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Instant Pot Balsamic Dijon Chicken

In need of a quick and easy dinner that requires very little prep and has easy clean up? This rich, Instant Pot Balsamic Dijon Chicken is just the thing for you!

I’m a busy, full-time working, homeschooling, stay at home mom. Meal-time is something that usually happens in between phone meetings, lessons, and writing. We’re always on the go so meals like this keep me sane!

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A couple of years ago, in January, I spent two weeks in New York on a business trip. While we were there, many of the people we spent time with we’re doing a round of Whole30. It made me a little more conscience of how much sugar I consume on the daily. Even when it’s natural sweeteners like honey, I made a note to be a bit more conscious to not over-use them.

Typically, I’d add a little honey to this chicken for added sweetness, but this time I decided to add some chopped up dates to get the sweetness desired and it worked splendidly. This dish is Whole30 compliant and absolutely over the top delicious.

My kids devour this, so it’s never a bad thing to make extra! I suggest doubling this recipe so that everyone can have their fill and you might be lucky enough to wind up with leftovers, which can be a real treat the next day!

If you make this recipe please share a link to the recipe online and tag me (@instantloss)! I love to see what you are cooking up in your kitchen!

If you don’t have a zucchini spiralizer, click here!

For other amazing Instant Pot recipes, pick up a copy of one of my cookbooks at your local bookseller! The Instant Loss Cookbook tells the story of how I lost 125 pounds in one year, just eating real food at home! Our second cookbook, Instant Loss Eat Real, Lose Weight just hit stores and is a National Best Seller! It focuses on how to ditch the diet mindset, heal unhealthy habits, and repair your relationship with food! Packed full of 125 NEW recipes, it is a must have for every healthy cook!

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4.92 from 12 votes

Instant Pot Balsamic Dijon Chicken

Print Recipe


  • 1 pound chicken tenders or breasts cut into strips
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon dried basil
  • 1 teaspoon fine ground sea salt
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried minced onion
  • 2 cups cherry tomatos
  • 1/3 cup pitted and diced medjool dates
  • 1/2 cup chicken broth
  • 2 medium zucchini, spiralized


  • Preheat your Instant Pot Electric Pressure Cooker using the sauté function. 
  • While waiting for the pot to preheat, combine the chicken tenders, olive oil, balsamic vinegar, dijon mustard, basil, sea salt, lemon pepper, garlic powder, and minced onion in a medium size bowl. Stir until the chicken strips are throughly coated. 
  • When the display panel reads HOT, add the chicken tenders and all the yummy seasoning to the pot. Spread the strip out evenly and let cook for 2 minutes, flip the strips over and let cook for another 2 minutes. Add the cherry tomatoes, dates, and the chicken broth and give everything a stir. Place the lid on your pressure cooker. Make sure the vent valve is in the sealing position. Using the display panel, press the cancel button, select the MANUAL/PRESSURE COOK FUNCTION, high pressure. Use the +/- buttons until the display says 5.
  • Divide the spiralized zucchini noodles amongst four separate plates. When the cooker beeps to let you know it's finished, let it naturally release the pressure, until the display reads L0:05. Switch the vent valve from the sealing to the venting position. Use caution while the steam escapes- it's hot. 
  • Using a spoon, divide the chicken and cherry tomatoes evenly between the four plates. Spoon the lovely sauce in the bottom of the pot over top and serve warm. 


If you are on the W30 make sure your Dijon mustard and lemon pepper is W30 complaint. 
Servings: 4
Author: Brittany Williams


        1. Hi Bettye,
          The zucchini in this recipe provides the moisture this recipe needs. Unless instructed to do so in the recipe, you don’t want to squeeze out any of the zucchini’s liquid because it has already been accounted for in the recipe. If you wring out the zucchini in this recipe, it will lack moisture.

  1. Brittany I’ve been enjoying your cookbook and the recipes on your site, but I had noticed how heavy many of the recipes were on fruit and sweetener (especially the muffins and smoothies). I noticed your mention of Whole30 in this post and was wondering if you plan on revamping your recipes to be more whole30 compliant?

    1. Hi Tina! There’s nothing wrong with fruit or natural sweeteners. The Whole30 is a reset program, not a way of life. My recipes are compliant with exactly what Melissa recommends doing after Whole30. You can always omit sweeteners and fruit if that is your preference. 🙂
      By mentioning the Whole30 here I was referring to a reset friends of mine were doing in January and being mindful of making recipes that suit everyone’s need. I have many W30 complaint recipes, keto complaint recipes, paleo complaint— but no, I will never be 100% W30 as I do not feel like cutting out food groups for extended periods of time is a sustainable way to live. ❤️

  2. 5 stars
    This recipe was a HIT with my 17 year old daughter! It’s hard to please teenagers, so I give this recipe the highest rating I can! 😊

  3. So moist and so fast! First time I have tried Chicken in the cooker. I couldn’t resist your beautiful delicious pictures🤗Keeping the leftovers for a salad. Keep the amazing recipes coming ❤️

  4. 5 stars
    This was a hit with my husband and kids (10 &7). My husband asked that this be in the regular rotation!

  5. 5 stars
    I made this for dinner tonight. I sautéed the zoodles a few minutes because we like them better that way, otherwise followed the recipe. We loved it! My husband and I finished off the whole thing. No leftovers here.😢 Wonderful flavor.

  6. 5 stars
    I’m sure this is a silly question- but once I add everything to the pot and set time for 5 minutes- do I switch it to the pressure setting (and if I do, high or low pressure) or do I keep it on sauté?

  7. This was amazing!!! My husband LOVED it and wants it to be one of meals in our usual rotation. I was nervous about the dates, but it was a delicious addition!

    1. Awwww Samantha I am so happy to hear that recipe was a huge hit! Thank you so much for reaching out!

  8. 5 stars
    I had 2 heirloom tomatoes to use. Rough chopped them and used in place of the cherry tomatoes. Reduced broth to 1/4 cup. Should have left out altogether. Did quinoa PIP since I didn’t have any zucchini. Quite delicious! Freezing some leftovers for a meal or 2 later.

    1. It completely depends on the size of the potatoes, if the potatoes are small then not adjusting the cook time should be fine.

  9. 5 stars
    This is one of my favorite recipes! for an easy, healthy meal! I double the mustard to give it a bit more kick, and by the next day it tastes even better!

  10. This looks delicious! I’d like to make it tonight but wonder when doubling in the instant pot do I double everything?

  11. 5 stars
    This turned out so great! My three year old loved it and had so much fun eating her zoodles, lol! This is definitely getting added to our favorite recipes. Super easy to put together too! 😄😄😄

  12. So I thought I had to have a certain amount of liquid in the instant pot and I thought it was 3 cups (!!!). Is that Instapot being overly safe or is there just enough liquid in the tomatoes to make up for it?

    1. Hi Erin,
      Thanks for reaching out the 6qt Instant Pot requires 3/4 cup to 1 cup to come to pressure the 8 qt Instant Pot requires 1 1/2 cups of liquid to come to pressure and the 10qt Instant Pot requires 2 cups to come to pressure so it really just depends on what size Instant Pot you are cooking in. However for this recipe it was tested and created in a 6 qt Instant Pot and it doesn’t have 3/4 cup of water but what happens is chicken is injected with so much sodium and water to keep it shelf stable that when you put it under pressure it releases all that moisture. On top of that this recipe also has tomatoes which are totally full of water so that makes up for the remaining liquid, however if you are using a 8qt or a 10qt Instant Pot you will need to adjust your measurements accordingly.

  13. 5 stars
    I made this tonight & it was a hit with my picky husband & my mama who has a very discerning palate! I doubled the recipe & made a side of potatoes to serve with it to soak up some of the yummy sauce. I will definitely be making this again for sure. Thank you, Brittany, for all your hard work🥰👍

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