Instant Pot Balsamic Chicken with Pears & Mushrooms - Lunch
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 table.
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
Cooking Instructions
Freeze For Later Cooking Day 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?
- **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.**
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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.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **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.**
- Place all ingredients except pears and mushrooms into inner pot.
- Lock cover into place and seal steam nozzle.
- Cook on high pressure for 10 minutes
- Quick release pressure.
- Add in pears and mushrooms. Lock lid and set to sealing.
- Cook on high pressure for 5 minutes.
- Naturally release pressure for 5 minutes and quick release remaining pressure.
- Remove lid and saute for 5 minutes to thicken up sauce if desired.