Instant Pot Chicken Thighs With Balsamic Sauce

Directions

1. 1
   Pat chicken thighs dry with paper towels. Generously season on both sides with salt and pepper.Select the saute mode on the pressure cooker for medium heat.
2. 2
   Add olive oil to coat the bottom of the pot. Melt butter on top of the oil.When the display reads HOT, work in 2-3 batches to add chicken thighs to the pot in a single layer. Don’t crowd them. Cook for a few minutes on each side before transferring to a plate. Repeat for the remaining thighs.
3. 3
   Add carrots, onions, and garlic. Cook for a few minutes, stirring frequently. Turn off the saute mode.
4. 4
   Add red wine and balsamic vinegar. Stir together, loosening any flavorful brown bits stuck to the bottom of the pot.Return all chicken thighs to the pot in a single layer, placing them snugly on top of the carrots and onions. Secure and seal the lid. Cook for 10 minutes at high pressure followed by a manual pressure release.Uncover and turn on the saute mode.
5. 5
   Let the liquid boil for about 5 minutes to thicken into a slightly sticky sauce. You don’t need to stir or touch the chicken.Turn off the saute mode.
6. 6
   Serve chicken onto plates and pour sauce on top.Nutrition Info
7. 7
   This recipe yields 7 g net carbs per serving.Nutrition Facts Per Serving
8. 8
   Calories 430 Total Fat 24g37% Saturated Fat 1g3% Trans Fat 0g Cholesterol 243mg81%Sodium 450mg19%Potassium 50mg1%Total Carb 8g3% Dietary Fiber 1g4% Sugars 5g Protein 50g Vitamin A 68% · Vitamin C 5% · Calcium 2% · Iron 23%