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Pressure-Cooker Apple Balsamic Chicken

I just love the sweet and tart flavor that balsamic vinegar gives to this easy dish. After cooking in the pressure cooker for just a few minutes, the chicken thighs are tender and flavorful. —Juli Snaer, Enid, Oklahoma
  • Total Time
    Prep: 15 min. Cook: 15 min. + releasing
  • Makes
    4 servings

Ingredients

  • 1/2 cup chicken broth
  • 1/4 cup apple cider or juice
  • 1/4 cup balsamic vinegar
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour

Directions

  • In a small bowl, combine the first 9 ingredients. Place chicken in a 6-qt. electric pressure cooker; pour broth mixture over meat. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure.
  • Remove chicken; keep warm. Skim fat from cooking liquid. In a small saucepan, melt butter; whisk in flour until smooth. Gradually add cooking liquid. Cook and stir until sauce is thickened, 2-3 minutes. Serve with chicken.

Test Kitchen tips
  • Balsamic vinegar originates in Italy and is aged in wooden barrels.
  • Nutrition Facts
    1 serving: 277 calories, 15g fat (6g saturated fat), 103mg cholesterol, 536mg sodium, 9g carbohydrate (4g sugars, 0 fiber), 25g protein.

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    Reviews

    Click stars to rate
    Average Rating:
    • Linda Jo
      Sep 14, 2020

      Delisious, I didn't have Apple cider on hand so I used Apple Cider vinegar with some sugar and it turned out really well. Thanks for a great recipe.

    • Allison
      Jul 13, 2020

      I really like this recipe. It's quick and simple and has really good flavor. The only change I make is to use frozen boneless chicken breast instead of the thighs (because that's what I typically have on hand) and up the cook time to 15 minutes (since I start with them frozen). They come out perfect and tender!

    • Lori
      Apr 14, 2020

      Fixed this last night for the first time. It came together very easy. I enjoyed the sauce but will cut back on the balsamic vinegar. Just a little stronger then I wanted it to be. Will be making it again and will be trying other pressure cooker recipes on here.

    • shannondobos
      Nov 5, 2019

      This was very tasty... lots of flavor! This made a lot of sauce, so I think you can safely double the number of thighs in this recipe. This would be such a simple dish to serve to guests!

    • dellaphipps
      Feb 9, 2019

      This was amazing. I didn't have chicken broth so used vegetable broth. I used chicken breasts instead of thighs. I served with noodles cooked in the rest of the vegetable broth. I'm going to try again and add some mushrooms.

    • maryannet
      Jan 14, 2019

      smelled good cooking. Easy to make. I used a frozen boneless, skinless chicken breast. 15 minutes high pressure. Served with roasted sweet potatoes and brown rice.

    • willmania
      Oct 16, 2017

      Husband says it's a keeper! Tender meat & he especially liked the hint of lemon.