June 11, 2020

IP Balsamic Chicken + Mushrooms

IP Balsamic Chicken + Mushrooms

Before we begin: I 100% get that the photos in this post are probably the least sexy food photos of all time. But keep in mind I’m not a professional and I get paid literally nothing for posting these recipes 😂. I do it out of the kindness of my heart ❤️ (and as a way to easily access and share my recipes.. because I make them all the time!). So bear with me because this chicken dish is GOOD. Like, eat it 5 meals is a row good. It’s worth making it through the ugly photos, I promise 😉.

I know I have a tendency to say my recipes are easy (because that’s how I roll) but this one truly is SO EASY! And the flavor factor is 👌.

Plus it goes with like… literally everything. Pair it with mashed sweet potatoes and roasted veggies, or add it as a protein topper to pasta salad or greens salad.

Side note about mushrooms: I was not a mushroom lover (or liker, for that matter) until VERY recently. And even now I refuse to eat them raw (no thanks!). But if they’re cooked, alongside garlic and balsamic flavors, count me in. And they are good for us! If you’re not a mushroom fan quite yet, I totally understand. Just omit them! The chicken will still turn out fabulous.

Side note about chicken: I use chicken thighs here because I think they’re the most delicious, but you can use chicken breast, tenders, or whatever cut you’d like. BUT: if you’ve been eating nothing but chicken breast for years (like I did)… try the thighs. Trust me, they are so much more flavorful!

Add this one to your meal prep or dinner rotation and thank me later! 😉

Print Recipe

Instant Pot Balsamic Chicken + Mushrooms

Prep Time10 minutes
Cook Time8 minutes
Course: Main Course

Equipment

  • Instant Pot

Ingredients

  • 1 lb boneless skinless chicken thighs cut into bite sized pieces
  • 1 glug* extra virgin olive oil
  • 1 glug* balsamic vinegar
  • 1 tsp garlic powder (or use fresh garlic)
  • salt and pepper (season generously)!
  • 1 cup mushrooms, quartered such as cremini

Instructions

  • Combine all ingredients. Cover and marinate in the fridge for at least an hour or overnight.
  • Add the marinated chicken and mushrooms to the instant pot and set on Poultry for 7 minutes.
  • Have a dance party while the Instant Pot's does all the work!
  • Either let the IP depressurize on its own, or release pressure manually.
  • Divide into meal prep containers for future everything bowls. Or eat right away!

Notes

*A glug is just enough to coat the chicken and mushrooms 😉.  I use about a 2:1 ratio of EVOO to balsamic vinegar.

When you open up your Instant Pot after cooking, it should look something like this:

If you have an Instant Pot, go make this now! Run don’t walk. If you don’t have an Instant Pot, what are you doing?? Get your life together 😉

If you need to stock up on pantry staples like EVOO and Balsamic Vinegar, I wholeheartedly 1000% recommend Thrive Market. They have really good prices and best customer service out there.

Hope you love this recipe as much as I do. Let me know in the comments below if you make it!

💚Katy