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Home / Recipes / Main Courses / Chicken / Instant Pot Balsamic Ginger Chicken + Video

Instant Pot Balsamic Ginger Chicken + Video

February 1, 2018 By Jill Selkowitz / 54 Comments Updated May 31, 2021 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

Jump to Recipe Go to Video

Instant Pot Balsamic Ginger Chicken with honey, garlic, and ginger is sticky is an easy one pot recipe. Make it with rice for a one pot meal.

Pressure Cooker Balsamic Ginger Chicken

Pressure Cooker Balsamic Ginger Chicken

The most delicious and mouth watering Balsamic Ginger Chicken recipe will be your new best friend.

Instant Pot Balsamic Ginger Chicken with honey, garlic, and ginger is sticky is an easy FRAGRANT one pot recipe. Make it with rice for a one pot meal.

Using the Instant Pot, Ninja Foodi or Pressure Cooker seriously infuses all the flavors and is even better after an overnight marinade.

For another super delicious dump and push start recipe, check out my Pressure Cooker Bruschetta Chicken recipe.

 

Cast of Ingredients for Pressure Cooker Balsamic Ginger Chicken

Cast of Ingredients for Pressure Cooker Balsamic Ginger Chicken

This recipe comes together so fast and you don’t even really need to measure, but of course, as always, the full recipe and instructions are found on the recipe card below.

Are you checking out that gorgeous cutting board? The Balsamic Vinegar and Fresh Ginger are the stars of this show.

Jump to Section

  • Ingredients for Instant Pot Balsamic Ginger Chicken
  • Great for Freezer Meals!
  • Can Chicken Breasts be Used for Balsamic Ginger Chicken?
  • Tips and Tricks for Instant Pot Balsamic Chicken
  • Pressure Cooker Balsamic Ginger Chicken

Ingredients for Instant Pot Balsamic Ginger Chicken

  • Balsamic Vinegar
  • My Ginger Garlic Paste or Ginger Root + Fresh Garlic
  • Spicy Brown Mustard
  • Honey  for low carb diets, use Sugar Free Honey
  • Kosher Salt
  • Black Pepper
  • Chicken Thighs (breasts can be used)

As my Pressure Cooker Honey Garlic Chicken Wing recipe has been so popular, I knew another recipe with honey and garlic would be as well. You cannot go wrong with recipes using honey, garlic and ginger.

Another wonderful chicken wing recipe and one you must try is my Air Fryer Crispy Honey Garlic Chicken Wings. They are sweet, sticky and garlicky. 

 

Mince the Ginger and Garlic

Mince the Ginger and Garlic

Years ago, like 1994, I was in the hospital and watching an infomercial on TV. This Ultimate Chopper (Mini Food Processor) showed up and I had to have it. All these years later and it still works as if brand new. If you can get one, get one. If not, try this Cuisinart Mini Prep Chopper. Mini choppers are wonderful and such huge time savers, especially for mincing ginger and garlic. Just dump in the fresh garlic and ginger and push the button.

We make a lot of stir fry vegetables, so we always have a jar of Homemade Ginger Garlic Paste in the fridge. It can be used here in this recipe since equal amounts of ginger and garlic are used.

 

Whisk up the Marinade

Whisk up the Marinade

You don’t even really need to dirty an extra Bowl and whisk up the marinade if you don’t wanna.

You can just dump all the ingredients into the Instant Pot, Ninja Foodi or Pressure Cooker and add the Chicken.

It is seriously, that easy.

But, if you want to take this Pressure Cooker Balsamic Ginger Chicken to a higher level, without any extra work……………………….

 

Marinate the Chicken in a Foodsaver

Marinate the Chicken in a Foodsaver

In my humble opinion, Chicken is much better if it is first marinated. Otherwise it tastes like, well, plain Chicken.

You can place the chicken and the marinade in a bowl for an hour and let it marinate in the refrigerator.

Alternatively, use a FoodSaver Vacuum Sealing System, which will speed up the flavor infusion process.

Great for Freezer Meals!

  • This Balsamic Ginger Chicken recipe is ideal for freezer meals.
  • Watch for sales on chicken and stock up. Divide the chicken into dinner portions into FoodSaver Vacuum Sealing System.
  • Mix up a few batches of the marinade and pour it into each bag of chicken and then seal. Pop the bags into the freezer.
  • Before going to work take a bag of Balsamic Ginger Chicken and pop it in your refrigerator. When you get home, toss it all in the Instant Pot, Ninja Foodi or Pressure Cooker.

If you forget to take out a bag to defrost, just cook it from frozen and subtract a minute cook time. Yes, I said subtract. 🙂

 

Add Chicken and Marinade to Instant Pot or Pressure Cooker

Add Chicken and Marinade to Instant Pot or Pressure Cooker

Can Chicken Breasts be Used for Balsamic Ginger Chicken?

  • Yes. White meat chicken with or without bones can be used for making Instant pot Balsamic Ginger Chicken.
  • The cook time n the Instant Pot, Ninja Foodi or Pressure Cooker will be reduced by one to two minutes, depending on if bone-in chicken is used or not. Check the recipe card below for cook time adjustments.
  • I would suggest removing the chicken skin first.
  • White meat chicken is less juicy than dark meat chicken, so make sure to marinate the chicken.

One of my most popular recipes, which uses white meat chicken is my Instant Pot Creamy Tuscan Garlic Chicken. Dark meat chicken can be used in that recipe.

For another super delicious ‘dump and push start’ recipe, try my Pressure Cooker Bruschetta Chicken recipe.

 

Make it Pot in Pot Rice, Potatoes or Vegetables

Make it Pot in Pot Rice, Potatoes or Vegetables

If you want to add some Pressure Cooker Perfectly Cooked Pot in Pot Rice or Potatoes or Vegetables, add it right on in with the Chicken.

You will need a Tall Legged Trivet and a one pan from this Ekovana Stainless Steel Pressure Cooker Stackable Pans Set Set. I like to use this Ekovana brand, as it has holes in the top. The beauty of holes in the top is that you can cover the rice to steam without worrng about the cooking liquid getting into the rice and discoloring it.

 

Watch my video and then scroll to the bottom for the printable recipe card.

Tips and Tricks for Instant Pot Balsamic Chicken

  1. Use skinless chicken.
  2. Use a mini choppers to finely mince the ginger and garlic.
  3. Marinating the chicken overnight totally infuses the flavors into the chicken and adds more flavor than just one hour.
  4. Use the pot in pot method for making rice, or dice potatoes into cubes and cook those pot in pot to easily make mashed potatoes!
  5. Simmer the sauce to make a balsamic reduction and drizzle it over the chicken, rice, potatoes or veggies.

 

Pressure Cooker Balsamic Ginger Chicken

Pressure Cooker Balsamic Ginger Chicken

I know this will become a go-to meal as is it so delicious and very easy. Suzanne says to server this meal with a Garden Salad and Red Potatoes with a drizzle of the Balsamic Reduction.

More Instant Pot Chicken Recipes to Make:

  • Instant Pot Spicy Crack Chicken (Pressure Cooker)
  • Pressure Cooker Chicken Enchiladas Suizas
  • Pressure Cooker Jalapeno Honey Chicken w/Garlic Mashed Potatoes
  • Pressure Cooker Moroccan Lemon Chicken with Olives

The full and complete recipe is found below on the Recipe Card.

Kitchen Equipment and Essentials

  • Instant Pot, Ninja Foodi or Pressure Cooker
  • J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
  • Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
  • Simply Gourmet (Dry) Stainless Steel Measuring Cups
  • Anchor Hocking Glass (Liquid) Measuring Cups
  • Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
  • Alton Brown Salt Box
  • Gravity Electric Salt and Pepper Grinder
  • My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
  • Salbree Steamer Basket
  • Ekovana Stainless Steel Pressure Cooker Stackable Pans Set
  • Stainless Steel Tall/Short Trivet & Egg Cooker Set
  • Small 1.5 Quart “Pot in Pot” Mixing Bowl
  • Ultimate Chopper (Mini Food Processor) or Cuisinart Mini Prep Chopper
  • FoodSaver Vacuum Sealing System

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes! 

If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!

Here is the handy printable recipe:

Instant Pot Balsamic Ginger Chicken

Pressure Cooker Balsamic Ginger Chicken

4.95 from 18 votes
Print Pin SaveSaved! Rate
Course: Dinner, Lunch, Main
Cuisine: American, Asian, Asian inspired, Dump and Push!
Prep Time: 20 minutes
Cook Time: 5 minutes
Pressure Release: 10 minutes
Total Time: 25 minutes
Servings: 8 servings
Calories: 423kcal
Author: Jill Selkowitz

Ingredients

  • 3 pounds Chicken Thighs skinless (about 8 thighs)
  • 1/3 cup Balsamic Vinegar
  • 3 Tablespoons Spicy Brown Mustard
  • 2 Tablespoons Fresh Garlic* minced (about 6 cloves)
  • 2 Tablespoons Fresh Ginger Root* peeled/minced (about 2 inches)
  • 4 Tablespoons Clover Honey or Sugar Free Honey
  • 2 teaspoons Kosher Salt
  • 1 teaspooon Freshly Ground Black Pepper

Garnish

  • 2 Scallions for garnish
US Customary - Metric

Recommended Products

Instant Pot Electric Pressure Cooker
J.A. Henckels Classic 8 inch Chef's Knife
Cuisinart Mini Prep Chopper
Rösle Stainless Steel Flat Whisk
Ekovana Stainless Steel Pressure Cooker Stackable Pans Set
FoodSaver Vacuum Sealing System

Instructions

  • Place chicken into bowl or baggie.
  • Whisk together all ingredients and pour over chicken.
  • Place chicken in refrigerator and marinate for at least one hour.
  • When you are ready to cook, place chicken and marinade into pressure cooker.
  • Lock on lid and close pressure valve. Cook at high pressure for 5 minutes.
  • When Beep sounds, wait 10 minutes and then release the rest of the pressure.
  • Plate chicken and garnish with chopped scallions.

Video

Notes

What to Serve with Instant Pot Balsamic Ginger Chicken.

  • Pressure Cooker Mashed Potatoes pairs nicely.
  • Pressure Cooker Mashed Turmeric Cauliflower would be wonderful to soak up the yummy ginger sauce.
  • Instant Pot Skirlie (Scottish Stuffing) is always wonderful as a side dish.
*If you have Ginger-Garlic Paste in the fridge, just use 4 Tablespoons in place of the minced ginger and minced garlic.
For boneless chicken breasts, cook time is 3 minutes, with a 10 minute natural pressure release.
For bone-in, skinless chicken breasts, cook time is 6 minutes with a 10 minute natural pressure release.
Rice can be made Pot in Pot, see my recipe.
To make a balsamic reduction - Remove chicken to a plate after cooking and then simmer the sauce until it is reduced by 50%.
To make this Low Carb, use Sugar Free Honey.

Nutrition

Nutrition Facts
Pressure Cooker Balsamic Ginger Chicken
Amount Per Serving
Calories 423 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 8g50%
Cholesterol 167mg56%
Sodium 780mg34%
Potassium 397mg11%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 10g11%
Protein 28g56%
Vitamin A 163IU3%
Vitamin C 1mg1%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!
© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

PIN this Pressure Cooker Balsamic Ginger Chicken!

Pressure Cooker Balsamic Ginger Chicken

Pressure Cooker Balsamic Ginger Chicken

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February 1, 2018

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

Comments

  1. Thom says

    March 16, 2022 at 1:06 pm

    I would love to know exactly how you use this as a freezer meal. My family loves this recipe. my first attempt from frozen just gave me a lump of frozen chicken in my instant pot. Should I add more liquid for that?

    Reply
    • Jill Selkowitz says

      March 17, 2022 at 2:26 pm

      Thom, I suggest removing the package of chicken with sauce from the freezer the night before. This way, it marinates as it defrosts. Jill

      Reply
  2. Judi says

    November 24, 2020 at 12:06 pm

    This recipe is a 5 star restaurant chicken recipe. It is one of the best recipes I have came across on the internet. I made and cooked it exactly how the recipe stated except I used with the skin on the chicken. I did have to go back to add 2 minutes on the cooking time since my chicken wasn’t fully cooked. Yes it will be made quite often.

    Reply
    • Jill Selkowitz says

      November 29, 2020 at 5:33 pm

      Thank you, Judi. Jill

      Reply
  3. Fran says

    April 24, 2020 at 12:01 pm

    5 stars
    Absolute delicious!!! I would tell you more but I am eating. Yummy yummy.! And I don’t like ginger but this is superb. I used a slow cooker, added a little water and later thickened the sauce with cornstarch. MmmmmMmmmm.

    Reply
    • Jill Selkowitz says

      April 24, 2020 at 5:10 pm

      Wonderful Fran. Thank you. Jill

      Reply
  4. HildaK says

    October 29, 2019 at 4:30 pm

    5 stars
    Thank you for this recipe, which came to my rescue on a night when I’d planned to make something else. When I thawed out what I thought was chicken breasts, it turned out to be 2 large boneless, skinless thighs, which wouldn’t work with my planned meal.. Remembering having seen this recipe, I made it, using half of the marinade ingredients + an additional 2 Tbsp of water. Cooked for 7 minutes along with PIP rice + 10 minutes NPR. Perfectly cooked and delicious. A happy “mistake.”

    Reply
  5. Doreen says

    July 16, 2019 at 7:22 pm

    Did you use skinless bone-in thighs? If not please provide the time. Thanks and I Cant wait to try this recipe.

    Reply
  6. Melissa J says

    July 9, 2019 at 4:39 pm

    5 stars
    This is a family favorite! Tender and so flavorful!!

    Reply
    • Jill Selkowitz says

      July 9, 2019 at 5:20 pm

      Thank you, Melissa. Jill

      Reply
  7. Michelle B says

    May 8, 2019 at 3:18 pm

    5 stars
    Fantastic chicken. I was tired and forgot to marinate, so I started with Saute, lightly browned 2 boneless skinless chicken breasts in a bit of ghee. Deglazed with a bit of water. Mixed up the sauce. I had to swap out the honey (allergic) so I used brown rice syrup. I poured the sauce over the chicken and put a trivet on top of the chicken and sauce so I could do some PIP rice. I set it to HP 7 minutes, 10 NPR then QR. Removed chicken and cut into chunks, added back to sauce, turned Saute on again to thicken sauce with cornstarch slurry. It was so fabulously moist and tender.

    Reply
    • Jill says

      May 8, 2019 at 8:41 pm

      Your recipe sounds delish. Jill

      Reply
  8. Amy says

    May 1, 2019 at 3:30 am

    Why add a minute for frozen chicken vs fresh? I’m so curious!! 🙂

    Reply
  9. Ursula A Myers says

    April 12, 2019 at 12:02 pm

    I have tried to make this but my Mealthy doesn’t come to pressure with just 1/3 cup of vinegar. Is this correct? I added a cup of broth this time and will see if it turns out and if it tastes ok.

    Reply
    • Jill says

      April 12, 2019 at 5:24 pm

      This was made in a Mealthy, as are many of my recipes. It will come to pressure. You should check the seal and the valve. Jill

      Reply
  10. Cindy Ott says

    April 11, 2019 at 7:15 am

    5 stars
    made this last night but only had bone-in skin-on thighs. Also used stone ground mustard because that’s all I had. We still LOVED it! First time I did pot-in-pot rice & it was all so awesome!!

    Reply
    • Jill says

      April 11, 2019 at 1:08 pm

      Hi Cindy. Stone ground is great for this too, as you know. Thank you so much. I am trilled you enjoyed this recipe. Jill

      Reply
  11. Leslie says

    April 7, 2019 at 2:33 pm

    5 stars
    I’m making this tonight. Looks delicious. What would be a good substitute for brown mustard?

    PS I used your link to get the 3q size Ekovana pans.

    Reply
    • Jill says

      April 8, 2019 at 2:07 am

      Hi Leslie. Thank you very much. The flavor would be different with a substitute, so I don’t want to advise without first trying something different. Jill

      Reply
  12. Cindy Ott says

    March 22, 2019 at 3:20 pm

    have you tried this recipe with skin-on bone-in thighs? That’s all I have currently. Curious to see if I can use them. Thanks!

    Reply
    • Jill says

      March 25, 2019 at 3:38 am

      Sure, you can use them. The skin will be soggy and add some fat/grease to the liquid. You could always remove the skin. Jill

      Reply
  13. Karen Ecola Scheidhauer says

    March 12, 2019 at 3:38 pm

    5 stars
    Awesome recipe Jill! We LOVED IT! Thank you so much. Did pot in pot for the rice and roasted some asparagus to go with it. You ROCK!

    Reply
    • Jill says

      March 12, 2019 at 4:09 pm

      Thank you so much, Karen. I am so glad you enjoyed the recipe. Jill

      Reply
  14. Geri says

    January 30, 2019 at 10:06 pm

    5 stars
    Very yummy! The second time I made it I reduced the amount of Balsamic to 1/4 cup and added a bit shy of 1/4 cup of chicken broth.

    Reply
  15. Dyane Thomas says

    September 17, 2018 at 1:37 pm

    I love all your recipes! I’m new to instant pot cooking. I have a 3 qt and I’m only cooking for my husband and myself. Should I half the recipe? Or just half the amount of chicken? I’m really looking forward to making this as a freezer meal also, for my friend that’s having her first baby! (She has a 6 qt but I’m assuming I would just half the chicken only for her size pot? It’s just her and her husband eating also.)

    Reply
    • Jill says

      September 18, 2018 at 1:06 am

      You can make it as is or just the recipe in half. Jill

      Reply
  16. Jezzri says

    September 2, 2018 at 4:01 pm

    5 stars
    If you double the recipe, how does that effect the cooking time? Love this recipe. It’s great for dinner and I cut up the left overs and add it to the salads I make for work! ?

    Reply
    • Jill says

      September 3, 2018 at 9:36 pm

      No change in time, Jezzri. Jill

      Reply
  17. Liza says

    August 24, 2018 at 10:26 am

    5 stars
    Great recipe super easy. Followed the directions as written. I let it sit in refrigerator a couple of hours. Just used zip lock bag. Then dumped in pot and cooked. Thank you. Definitely in the rotation

    Reply
  18. Melody says

    May 31, 2018 at 6:47 am

    Hi Jill ~

    Question, how many pounds of chicken and would there be a difference in time if using chicken breasts? Unfortunately I cannot eat dark meat so that is not an option for me but the balsamic and ginger is enough to make me want to try it! Thank you in advance!!!!!

    Reply
  19. Barbara says

    March 29, 2018 at 2:56 pm

    I have a new 3 quart ultra and I found this recipe just before dinner. I didn’t have time to marinate, but it was awesome anyway! Afterward I reduced the sauce and poured it over the leftovers. So yummy! I’m bringing it to the next camping pot luck!

    Reply
  20. Tina Wilkinson says

    March 25, 2018 at 3:42 am

    What adjustments would I need to make using boneless skinless chicken breasts? Thanks

    Reply
    • Jill says

      March 25, 2018 at 11:02 am

      Yes, Tina, please check the notes section of the recipe. Jill

      Reply
  21. Wilda says

    March 21, 2018 at 3:23 am

    How many breasts would that be in lieu of the 8 thighs, to only cook 3 mins? And should they be thinly sliced? Thx! Looking forward to making this dish.

    Reply
    • Jill says

      March 24, 2018 at 10:42 am

      Four, Wilda. Jill

      Reply
    • Barb says

      March 24, 2018 at 3:12 pm

      An excellent recipe! I will be making it again and again. My family loved it.

      Reply
  22. Evelyn says

    March 20, 2018 at 10:14 am

    5 stars
    This recipe is amazing and delicious and FAST!! So easy! Thank you!!

    Reply
  23. Mona Wachsler says

    March 12, 2018 at 3:12 am

    5 stars
    This was a super easy, delicious recipe. A huge hit with my husband!

    I did cut the pepper by half because sometimes in the pressure cooker I have found that a little pepper goes a long way and we didn’t want it too hot.

    My thighs were rather small,… and I might cut a minute off the 5 minute time if the thighs are small next time, as it was a tiny bit dry for me. Then again after releasing the pressure I put a lid on to hold it and it may have kept cooking more. (should have let it cool a bit beforehand..) I’m one of those picky people when it comes to overcooking chicken however.

    This one is a keeper for a quick delicious meal. Thanks This Old Gal for an awesome recipe!

    * I did marinate for one hour

    Reply
    • Jill says

      March 13, 2018 at 2:11 pm

      I would imagine that keeping a lid on the cooker after it was finished would cause the chicken to continue cooking. Jill

      Reply
  24. Anna says

    March 7, 2018 at 11:14 am

    5 stars
    Just made this last night and it was amazing! I did not have the right mustard…used stone ground so might have changed the taste but was amazing!

    Reply
  25. Suzie says

    February 18, 2018 at 2:28 pm

    5 stars
    Thank you for this recipe! My hubby and son loved it and so did I. My husband loved the flavors in the sauce and is already planning ways to use it on pork.

    Reply
  26. Carol says

    February 17, 2018 at 2:14 pm

    4 stars
    I made this the other night for dinner along with your pip rice. It was delicious!

    Reply
  27. Gwen says

    February 16, 2018 at 6:55 am

    Your recipe for ginger garlic paste didn’t call for honey. But the recipe for the chicken had honey. I added a little so hope it’s good!

    Reply
  28. robin says

    February 11, 2018 at 8:13 am

    5 stars
    i enjoy your recipesand now that weight watchers has 0 points for white meat chicken i am starting to eat that instead of thighs which i love. do i need to adjust the cooking time for frozen and or fresh breasts. boneless skinless ones. thanks

    Reply
  29. Kelly @ montanahappy.com says

    February 8, 2018 at 3:14 pm

    This looks amazing. I love the ingredients – will be trying this weekend.

    Reply
  30. Alex says

    February 7, 2018 at 6:13 am

    I’m curious how you cut the chicken thighs… In small pieces? A chicken breast whole for 3 minutes sounds too low, and I’m wondering if there’s enough liquid for this to come to pressure, with only 1/3 cup balsamic? Thanks in advance for any advice.

    Reply
    • Gwen says

      February 16, 2018 at 6:57 am

      Wondering the same thing about the liquid.

      Reply
  31. Tricia Morris says

    February 7, 2018 at 5:52 am

    5 stars
    I prepped the marinade in the morning before work and couldn’t stop thinking about making it all day! When I got home at 6:30 pm, I literally dumped the works into the pot, prepped a pot-in-pot bowl of rice, and was enjoying dinner a half hour later. It was divine! I followed the recipe to the letter and wouldn’t change a thing. Now, I get to have leftovers for lunch. I will make this again. Thanks for all of your recipes. I’ve made many of them, including the yogurt, which is in my weekly rotation. Blessings to you!

    Reply
    • Jill says

      February 7, 2018 at 1:01 pm

      Tricia, I LOVE this comment and it is exactly my goal for the recipe. I sure hope that you share this in your FB groups (with my link, of course). There are many more recipes that are this easy, coming your way. Thank you so much. Jill

      Reply
  32. Madonna Brcka says

    February 4, 2018 at 10:38 pm

    I love all her recipes

    Reply
  33. Ashley says

    February 4, 2018 at 5:42 pm

    The recipe doesn’t list the green onions in the ingredient list so I forgot to purchase them! 🙁

    Reply
  34. Cheryl says

    February 2, 2018 at 8:09 am

    In the photo with the chicken in the Food Savor bag, was the bag vacuumed and sealed? Or just sealed on both ends?

    Reply
    • Jill says

      February 8, 2018 at 1:20 am

      5 stars
      Cheryl, it was vacuumed and sealed. Jill

      Reply
      • Kristi says

        July 19, 2018 at 7:13 am

        How did you vacuum with the liquid?!

        Reply

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Memorial Day Recipes

Pressure Cooker P.F. Chang's Garlic Noodles & a Drizzle of Toasted Sesame Oil

Instant Pot P.F. Chang’s Garlic…

Instant Pot Three Ingredient Japanese Cotton Cheesecake

Instant Pot Three Ingredient Japanese…

Instant Pot Greek Lemon Butter Fettuccine

Instant Pot Greek Lemon Butter…

Instant Pot Corn on the Cob

Instant Pot Corn on the Cob + Video!…

Air Fryer

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Instant Pot

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Main

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Popular

Instant Pot Greek Yogurt (Thick and…

Instant Pot New York Cheesecake #1 Best…

Instant Pot No Boil Yogurt [Cold Start…

Instant Pot No Knead Bread (Dutch Oven)…

Latest

Instant Pot Low Carb Wonton Soup [Recipe…

Sesame Garlic Noodles [w/Asian Flair]…

Instant Pot Low Carb UNStuffed Cabbage…

Brown Butter Honey Garlic Salmon…

Seasonal

Air Fryer Hamburger Hamlet Fried Chicken…

Pressure Cooker Soy Sauce Chicken Wings…

Pressure Cooker Pork Carnitas [Crispy…

Pressure Cooker President Obama’s…

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