Instant Pot Honey Balsamic Chicken
This Instant Pot Honey Balsamic Chicken is the perfect meal prep recipe and a delicious way to pressure cook chicken breasts. Serve with roasted vegetables for a full meal!
Servings: 4 servings
- 1 tbsp olive oil
- 1/3 cup chicken broth
- 1 lb boneless, skinless chicken breasts
- 2 tbsp balsamic vinegar
- 2 tbsp honey
- 1 tbsp dijon mustard
- 4 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
- 2 tsp olive oil
- 2 cloves garlic, minced
- Salt & pepper to taste
- 1 cup baby potatoes
- 1 cup chopped carrots
- 1 cup chopped green beans
- 1 red bell pepper, chopped
Preheat oven to 400 F. Toss vegetables with olive oil, garlic, salt & pepper on a parchment-lined baking sheet.
Add all ingredients for chicken to Instant Pot in order that they are listed. Place lid on Instant Pot and make sure valve is set to seal.
Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 5 minutes.
Meanwhile, roast veggies for 15-20 minutes until fully cooked, tossing halfway through.
Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily. Shred chicken, then serve in meal prep bowls alongside roasted veggies. Enjoy!
Calories: 295kcal | Carbohydrates: 29g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 56mg | Sodium: 352mg | Potassium: 346mg | Fiber: 5g | Sugar: 14g | Vitamin A: 11450IU | Vitamin C: 119.6mg | Calcium: 30mg | Iron: 2.3mg