Description
This delicious pressure cooker chicken is cooked with onions, garlic, and fresh tomatoes, all enhanced by balsamic vinegar for a rich flavor.
Ingredients
Scale
- 1 tablespoon unsalted butter
- 1 cup sliced onion
- 3 cloves garlic (minced)
- ½ cup chicken stock
- 4 boneless, skinless chicken breasts (6–8 ounces each)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried rosemary
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ¼ cup balsamic vinegar
- 3 medium tomatoes (finely chopped)
Instructions
- Using the “SAUTÉ” feature, add the butter, onions, and garlic to the pot. Stir as they sauté, until they are slightly softened.
- Turn off “SAUTÉ” function and add in the chicken stock, followed by the chicken breasts. Cover with the seasonings and vinegar. Add the chopped tomatoes on top. Slightly stir, and then close the lid and seal.
- Turn the valve to “SEALING”. Select “PRESSURE COOK” on “HIGH PRESSURE” for 10 minutes. Then, let the pot sit in a natural steam release for 10 minutes. Release any remaining steam before serving.
Notes
- For extra flavor, consider marinating the chicken in balsamic vinegar beforehand.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 100mg