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Instant Pot Chicken Thighs

Instant Pot Balsamic and Tomato Chicken with Greens

This is a super flavorful, savory dish with juicy, tender chicken that’s delicious over a swirl of spaghetti or other favorite grain. It also makes a dynamite leftover along with crusty bread for soaking up all those tasty juices.
Course Main Course
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings 6
Calories 333 kcal
Author Katie Morford

Ingredients

  • 2 pounds boneless, skinless chicken thighs
  • 1 1/2 teaspoons kosher salt, divided
  • Freshly ground black pepper
  • 1 bunch swiss chard
  • 2 teaspoons extra-virgin olive oil
  • 1 red large onion, thinly sliced
  • 4 whole cloves garlic, peeled
  • 1/4 cup balsamic vinegar
  • 1 26- ounce box or 28-ounce can chopped tomatoes
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Cooked whole grain pasta, brown rice, polenta, or other favorite grain
  • Parmesan cheese for serving (optional)

Instructions

  1. Season the chicken with 1 teaspoon of the salt and a light shower of freshly ground pepper on both sides.
  2. Strip the leaves off the chard and roughly chop. Lay the chard stems on a cutting board and cut into ½-inch-wide pieces.

  3. Remove the lid from the Instant Pot and hit “Saute”. Add the olive oil. When the oil is good and hot, add the onion and saute until tender. Push “Keep Warm/Cancel”.

  4. Add the chard stems (not the leaves), chicken, garlic, balsamic vinegar, tomatoes (juice included), rosemary, thyme, basil, and oregano to the Instant Pot. Stir well and secure the lid.
  5. Set the Pot to “Manual” for 12 minutes with the vent closed.

  6. When the Instant Pot signals it’s done, open the vent with care to release the steam. Once the steam has vented, open the pot, add the chard leaves, stir, and cover the pot. Leave it for 4 minutes.

  7. Serve over cooked whole grain spaghetti, brown rice, or polenta with Parmesan cheese grated over the top.