Dinner, Instant Pot, Instant Pot Recipes
1 tablespoon cornstarch
1/2 cup water
2 tablespoons extra-virgin olive oil
2 pounds boneless, skinless chicken breasts (4 or 6 breasts)
2 garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon salt
1 cup low-sodium chicken broth
2 tablespoons balsamic vinegar
1/2 pound rainbow carrots, peeled and cut into 1-inch-thick pieces
1/2 pound zucchini, cut into 1-inch-thick pieces
1/2 pound small potatoes, halved
1 tablespoon unsalted butter
1. In a small bowl, make a slurry by whisking together the cornstarch and water. Set aside
2. Select Saute and add the olive oil to the inner pot. Once the oil is hot, place the chicken in the pot, along with the garlic, thyme, and salt. Saute the garlic and chicken for 4 minutes, turning the chicken once so it browns on both sides. Using a spoon, transfer the chicken and garlic to a plate.
3. Press Cancel and add the broth and vinegar. Using a wooden spoon, scrape up any browned bits stuck to the bottom of the pot. Add the carrots, zucchini, and potatoes to the pot. Stir to combine. Place the chicken and garlic on top of the vegetables, but don't stir.
4. Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 10 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
5. Unlock and remove the lid. Use a slotted spoon to remove the chicken and vegetables to a serving bowl.
6. Select Saute. once the liquid starts bubbling, whisk in the cornstarch slurry and butter until well combined. Whisk consistently for 2 minutes or until the sauce starts to thicken.
7. Press Cancel and return the chicken and vegetables to the pot. Stir to combine. Serve immediately, or place the chicken and vegetables in an airtight container and refrigerate for up to 4 days, or freeze for up to 2 months.
Meal Prep tip: You can substitute sliced zucchini for the carrots, if you prefer. Or choose orange, yellow, and purple carrots for a colorful display.
This dish is a meal prepper's dream - It cooks all in one pot, it's delicious, and its packed with nutrients. The chicken is tender with a flavorful, tangy balsamic sauce, and the veggie and potatoes cook at the same time as the chicken, so it's great for easy, fast cleanup.