Instant Pot Balsamic Dijon Chicken
Try this Instant Pot Balsamic Dijon Chicken recipe, or contribute your own.
Try this Instant Pot Balsamic Dijon Chicken recipe, or contribute your own.
- 1/2 teaspoon dried minced onion
- 1 tablespoon dijon mustard
- 1/2 teaspoon garlic powder
- 1 tablespoon dried basil
- 1/2 cup chicken broth
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fine ground sea salt
- 1 pound chicken tenders or breasts cut into strips
- 1/2 teaspoon lemon pepper
- 2 cups cherry tomatos
- 1/3 cup pitted and diced medjool dates
- 2 medium zucchini spiralized
- Carbohydrate 5.03165647483832 g
- Cholesterol 115 mg
- Fat 25.0638702741004 g
- Fiber 1.51693624657442 g
- Protein 30.0667259980305 g
- Saturated Fat 6.88106994595228 g
- Serving Size 1 1 Serving (375g)
- Sodium 161.112172867541 mg
- Sugar 3.5147202282639 g
- Trans Fat 2.07257093809508 g
- Calories 369 calories
Step-by-step
- Preheat your Instant Pot Electric Pressure Cooker using the sauté function.
- While waiting for the pot to preheat, combine the chicken tenders, olive oil, balsamic vinegar, dijon mustard, basil, sea salt, lemon pepper, garlic powder, and minced onion in a medium size bowl.
- Stir until the chicken strips are throughly coated.
- When the display panel reads HOT, add the chicken tenders and all the yummy seasoning to the pot.
- Spread the strip out evenly and let cook for 2 minutes, flip the strips over and let cook for another 2 minutes.
- Add the cherry tomatoes, dates, and the chicken broth and give everything a stir.
- Place the lid on your pressure cooker.
- Make sure the vent valve is in the sealing position.
- Using the display panel, press the cancel button.
- Use the +/- buttons until the display says 5.
- Divide the spiralized zucchini noodles amongst four separate plates.
- When the cooker beeps to let you know it's finished, let it naturally release the pressure, until the display reads L0:05.
- Switch the vent valve from the sealing to the venting position.
- Use caution while the steam escapes- it's hot.
- Using a spoon, divide the chicken and cherry tomatoes evenly between the four plates.
- Spoon the lovely sauce in the bottom of the pot over top and serve warm.
Traditional stovetop pan-sauces require constant attention and reduction phases, whereas pressure cooking forces aromatics directly into lean protein via sealed steam. Coating chicken strips in olive oil, balsamic vinegar, and dijon mustard before searing creates a foundational emulsion. Searing the meat for two minutes per side on the sauté setting builds Maillard compounds without overcooking the delicate strips. Deglazing the inner pot with chicken broth prevents the burn notice triggered by thick tomato sugars. Pressure cooking at high pressure for five minutes preserves the structural integrity of the cherry tomatoes while rendering the Medjool dates soft enough to dissolve into the simmering liquid, balancing the sharp acidity of the vinegar. Natural pressure release for five minutes prevents the sudden temperature drop that toughens poultry fibers. Plate this aromatic chicken over raw spiralized zucchini noodles; the residual heat from the savory sauce softens the vegetable ribbons instantly without requiring separate cooking vessels. For those lacking an electric pressure cooker, a heavy-bottomed Dutch oven operated on a medium-low burner with a tight-fitting lid replicates the moisture retention, though cooking times will extend to roughly twenty minutes to achieve comparable tenderness. Store leftover poultry in an airtight glass container for up to three days.
