Summer Instant Pot Peach Chicken & Basil
Full of fresh summer flavors and ready in a matter of minutes, Instant Pot Peach Chicken & Basil is just the thing for a simple, nourishing dinner any night of the week.
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1 (of 6) | Calories: 263kcal | Carbohydrates: 15g | Protein: 34g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 98mg | Sodium: 622mg | Potassium: 757mg | Fiber: 2g | Sugar: 11g | Vitamin A: 425IU | Vitamin C: 8mg | Calcium: 22mg | Iron: 1mg
