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!
Earlier this year, 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 don’t have a zucchini spiralizer, click here!
Instant Pot Balsamic Dijon Chicken
- 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.