Instant Pot: Fig Balsamic Chicken

What's one of your favorite ingredients? A staple ingredient in my pantry is balsamic vinegar. It has such a depth of flavor with sweet, rich notes while bringing with it a slight tang. Balsamic vinegar is a wonderful ingredient as a marinade and I recently used it to make yet another Instant Pot dish, this Fig Balsamic Chicken. Fill your kitchen up with the savory aroma of chicken braising in balsamic vinegar and dried figs. It's a great introduction to fall cooking for the season with the help of your crockpot!... 

So my Instant Pot has been working quite a bit in my kitchen these days. This recipe is easy and is also freezer friendly as well. Chicken if browned and pressure cooked with the remaining ingredients. For a freezer friendly meal, it's just a matter of assembling the dish and then freezing. When you're ready to cook the meal, defrost and place it in the Instant Pot!

Yield: 4-6

Fig Balsamic Chicken


  • 2 pound chicken thighs or cut up chicken quarters
  • salt and ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 cup balsamic vinegar (I used fig balsamic vinegar)
  • 1 (14.5 ounce) can diced tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 cup dried figs, whole


  1. Season chicken with salt, pepper and garlic powder. 
  2. Plug in the IP with insert set in place. Press SAUTE and add oil. 
  3. When oil is hot, add seasoned chicken to IP and cook until lightly browned. Add onions and garlic, cook until slightly softened.
  4. When oil is hot, add seasoned chicken to IP and cook until lightly browned. 
  5. Add the remaining ingredients to the IP.
  6. Secure the lid of the IP and ensure the valve is set to SEALING. 
  7. Press MANUAL and adjust the time to 8 minutes on HIGH pressure.
  8. The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.
  9. Once at pressure, the display will reflect 8 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
  10. When the IP beeps after pressure cooking for 8 minutes, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.
  11. Open up your IP when the pin has dropped (allow a few minutes for this to happen). 
  12. Serve hot. Alternatively, if you prefer some more color of your chicken, you can place under a broiler until browned to your preference.
Created using The Recipes Generator

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