Pressure Cooker Apple Balsamic Chicken

Pressure Cooker Apple Balsamic Chicken is tangy, sweet, and savory. It’s delicious served on a bed of brown rice and garnished with a squirt of lemon!

When I’ve polled you guys in the past, everyone always says you’d like to see more instant pot/pressure cooker chicken recipes. I’ve been on a bit of a grilled chicken kick recently, but with Fall approaching it’s time to transfer the bulk of my cooking over to the instant pot.

Let’s talk about making chicken in the pressure cooker. Once you learn the sweet spot of cook time/release time, and you learn that it really doesn’t take as long as you might think for completely tender chicken, I promise you’ll be making chicken right and left.

Ok, so what types of chicken can you make in the PC?

1. Whole chicken. Yes! You can “roast” a whole chicken in the PC and then use it all week in other recipes.
2. Bone in chicken pieces like thighs, legs, and wings. Here are a few of my favorite recipes using those ingredients. THIGHS. LEGS. WINGS.
3. Chicken breasts. I especially love this recipe and this recipe!

For this pressure cooker apple balsamic chicken, you’re going to need a few basic sauce ingredients that I think you might have on hand in your fridge and pantry already! The sauce gets whisked together then poured into the instant pot over top of your chicken thighs. I prefer to use boneless skinless for this recipe, but you can use bone-in as well. I would increase the cook time by a minute if you do so.

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After your chicken gets all tender and simmery in the pot, you’ll let the pressure naturally release for 10 minutes then release all remaining pressure.

Remove the chicken and sauce from the pot then melt some butter and whisk in the flour until a roux starts to form. Once it gets bubbly, add your chicken and sauce back in and stir until a light gravy forms and coats the chicken.

Serve this over brown or white rice and garnish with a few squirts of lemon!

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