Caprese Instant Pot Chicken Thighs
Caprese Instant Pot chicken thighs are perfect for summer! Chicken thighs are cooked to juicy perfection in a sweet, tangy balsamic sauce, then topped with mozzarella, cherry tomatoes and basil.
Servings: 6
Calories: 311kcal
Ingredients
- ¼ cup chicken stock (or water)
- ¼ cup balsamic vinegar
- ¼ cup maple syrup (or honey)
- 1.5 lbs boneless skinless chicken thighs (roughly 8 thighs; trim excess fat)
- 8 slices mozzarella
- 3 cups cherry tomatoes halved
- ½ cup basil leaves torn
Instructions
- In the base of a 6 quart Instant Pot, mix together the stock, balsamic vinegar and maple syrup until combined.
- Add the chicken thighs and toss to coat.
- Cook on high pressure for 10 minutes, with a quick pressure release (immediately release the pressure when the timer beeps).
- Carefully transfer the chicken thighs to a baking sheet. Place a slice of cheese on each chicken thigh.
- Select 'sautee' (you may need to cancel the keep warm setting first), then simmer the sauce for 4-5 minutes, until it starts to thicken. Stir in the tomatoes and simmer another 1-2 minutes until they are softened slightly. Stir in the basil.
- Place chicken under the broiler for 2-3 minutes until cheese is melted.
- Serve the chicken with a big scoop of the tomato/basil/balsamic sauce. Enjoy!
To prepare ahead and freeze
- In a gallon sized freezer bag (or eco-friendly silicone freezer bag), combine the chicken thighs, chicken stock, balsamic vinegar and maple syrup.
- Squeeze out extra air and freeze for up to 3 months.
- Thaw completely before cooking as directed above.
Notes
You may swap chicken breasts for the chicken thighs and adjust cook time to 8 minutes.
Nutrition
Serving: 1/6 of batch | Calories: 311kcal | Carbohydrates: 15g | Protein: 31g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 137mg | Sodium: 364mg | Potassium: 527mg | Fiber: 0g | Sugar: 12g | Vitamin A: 750IU | Vitamin C: 17.3mg | Calcium: 230mg | Iron: 1.7mg