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

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

Erin
The Cook
4 Servings
7 Ingredients
38 Comments

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
7 Ingredients
38 Comments

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

Containers

Supplies

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Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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Make From Frozen Serving Day Directions

Prog. Pressure Cooker

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Make It Now Cooking Directions

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Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
8 oz chicken and 1/2 cup sauce
Amount Per Serving
Calories
293
Total Fat
2g
Saturated Fat
0g
Cholesterol
120mg
Sodium
773mg
Potassium
71mg
Total Carbohydrates
23g
Fiber
2g
Sugar
20g
Protein
47g
WW+ Points
7
WW SmartPoints
7

38 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 πŸ™‚

  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? πŸ˜€

    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.

    1. Tofu or tempeh are typically a good substitute for mushrooms, especially per the texture. Otherwise, for this recipe, onions might be a good addition.

    1. Hi Jenna, You would freeze the chicken breast raw. And no need to thaw this recipe before cooking it in your Instant Pot! Hope this helps. Happy Cooking. ~OAMM

  7. New to this site so forgive me if I missed something obvious! I see that the recipe is 4 servings. You responded to someone saying that this makes 8 servings (or 2 meals). How do I know that from looking at the instructions? Another questions, this looks super yummy for hubby and me but the kids wouldn’t do it. If I froze it into 4 meals (2 servings each) do i adjust the cook time at all? (pretty new to pressure cooking, too, sorry!) Thanks for your help!

    1. Hi Ginger, as a member, if you add this recipe to a menu, all of our menu resources double so you make the recipe twice. If you’re not a member and just looking to make this recipe from the recipe page, it makes 4 servings 1 time (one meal). Ginger, if you increase or decrease the number of servings on this recipe from 4, then yes you would need to adjust your cook time in your Instant Pot. Here is a great post that will give you recommendations on adjusting your cook time based upon your number of servings. Hope this helps.

  8. All the recipes I’ve made in the Instant Pot have at least a half a cup to a full cup of liquid to start with. How does this manage to build up enough pressure with just 2 tablespoons of balsamic vinegar for the liquid, especially after a 5-minute sautΓ©? Am I missing something?

    1. Hi Julie! The 5 minute saute’ step will create enough liquid from the meal being defrosted to help your Instant Pot come to pressure. You will also add the juice from the canned pears, as this recipe does not direct you to drain it. Additionally, if you’re cooking from fresh -the chicken will add some liquid. We hope this answers your question!

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