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+ servings
Overhead shot of a white bowl with chicken, chopped peaches, and basil on a white backdrop.

Instant Pot Peach Chicken & Basil

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Full of fresh summer flavors and ready in a matter of minutes, Instant Pot Peach Chicken & Basil is just the thing for a healthy, simple dinner any night of the week.
Servings 4 -6


  • 1 tablespoon olive oil
  • 1 teaspoons kosher salt divided
  • 1 large white or yellow onion very thinly sliced
  • 4 peaches no need to peel, sliced, divided
  • ¼ cup plus 1 tablespoon balsamic vinegar divided
  • 1 garlic clove peeled
  • ¾ cup chicken stock
  • 2 pounds boneless skinless chicken breasts or thighs
  • ¼ cup tightly packed basil leaves thinly sliced
  • Hot sauce to taste optional


  • Add the olive oil to an electric pressure cooker. Turn to saute, add the onion and ¼ teaspoon salt and saute for 7 minutes, stirring occasionally.
  • Add 2 sliced peaches, ¼ cup balsamic vinegar, garlic, chicken stock, chicken, and remaining ¾ teaspoon salt to the pressure cooker.
  • Secure the lid, select the manual setting, and set it to high pressure for 15 minutes.
  • When the pressure cooker timer is done, quick release the pressure.
  • Remove the chicken, and shred or chop into bite sized pieces. Add back to the pressure cooker, along with the remaining 1 tablespoon balsamic, stirring to combine with the sauce. Taste and add additional salt if desired.
  • Serve the chicken and sauce topped with 2 sliced peaches, a sprinkling of basil, and hot sauce to taste.


This recipe produces a lot of juice/sauce. You can use it all, or strain most of the chicken and discard any sauce you don't want to use.
Want to make this one in the Crockpot? Check out this Slow Cooker Peach Chicken recipe.
Serve the chicken and sauce over cooked rice, quinoa or cauliflower rice.
Serve leftover peach chicken in a bowl or in a wrap.
This recipe works with chicken breasts or thighs, so use whatever you prefer and have on hand.