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Instant Pot Roasted Balsamic Chicken

Instant Pot Roasted Balsamic Chicken. A whole chicken marinated in balsamic and herbs de Provence, then cooked in an Instant Pot. Tastes like a pull apart rotisserie in much less time!
Prep Time20 mins
Cook Time20 mins
Marinating Time2 hrs
Total Time40 mins
Course: Dinner
Cuisine: American
Keyword: Instant Pot Roasted Balsamic Chicken
Servings: 6 servings
Calories: 360kcal


  • 3 pound whole chicken cut into 8 pieces
  • 1/2 cup balsamic vinegar
  • 1/4 cup plus 1 tbsp olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 teaspoons herbs de Provence
  • 1 teaspoon kosher salt
  • 1/3 cup white cooking wine
  • 1 cup chicken broth


  • In a bowl with lid or in a sealable bag, mix together balsamic vinegar, 1/4 cup olive oil, salt, and pepper. Once mixed, add chicken. Cover bowl or seal bag and shake to ensure that all chicken is coated with marinade. Place in refrigerator for at least 2 hours.
  • When ready to cook, remove chicken from marinade. Mix together herbs de Provence and salt. Coat skin side of chicken with the spice mixture.
  • Heat 1 tbsp olive oil in Instant Pot on saute mode. Add 4 pieces of chicken, skin side down, and cook for 5 minutes. Remove from pot and add the other 4 pieces of chicken skin side down. Again, cook for 5 minutes and then remove chicken from pot.
  • Add white cooking wine to pot to deglaze bottom of the pot. Once the pot has been deglazed, add chicken broth.
  • Place Instant Pot steaming rack in pot. Stack chicken on rack, placing the legs and thighs on the bottom, and the breasts and wings on top.
  • Seal pot and cook on high pressure for 10 minutes. Let natural release for 10 minutes. Remove chicken from pot and serve warm.


Marinade adapted from anĀ Epicurious recipe


Calories: 360kcal | Carbohydrates: 4g | Protein: 20g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 81mg | Sodium: 999mg | Potassium: 260mg | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 4.5mg | Calcium: 20mg | Iron: 1.3mg