Instant Pot Peach Chicken with Basil

 

I was interested in a recipe for peach balsamic grilled chicken, but then I lost access to the site. Very shortly after, this recipe for instant pot chicken with the same flavors fell in my lap, and I decided it was providence. I served it as is the first night, but added leftover polenta and balsamic glaze the second night – I really recommend the balsamic glaze! I just need to remember to use it more often. 

1 Tbsp. olive oil 

1 tsp. kosher salt, divided 

1 large white or yellow onion, very thinly sliced 

4 peaches, no need to peel, sliced, divided 

¼ cup plus 1 Tbsp. balsamic vinegar, divided 

1 garlic clove, peeled 

¾ cup chicken stock 

2 lbs. boneless, skinless chicken breasts or thighs 

¼ cup tightly packed basil leaves, thinly sliced 

hot sauce to taste, optional 

Add the olive oil to an electric pressure cooker. Turn to sauté, add the onion and ¼ teaspoon salt and sauté for 7 minutes, stirring occasionally. 

Add 2 sliced peaches, ¼ cup balsamic vinegar, garlic, chicken stock, chicken, and remaining ¾ teaspoon salt to the pressure cooker. 

Secure the lid, select the manual setting, and set it to high pressure for 15 minutes. 

When the pressure cooker timer is done, quick-release the pressure. 

Remove the chicken, and shred or chop into bite sized pieces. Add back to the pressure cooker, along with the remaining 1 tablespoon balsamic, stirring to combine with the sauce. Taste and add additional salt if desired. 

Serve the chicken and sauce topped with 2 sliced peaches, a sprinkling of basil, and hot sauce to taste.