Caprese Instant Pot Chicken Thighs

Cooking time: 20 minutes

Servings: 6


1 ½ lbs. boneless skinless chicken thighs

¼ cup chicken stock

¼ cup balsamic vinegar

¼ cup honey

8 slices mozzarella

3 cups cherry tomatoes, halved

½ cup basil leaves, torn


Mix stock, vinegar and honey in the Instant Pot bowl. Add chicken and toss to coat.

Close the lid and seal with the vent. Press “Manual” button set the timer for 10 minutes and cook on high pressure.

Once the timer is up press “Cancel” button and turn the steam release handle to "Venting" position for quick release, until the float valve drops down.

Remove chicken thighs from the pot, press “Sauté” again. Simmer the sauce for 3-4 minutes, add tomatoes and simmer for 2 more minutes. Turn off the cooker and serve the sauce over chicken, topped with cheese.

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