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Instant Pot Balsamic Chicken with Pears & Mushrooms - Dump and Go Dinner

<p>With just a few ingredients and your trusty Instant Pot by your side, this delicious and low calorie version of our Balsamic Chicken with Pears and Mushrooms can be ready in no time. Tangy, succulent, subtly sweet this dish is made to share around your dinner table.</p>
4 Servings Recipe By

Ingredients

  • 2 pounds quarter Chicken, Boneless Breasts
  • 1/8 cups Balsamic Vinegar
  • 1 teaspoon Sea Salt
  • 1/2 teaspoons Black Pepper
  • 1/2 tablespoons Light Brown Sugar
  • 18 3/4 ounces Sliced Pears, Canned
  • 1 cup slice Mushrooms

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 8 oz chicken & 1/2 cup pears & mushrooms
  • 376 Calories
  • 6g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 166mg Cholesterol
  • 572mg Sodium
  • 26g Total Carb
  • 2g Fiber
  • 21g Total Sugars (Includes 2g Added Sugars)
  • 52g Protein
  • 1 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place all ingredients except pears and mushrooms into inner pot.
  3. Lock cover into place and seal steam nozzle.
  4. Cook on high pressure for 10 minutes
  5. Quick release pressure.
  6. Add in pears and mushrooms. Lock lid and set to sealing.
  7. Cook on high pressure for 5 minutes.
  8. Naturally release pressure for 5 minutes and quick release remaining pressure.
  9. Remove lid and saute for 5 minutes to thicken up sauce if desired.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all ingredients except pears and mushrooms among indicated number of round containers. Label and freeze.
  2. Divide pears and mushrooms among indicated number of quart freezer bags. Add enough water to cover pears. Seal and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  3. Place frozen meat contents into inner pot.
  4. Lock cover into place and seal steam nozzle.
  5. Cook on high pressure for 15 minutes
  6. Release pressure.
  7. Add in frozen pears and mushrooms. Replace lid, lock and set to sealing.
  8. Cook on high pressure for 5 minutes.
  9. Naturally release pressure for 5 minutes and quick release remaining pressure.
  10. Remove lid and set to saute for 5 minutes to thicken sauce if desired.

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