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4.92 from 12 votes
Instant Pot Balsamic Dijon Chicken
Servings: 4
Author: Brittany Williams
  • 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
  1. Preheat your Instant Pot Electric Pressure Cooker using the sauté function. 

  2. 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. 

  3. 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.

  4. 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. 

  5. 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. 

Recipe Notes

If you are on the W30 make sure your Dijon mustard and lemon pepper is W30 complaint.