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 ½ 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.
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!
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 karen@365daysofcrockpot.com
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.
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 🙂