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–+ servings
Instant pot balsamic chicken and vegetables bowls with roasted potatoes and asparagus on a black plate.
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3.80 from 5 votes

Instant Pot Balsamic Chicken and Vegetable Bowls

Instant Pot Balsamic Chicken and Vegetables meal prep is an easy healthy family friendly meal - 5 lunches in 20 minutes!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Instant Pot One Pot Meals
Cuisine: American
Keyword: balsamic chicken, chicken and vegetable, gluten free, IP, IP chicken dinner, IP dinner, main dish, meal prep, pressure cooker chicken
Servings: 5
Calories: 683kcal
Author: Courtney O'Dell

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

Serving: 1g | Calories: 683kcal | Carbohydrates: 28g | Protein: 51g | Fat: 40g | Saturated Fat: 8g | Polyunsaturated Fat: 28g | Cholesterol: 170mg | Sodium: 975mg | Fiber: 2g | Sugar: 2g