes with sealed valve; then natural release.
Serve with garlic bread and salad.

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