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These Instant Pot Balsamic Chicken and Vegetable bowls are perfect for meal prep and are an easy healthy family friendly meal – 5 lunches in 20 minutes!
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Instant Pot Balsamic Chicken and Vegetable Bowls
Meal prep has never been my strength – especially easy, healthy planned meals. When I was working as a lobbyist, I’d rely on Lean Cuisines and other microwave meals to get me through the week – I was too busy to cook, even though I loved it. I’d come home late from long nights at political events and not have any energy to make dinner for the evening, let alone plan out lunch for the next day.
This meal is simple, easy, and totally delicious. Plus it’s gluten free and healthy- naturally!
There is nothing better than a healthy, protein packed lunch to help fuel your day when you’re trying to avoid eating out or resorting to junk! I spent (and wasted) so much money eating out in my 20’s- I wish I had an Instant Pot then! This recipe is just like the Lean Cuisines I spent so much on – only a million times better!
Instant Pot Balsamic Chicken and Vegetable Bowls are a harmonious blend of succulent chicken and vibrant vegetables, all beautifully coated in a rich, tangy balsamic glaze that promises a feast for the senses. This dish not only delivers on flavor but also offers the convenience of a one-pot meal, making it a perfect weeknight dinner solution for families seeking both nutrition and ease.
How to Make Meal Prep Balsamic Chicken and Vegetables
First assemble the following ingredients:
- Grapeseed oil (2 tbsp) – Grapeseed oil’s high smoke point and neutral flavor make it ideal for searing chicken in the Instant Pot, ensuring a golden, crispy exterior without overpowering the dish’s natural flavors.
- Chicken (1.5 lbs) – The chicken acts as the protein-packed centerpiece of the dish, absorbing the rich balsamic dressing and herbs, becoming tender and flavorful under pressure.
- Asparagus (1 bunch) – Fresh asparagus adds a crisp, green crunch to the bowl, offering a slightly sweet and earthy counterpoint to the savory chicken.
- Fingerling potatoes (1/2 lb) – Roasted fingerling potatoes bring a buttery texture and a comforting, hearty element that perfectly complements the tangy balsamic and succulent chicken.
- Balsamic dressing (3 tbsp) – The balsamic dressing, with its sweet and tangy profile, serves as the soul of the dish, infusing every bite with a depth of flavor that ties the ingredients together beautifully. Good balsamic dressing is necessary for a delicious instant pot balsamic chicken and vegetable bowls.
- Salt and Pepper – A simple seasoning of salt and pepper is essential to enhance and balance the natural flavors of the chicken, vegetables, and balsamic dressing, highlighting the dish’s complexity.
- Water (2 cups) – this is for the Instant Pot to be able to pressure cook the food.
Use this Method
Heat Instant Pot. Turn instant pot on and set to sautee on high. Add oil to instant pot when it is scorching hot (let it fully heat up, or it will not be truly nonstick).
Cook Potatoes. When potatoes are browned, remove and add to stackable insert pan.
Cook and Stack. Add chicken to instant pot and brown. Remove chicken and add to second stackable pan insert. Deglaze instant pot with water, making sure to scrape up any bits from browning the chicken (if there is any scorching on the bottom of the instant pot pan, it will not pressurize).
Add Asparagus. Add asparagus on top of chicken, drizzle with balsamic. Stack inserts together.
Cook. Set instant pot to seal and cook at high pressure for 3 minutes. Let naturally release for 10 minutes. Portion into meal prep bowls or serve immediately. Enjoy!
Tips and Tricks for Making Instant Pot Chicken and Vegetables
Marinate for Flavor: Marinate the chicken in balsamic vinegar and your choice of herbs and spices for at least 30 minutes before cooking to deepen the flavor.
Deglaze the Pot: After browning the chicken, use a bit of broth or water to deglaze the bottom of the pot. This prevents burning and incorporates those tasty bits into your sauce.
Layer Wisely: Add the chicken first, then your vegetables on top to ensure even cooking without over-softening the veggies.
Use the Trivet: For firmer vegetables, use the trivet to keep them out of the liquid, retaining more of their texture.
Natural Pressure Release: Allow for a natural pressure release for at least 10 minutes after cooking. This helps keep the chicken moist.
Thicken the Sauce: After removing the chicken and vegetables, switch the Instant Pot to sauté mode and simmer the remaining liquid with a cornstarch slurry to create a thick, flavorful sauce.
Add Freshness: Finish the dish with fresh herbs like basil or parsley and a drizzle of high-quality balsamic glaze for a bright and aromatic touch.
Season in Layers: Season the chicken, vegetables, and sauce separately to ensure every component is flavorful.
Experiment with Vegetables: Try different vegetables like bell peppers, zucchini, or cherry tomatoes for varied textures and flavors.
Serve Over Grains: For a complete meal, serve the chicken and vegetables over a bed of cooked quinoa, rice, or couscous, which will soak up the delicious balsamic sauce.
FAQ’s
Yes, you can use frozen chicken, but it will require a longer cooking time. Increase the cooking time by about 50-60%, and make sure the chicken is separated into individual pieces, not frozen in a block, to ensure even cooking.
Avoid overcooking by using the correct cooking time for the size and type of chicken pieces. Natural pressure release is also crucial, as it allows the chicken to continue cooking gently and retains moisture.
Absolutely! This recipe is versatile. Feel free to add or substitute vegetables based on your preference or what’s in season. Just keep in mind that denser vegetables may require a slightly longer cooking time, while more delicate vegetables should be added towards the end of the cooking process to prevent them from becoming too soft.
If the sauce is too thin, use the sauté function on your Instant Pot to simmer and reduce it after removing the chicken and vegetables. For a thicker sauce, you can also mix in a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of water) while simmering.
While it’s not strictly necessary, browning the chicken before pressure cooking adds depth of flavor and improves the texture of the chicken. If time allows, it’s recommended to use the sauté function for this step.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stove with a splash of water or additional balsamic vinegar to keep the chicken moist.
Yes, you can freeze the balsamic chicken and vegetables in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Adjust the sweetness by varying the amount of balsamic vinegar and any added sweeteners (like honey or sugar) to taste. For a less sweet dish, reduce the vinegar and sweetener or add a splash of lemon juice for balance.
Yes, this dish can be prepared in advance and reheated. It’s a great option for meal prep as the flavors often meld and improve after a day in the fridge.
What to Serve with Chicken and Vegetables
Grains: Serve over a bed of fluffy quinoa, brown rice, or farro for a hearty and nutritious base that absorbs the balsamic sauce beautifully.
Crusty Bread: A slice of warm, crusty bread is perfect for soaking up the rich balsamic sauce, adding a comforting texture contrast.
Green Salad: A crisp green salad with a light vinaigrette can add a fresh, clean flavor to balance the savory balsamic chicken and vegetables.
Roasted Potatoes: Small, roasted baby potatoes or fingerlings seasoned with rosemary and garlic make a delicious, hearty side.
Steamed Green Beans: Lightly steamed green beans tossed with a touch of olive oil and almonds offer a crunchy, vibrant side dish.
Couscous: A fluffy serving of couscous can be a delightful grain choice, pairing well with the flavors of the balsamic chicken.
Polenta: Creamy polenta serves as a comforting, warm base that complements the tangy and savory flavors of the dish.
Garlic Spinach: A quick sauté of spinach with garlic adds a flavorful and nutritious green side.
Zucchini Noodles: For a low-carb option, zucchini noodles (zoodles) offer a fun and healthy twist.
Cauliflower Rice: Another excellent low-carb alternative, cauliflower rice pairs well with the balsamic flavors and adds an extra serving of vegetables.
Cheese Garnish: A sprinkle of grated Parmesan or crumbled goat cheese on top of the dish adds a creamy texture and a boost of flavor.
Fresh Herbs: A garnish of fresh basil, thyme, or oregano brings a burst of freshness and color to the dish.
Avocado Slices: Creamy avocado slices can add a rich, smooth component, offering a nice contrast to the tangy balsamic.
Pickled Onions: A few pickled onions on top can introduce a zesty, tangy element that cuts through the richness of the dish.
Try these other Instant Pot recipes:
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Instant Pot Balsamic Chicken and Vegetable Bowls
Equipment
Ingredients
- 2 tbsp grapeseed oil
- 1.5 lbs chicken 1 lb, sliced into thin tenders
- 1 bunch asparagus bunch, woody bits removed and diced
- ½ lb fingerling potatoes halved
- 3 tbsp balsamic dressing
- salt and pepper to taste
- 2 cups water for the instant pot
Instructions
- Turn instant pot on and set to sautee on high.
- Add oil to instant pot when it is scorching hot (let it fully heat up, or it will not be truly nonstick)
- When potatoes are browned, remove and add to stackable insert pan.
- Add chicken to instant pot and brown.
- Remove chicken and add to second stackable pan insert.
- Deglaze instant pot with water, making sure to scrape up any bits from browning the chicken (if there is any scorching on the bottom of the instant pot pan, it will not pressurize).
- Add asparagus on top of chicken, drizzle with balsamic.
- Stack inserts together.
- Set instant pot to seal and cook at high pressure for 3 minutes.
- Let naturally release for 10 minutes.
- Portion into meal prep bowls or serve immediately.
- Enjoy!
Nutrition
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I tried this exact recipe and unfortunately, there was no taste.