Instant Pot Balsamic Chicken with Pears & Mushrooms

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.
4 Servings Recipe By Pin Print
Instant Pot Balsamic Chicken with Pears & Mushrooms

Ingredients

  • 2 pounds quarter Chicken, Boneless Breasts
  • ⅛ cups Balsamic Vinegar
  • 1 teaspoon Sea Salt
  • ½ teaspoons Black Pepper
  • ½ tablespoons Light Brown Sugar
  • 18 ¾ ounces Sliced Pears, Canned
  • 1 cup slice Mushrooms

Freezer Containers

Supplies

  • Labels

Nutritional Information

  • Serving Size: 8 oz chicken and 1/2 cup sauce
  • 293 Calories
  • 2g Fat
  • 0g Sat Fat
  • 120mg Cholesterol
  • 773mg Sodium
  • 71mg Potassium
  • 23g Carbs
  • 2g Fiber
  • 20g Sugars
  • 47g Protein
  • 7 WW+ Points
  • 7 WW Smart Points

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. Manually set for 10 minutes
  5. Release pressure.
  6. Add in pears and mushrooms. Lock lid and set to sealing.
  7. Manually set to 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. **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.**
  2. Place frozen meat contents into inner pot. Saute for 5 minutes.
  3. Lock cover into place and seal steam nozzle.
  4. Set on poultry setting or set manually for 15 minutes.
  5. Release pressure.
  6. Add in frozen pears and mushrooms. Replace lid, lock and set to sealing.
  7. Manually set for 5 minutes.
  8. Naturally release pressure for 5 minutes and quick release remaining pressure.
  9. Remove lid and set to saute for 5 minutes to thicken sauce if desired.

28 Comments

Join the discussion
    1. It may be worth a try. Just know that the canned pears will be much softer than the fresh pears. If you are fine with the texture difference it may work out well. We have not tested it with fresh pears. Let us know how it works for you.

  1. Can this recipe be frozen after cooked? I’m wondering how the pears and mushrooms would hold up to be defrosted after being cooked.

    1. This recipe makes 8 servings and they just won’t all fit in one dish. Whether you serve 8 people 1x or 4 people 2x is your choice 🙂

  2. Is there enough liquid to do this? I’m concerned about only the balsamic vinegar. Or do we add there pear juice in the beginning?

    1. There is! If you’re cooking fresh the chicken will add some liquid. If you’re cooking from frozen, it’s also enough as the saute first step will help add some liquid to the pot. Enjoy!

      1. Are you supposed to add thejuice from the canned pears at the beginning, or wait until you add the pears to add the pear juice?

  3. I tried this last night – my first instant pot attempt.

    Why is the sodium content in the nutrition information so high (1492 mg per serving)?
    1/4 tsp sea salt has just under 500 mg sodium. The canned pears should add almost nothing. There’s not much in the chicken breast. None in the vinegar. Virtually none in the brown sugar. What am I missing?

    I actually try to cook with as little salt as possible, so I left the salt out completely and didn’t miss it. But I can’t help wondering. If this nutrition information is correct, one serving of this gives a person almost all his/her recommended sodium for the day!

  4. I prepared this meal yesterday and put it in the freezer. The chicken is in one bag. The pears & juice (plus a little water) are in a second bag. The mushrooms are in a third. Is this correct because the list indicates 1 container but the directions to freeze, say to separate…? Also, should I thaw the meat for a few hours prior to cooking? If I attempt to stick the frozen meat into the IP directly from the freezer, I don’t know that it will fit because of how it froze in the ziplock bags (if the makes sense).

    1. Great job on getting some meals into the freezer. The pears, mushrooms and water could have been frozen together but it isn’t a problem that you did them separately. The recommended container for the chicken was a round container so that it could fit into the Instant Pot frozen, if you didn’t do that, no worries. If it is too large to fit in the pot, yes, defrost it a little (enough to break it up) and put it in as directed. The cooking time should be the same as if it were frozen, the pot just will not take as long to come to pressure.

      1. Thank you! I just came across your Instant Pot Tips and Tricks post and now I see that the preferred storage container is a round one so that it fits into the inner pot nicely. Smart! =)

  5. OH MY YUMNESS!❣! I prepared this recipe today for the 1st time, with intentions of having leftovers for tomorrow. However, my family did not have the same idea in mind and ate it ALL tonight. Thank you for this recipe. This is now 1 of my favs 😊

  6. Does “2 pounds quarter Chicken, Boneless Breasts” mean the same as 2 pounds Boneless Chicken Breast, quartered? Where I come from a quarter chicken contains both white and dark meat and is definitely not just a boneless breast, so I’m assuming the quarter is a preparation instruction? 😀

    1. Yes, I’m sorry for that confusion. This means 2 pounds of chicken breast, quartered. Each piece should be cut into 4, so that it will cook more evenly in the Instant Pot.

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