Instant Pot 2-Ingredient Balsamic Chicken—tender, moist bites of shredded chicken flavored with balsamic dressing. With literally only 2 ingredients and the fact that it’s made in the Instant Pot, this recipe couldn’t be easier to make. This balsamic chicken tastes great on salads, over rice or with a baked potato.
Related: SLOW COOKER 2-ingredient balsamic chicken recipe
Instant Pot 2-Ingredient Balsamic Chicken (Video)
If you have chicken and a bottle of salad dressing (that’s not cream based) you can make this recipe for dinner tonight. This recipe might seem too easy to taste good but it’s seriously so delicious. We ate every last bite of chicken last night. We served ours over rice (made pot in pot) and it was perfect.
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Chicken: you can use frozen or fresh boneless skinless chicken thighs or breasts for this recipe. You can also use bone-in chicken pieces with the skin removed.
Salad dressing: substitution ideas are zesty Italian salad dressing or any other salad dressing that is thin and not cream based. For example, raspberry vinaigrette, catalina, greek vinaigrette, asian sesame dressing, etc.
Pot in pot rice: You can cook rice at the same time using the pot in pot method. To see this demonstrated watch the video. For white rice, converted rice, basmati rice use 1.5 cups of water to 1 cup of rice ratio. For jasmine rice use 1 cup water to 1 cup rice ratio. Brown rice would not work in this recipe since the cooking time is too short.
What should I serve with this chicken? We served our chicken over rice. Other ideas are serving with noodles or potatoes or over salad. I like to make steamed broccoli or green beans to serve as a side to this chicken.
More Easy Instant Pot Recipes…
Instant Pot Smoked Sausage And Cabbage
Instant Pot Ranch Chicken Taco Rice
Instant Pot 3-Ingredient Meatballs
Want more tried and true Instant Pot recipes?
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Instant Pot 2-Ingredient Balsamic Chicken
- Prep Time: 5 minutes
- Cook Time: 15 minutes (plus 10 minute NPR)
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Tender, moist bites of shredded chicken flavored with balsamic dressing. With literally only 2 ingredients and the fact that it’s made in the Instant Pot, this recipe couldn’t be easier to make. This balsamic chicken tastes great on salads, over rice or with a baked potato.
Ingredients
- 2 1/2 pounds boneless, skinless chicken thighs trimmed of excess fat
- 1 cup balsamic salad dressing
Instructions
- Add chicken into the Instant Pot and top with the salad dressing.
- Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 15 minutes for fresh thighs or breasts or 18 minutes for frozen.
- When time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
- Shred the chicken and serve it drizzled with sauce.
Notes
Chicken: you can use frozen or fresh boneless skinless chicken thighs or breasts for this recipe. You can also use bone-in chicken pieces with the skin removed.
Salad dressing: substitution ideas are zesty Italian salad dressing or any other salad dressing that is thin and not cream based. For example, raspberry vinaigrette, catalina, greek vinaigrette, asian sesame dressing, etc.
Pot in pot rice: You can cook rice at the same time using the pot in pot method. To see this demonstrated watch the video. For white rice, converted rice, basmati rice use 1.5 cups of water to 1 cup of rice. For jasmine rice use 1 cup water to 1 cup rice. Brown rice would not work in this recipe since the cooking time is too short.
I used my 6 quart Instant Pot Duo 60 7 in 1*. You can make this in your 8 quart or 3 quart pot with no changes.
- Category: Chicken
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
I made this recipe for 2 ingredient Balsamic Chicken using frozen chicken thighs and Italian Dressing. I put it over quinoa. I cooked broccoli to go with it. It was sooo easy and sooo delicious 😋! Will definitely make it again.
★★★★★
yes! I love this 2 ingredient recipe!
I made this and loved it! I want to make it again using frozen shredded chicken. Can I? How long would I cook it?
it is cooked chicken? Then I would do 5 minutes. If it’s uncooked I would do 12 minutes.
I made my ow balsamic dressing and divided the recipe in half (for 2 meals). It seems the dressing was way too oily. Not sure what I did wrong.
Yummy, but too much liquid. Either use 1/2 the amount of Balsamic Dressing, or make a cornstarch slurry to thicken sauce.
★★★★
I TRULY WISH YOUR NEW BOOK WOULD BE LIKE THE OTHER 2 I HAVE IF POSABLE I WOULD SPEND THE 40 % MORE NO PROBLEM…. I AL READY HAVE THE E BOOK BUT IT IS NOT THE SAME
★★★★★
Karen, what was the flavor of your chicken when done? I expected this dish to be vinegary and a bit sweet like balsamic dressing. But while the chicken was extremely tender, there wasn’t much flavor—and you know that I adore your recipes. (In fact I made the string bean/potato/chicken sausage/cajun boil this week and the one like it but with corn and Old Bay last week! Big go-tos!)
The dressing I used was had an extremely strong vinegar taste and sweetness to it , so I was concerned it would be too strong. But there’s very little flavor. I may add a little balsamic vinegar (not dressing) into the Instant Pot to perk it up. But it’s wonderfully moist and tender.
I might just salt and pepper the chicken…that always seems to bring out the flavors. Or yes add more dressing
Thank you! I sprinkled a good, thick balsamic vinegar (not vinaigrette) over the chicken (leftovers) the next day and we both thought it was delicious! And next time will salt and pepper the chicken as you said. The initial lack of flavor must have been because of the brand of vinaigrette dressing.
★★★★★
I love this recipe and make it often. It’s so easy to pull some chicken out of the freezer and dressing out of the pantry and go! (I usually make the pot-in-pot rice too.) I agree it could use a little more oomph. I like to drizzle it in a *little* vinegar reduction (glaze). I keep some store-bought on hand as it’s a pain to make! My hubby prefers sprinkling red pepper flakes on it.
★★★★★
both good ideas!
Would egg yolk as one of the ingredients make this company’s dressing creamy or should it be okay? Ingredients:
Filtered Water, Canola Oil, Balsamic Vinegar, Cane Sugar, Extra Virgin Olive Oil, Salt, Egg Yolk, Xanthan Gum, Spice, Mustard Seed, Garlic*, Onion*. *Dried .
Thank you!
I bet it would be okay. You can also make the recipe with your favorite Italian dressing or any other thin dressing.
I bought a different type without oregano listed. Oddly, it’s not brown and slightly thick (from the vinegar reducing down when cooked). It’s very sweet, very thin and more translucent than what I’m used to. The ingredients are similar to others though.
Hmm. It looks like I’m making this very simple recipe more complicated than it has to be. (I don’t like Italian salad dressings but do love a good balsamic vinaigrette; it’s just that I’ve made my own in the last couple years.)
Curious if you or anyone knows of a good balsamic vinaigrette without oregano – which I don’t like. The problem is that many ingredient lists just say “spices.” The two or three vinaigrettes I’ve purchased have enough oregano that it overwhelms the other flavors—to me anyway. I usually make my own, but with a broken (but healing!) arm/shoulder, can’t really do that now. Thank you!
Can this recipe be used with frozen chicken tenders?
Yes but they only need 5 minutes to pressure cook with a 5-10 minute natural pressure release.
I am new to the IP, when you say manual pressure where is that button?
Some of the pressure cookers don’t have it and it is called pressure cook instead of manual.
I made this tonight. and my husband and I both loved it. I will definitely be making it again. I used frozen chicken breasts and Italian dressing this time since it was on the shelf but I will try the balsamic and thighs next. Your pot-in-pot for rice made this a super easy meal. I used a short-legged trivet over the frozen chicken to provide a level surface for the rice pot. I enjoy all your great suggestions and variations, Karen. I wouldn’t use my Instant Pot near as often if it weren’t for your easy recipes.
★★★★★
Oh that’s so nice to hear. Thank you Jan!
Can I use a combination of balsamic vinegar and olive oil in place of the balsamic salad dressing? Or would that be tooo thick? I know that I’ve heated up balsamic vinegar by itself on my stove and the balsamic vinegar became really thick. Maybe I answered my own question. Please let me know what you think about this.
I think it would be okay…after all the dressing is basically olive oil and vinegar with some seasonings in it
Should I use more olive oil or more balsamic vinegar??
I would use the ratios in this recipe: https://barefeetinthekitchen.com/best-balsamic-vinaigrette/#wprm-recipe-container-20523
Thank you soooo much for sending the link to the olive oil/balsomic salad dressing.
Frances
I truly want to make this with the rice. I tried to order Fat Daddios pan on amazon, but I saw nothing like you had. Maybe this is no longer available. Can you suggest another pan that I could use for the recipe that comes with a lid. Thanking you in advance.
★★★★★
This set is also good: Stackable pans: https://amzn.to/2AAH5at
Thank you for getting back to me so quickly. I will order the set that you suggested.
★★★★★
Any suggestions on an asian inspired liquid I can use/make for this? My wife cant eat garlic which eliminates about 90% of store bought dressings so I tend to make lots of things with my own ingredients. Love the simplicity of this one but not the biggest balsamic fan. I think this would be great with an asian inspired sauce with just a few things served over rice. Maybe soy, vinegar, fish sauce, brown sugar kind of thing? I know it should be thin so asian ingredients seem to be perfect.
Any ideas?
Thanks!
I was going to say the dressing from this recipe https://www.365daysofcrockpot.com/instant-pot-korean-bbq-beef-bowls/ but it has garlic and chili garlic paste in it 🙁
I would say something with soy sauce and rice vinegar and yes to the brown sugar and maybe some ginger???
I made this tonight and served it on baked potatoes with a side of cottage cheese and with home grown sweet corn! THE best! Thanks for a great and simple recipe!
★★★★★
That dinner sounds like my cup of tea! Yum!
That sounds sooo good.
Thank you for the tip
Hi Again, I got my instant pot today and can’t wait to try it out… but where did you get the pot for the rice…. how smart…. I loved it… ???? an want one. I have every cooking item anyone person could use but want the rice cooker as I really do wonderful rice the other way… ??? Thanks Again
Frank…..
I order my pot in pot dishes on amazon. A good one is the fat daddios 7 x 3 inch cake pan
Karen, I’m on a low fat low sodium diet ( 2 heart attacks). What would you suggest I do to modify this recipe if possible.
I would buy a low sodium salad dressing.
I made this tonight in my InstantPot. I used boneless, skinless chicken and Raspberry dressing. Served it over brown rice and then extra dressing (from the pot) and broccoli. Awesome! My husband and I loved it — he kept taking more servings! Not only was this delicious, but it was so easy to make. We’ll definitely be having this again. Thanks!
★★★★★
I love the idea of using the raspberry dressing!
Does the cook time change for bone in skinless thighs and drumsticks?
I’d do 15 minutes for those 😊
This was easy, quick, and yummy. HOWEVER, I used my 3-quart IP, and after the 10 minute natural pressure release I moved the valve, and liquid came spurting up through the valve instead of steam! It made a huge mess all over the counter. I’ve never had that happen before with an IP. The pot was only half full. Next time I’ll use my 6-quart for sure!
★★★★★
Oh shoot! Good to know!
I ALWAYS throw a washcloth over the valve just in case….
It’s my understanding there needs to be at least 18 oz liquid in the instant pot. True?
Hi Terry I go about 1 cup for 6 quart and 1.5 cups for 8 quart.
I had the balsamic dressing and it was great. But, could I substitute bottled teriyaki sauce or bottled hoisin sauce?
Thanks for your time and do like your IP recipes a lot.
★★★★★
The problem with teriyaki and hoisin is they are both so thick. I bet the pot wouldn’t come to pressure! Try a thin sauce or dressing instead.
I used boneless frozen chicken breasts and it turned out good. Served it with garlic mashed potatoes.
★★★★★
I want this for dinner now Sharon!
Oh Karen this is an awesome recipe! The grocery store was out of boneless, skinless chicken thighs, so I got the bone-in with skin. I took the skin off, put them in the bottom of the pot & poured on 1C of Balsamic vinaigrette & followed your directions for PIP with rice. So incredibly easy & so yummy–thank you so much!
One problem. The bones kind of broke up & I had tiny pieces throughout, but the chicken was perfect. I will remember not to buy bone-in thighs any more 😉
Really easy & great recipe–thank you!!
★★★★★
So glad to hear you made it work for you and what you had Sharon! Sounds awesome!
Karen, would like you to convert a recipe to an instapot version. At what email address can I send it?
Sure you can send it to [email protected]
Karen you said in the video that chicken breasts won’t be as tender as thighs. What can I do to make the chicken breasts more tender. Thanks in advance. Criss
They just aren’t that tender because they are so lean. They’ll still taste good but just not as good as thighs in my opinion!
I like to pound my chicken breasts before I use them and it seems to make them tender.
That’s a good idea, I will try that next time!
Brine the chicken breasts first, they will be more tender and juicy
★★★★★
I am brand new to instant pot and I’d love to try this chicken/balsamic recipe. But I have a question. I currently have about a half Lund chicken breast (I’m a 66 year old widow so it’s just me) and I was wondering if I could make this with what I have? How would I adjust the test of the ingredients and how much time would I cook it for? This will be only the second thing I e made in my instant pot, so if possible I’d really appreciate your guidance on how to prepare this recipe in a much smaller portion.
Thank you,
Pam
Just put the chicken and 1/2 cup of dressing in the Instant Pot and cook for the time stated in the recipe. It should work out great!
Is there any water used in the instant pot or is it strictly just dressing?
I used strictly dressing.
Can I use red wine vinegar for this dish? Thank you!
It’s salad dressing that I used. So if it’s red wine vinegar salad dressing then yes. If it’s straight vinegar then no it would be so strong. Make sense?
Thank you and yes that makes sense. I’ll buy the salad dressing.
I have some flavored Balsamic vinegar. Could I add something to it to make one full cup and use it?
I would make homemade balsamic dressing and use that! https://www.allrecipes.com/recipe/218337/our-favorite-balsamic-vinaigrette/
This was a great meal served over rice. Thank you.
★★★★★
You’re welcome! Glad you liked it.
Can i make this recipe in a slow cooket without the rice.m
Yes! Here is the SC version: https://www.365daysofcrockpot.com/slow-cooker-2-ingredient-balsamic-chicken/
Supper’s ON! Am heading to the kitchen to cook this right now. Thank you so much for sharing all these “quickie” recipes that we can use right now with what we have on hand. Amazing, you are a life saver! Keep up the good work.
Thank you Kim! We all have to pull together to get through this time 🙂
OMGoodness! Was sooooo delicious! I have NO leftovers, my husband oinked out on this one. Made it just like you said. Used a bottled white balsamic dressing from Sam’s that I had in the pantry. Will make again asap because I just know that it will be wonderful in a tortilla wrap for lunch. (Have to figure out how to hide it from my husband.) Thanks again.
★★★★★
Haha! That is great. So glad your husband liked it.
Karen, what do you do if your chicken breasts/thighs are frozen together in a lump? Do you just put them in that way? Love your recipes. Thanks!
You could put them in that way for 5-10 minutes. Then do a quick release and break them up with a fork. Then cook for 10 minutes longer and end with a natural pressure release of 10 minutes.
I used to marinate my chicken in a bag with Zety Italian all the time. It never crossed my mind to try it in the instant pot! Mindblown! Now I know what we’re having for dinner!
It’s the best! So easy!
Karen, Can I mix chicken breasts and thighs ( use both together) in this recipe? Thanks
PS. You are a life saver! I love your recipes!!!
Yes I do that all the time!
What brand pot in pot are you using and is it available on Amazon or another site? Thanks.
My red silicone sling*: https://amzn.to/2STGtEX
The pan I used*: https://amzn.to/2AAH5at
That looks yummy. Is that fresh basil ?
Yes 🙂