Balsamic chicken breast with basil is a bright, tangy braise — chicken marinated in balsamic vinegar, then pressure-cooked with sweet cherry tomatoes and a silky butter-garlic puree. Fresh basil stirred in at the end keeps the whole dish vivid and fragrant.
Balsamic Chicken Breast with Basil
(Total Time: 45MIN| Serves: 2)
Ingredients:
1 lb (454 g) chicken breast, chopped into bite-sized pieces
½ cup balsamic vinegar
1 cup (240 ml) cherry tomatoes
½ cup fresh basil, finely chopped
2 cups (480 ml) chicken stock
3 tbsp (45 ml) butter
2 garlic cloves, whole
Spices:
1 tsp (5 ml) sea salt
Directions:
- Rinse the meat under cold running water and pat dry with some kitchen paper. Place on a cutting board and chop into bite-sized pieces and transfer to a deep bowl. Pour in the balsamic vinegar and refrigerate for 20 minutes.
- Meanwhile, plug in the instant pot and press the ‘’Sauté’’ button. Melt the butter in the inner pot and add garlic. Briefly cook – for one minute and then add cherry tomatoes and basil. Give it a good stir and cook until tomatoes completely soften. Remove from the pot and transfer to a food processor. Process until smooth. Set aside.
- Remove the chicken from the refrigerator and place in the pot. Pour in the stock and seal the lid. Set the steam release handle and press the ‘Manual’’ button.
- Set the timer for 10 minutes on high pressure.
- When done, release the pressure naturally and open the lid. Stir in the tomato mixture and season with salt.
- Optionally, add some pepper before serving.
Per Serving(Calories 456 | Total Fats: 23.8g | Net Carbs: 4.8g | Protein: 50.1g |Fiber: 1.2g)
Pro Tips
- Do not skip the 20-minute balsamic soak — it tenderizes the breast pieces and lets the vinegar flavor the meat, not just the sauce.
- Blending the cooked garlic and butter into a smooth puree is what gives the sauce its velvety body without any flour.
- Cut the chicken into even bite-sized pieces so everything cooks through in the same 10 minutes at high pressure.
- Stir the basil in after cooking, where the residual heat wilts it gently and keeps its perfume intact.
Frequently Asked Questions
Can I marinate the chicken longer than 20 minutes?
Up to a couple of hours is fine and deepens the tang, but overnight in vinegar will make the breast meat mealy.
Can I use chicken thighs?
Absolutely — thighs love the balsamic braise and stay extra juicy. Keep the same pressure time since the pieces are bite-sized.
What can I serve with it?
The buttery tomato sauce begs for something to soak it up — try roasted cauliflower or a bowl of steamed greens.
Can I freeze the leftovers?
Yes, the saucy chicken freezes well for up to 2 months. Add a fresh handful of basil when you reheat it to revive the flavor.
Recipe Card
Ingredients
Method
- Rinse the meat under cold running water and pat dry with some kitchen paper.
- Place on a cutting board and chop into bite-sized pieces and transfer to a deep bowl.
- Pour in the balsamic vinegar and refrigerate for 20 minutes.
- Meanwhile, plug in the instant pot and press the ‘’Sauté’’ button. Melt the butter in the inner pot and add garlic. Briefly cook – for one minute and then add cherry tomatoes and basil. Give it a good stir and cook until tomatoes completely soften.
- Remove from the pot and transfer to a food processor. Process until smooth.
- Set aside.
- Remove the chicken from the refrigerator and place in the pot.
- Pour in the stock and seal the lid.
- Set the steam release handle and press the ‘Manual’’ button.
- Set the timer for 10 minutes on high pressure.
- When done, release the pressure naturally and open the lid.
- Stir in the tomato mixture and season with salt.
- Optionally, add some pepper before serving. Per Serving(Calories 456 | Total Fats: 23.8g | Net Carbs: 4.8g | Protein: 50.1g |Fiber: 1.2g)
