Instant Pot Honey Balsamic Chicken with Carrots

Instant Pot Honey Balsamic Chicken with Carrots is a wonderful recipe that has that “special dinner” taste and presentation all over it.

But with the Instant Pot, it’s an easy weeknight meal that comes together in about 45 minutes. Folks, you won’t believe the flavor from this recipe.  The chicken is so juicy and tender and the carrots are cooked to perfection.

A plate of honey balsamic chicken with potatoes and carrots


The flavor profile of this dish is so incredible. The chicken is fall-off-the-bone tender and incredibly flavorful.

Watch us show you how easy it is prepare this awesome dish!

Balsamic and honey are the perfect match for the succulent dark meat chicken thighs.

The addition of Dijon mustard and thyme is just perfect.

And of course, carrots and chicken match together perfectly.

Instant pot Balsamic Chicken and Carrots recipe

Searing the chicken thighs in the Instant Pot first locks in the flavor.

Then when all the ingredients are brought together in the Instant Pot, the flavors meld and become something truly magnificent!

And the smell is absolutely heavenly.  Just so good!!

Instant pot Balsamic Chicken and Carrots recipe


And of course, this “special” dinner that tastes like you spent hours on it, but it only takes about 45 minutes total with your awesome Instant Pot.

Give the chicken one more ‘crisping’ under the broiler for only about 2 minutes.  But keep an eye on them!  Broilers vary, so don’t let them burn!

Now that’s what we’re talking about!

Instant pot Balsamic Chicken and Carrots recipe


In the meantime, go and make this amazing Instant Pot Honey Balsamic Chicken with Carrots recipe!  

This recipe comes from an amazing book called Instant Pot Obsession by Janet Zimmerman.  We love this IP cookbook!

A white plate of Instant Pot honey balsamic chicken with carrots

Instant Pot Honey Balsamic Chicken with Carrots

This Instant Pot Honey Balsamic Chicken with Carrots recipe has everything you want in one of those "special" meals, but the Instant Pot makes it so easy, you can't believe it all comes together in about 40 minutes. Instant Pot perfection!
4.41 from 5 votes
Print Pin Rate
Course: Entree
Cuisine: American
Keyword: Chicken dinner, Instant Pot
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 325kcal


  • 4 bone-in, skin-on chicken thighs
  • 1/2 tsp Kosher salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp extra-virgin olive oil
  • 3 large carrots peeled and cut into 1-inch lengths
  • 1/4 cup chicken stock
  • 1/2 cup balsamic vinegar
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • 1/2 tsp dried thyme


  • Season the chicken with salt and pepper
  • Select the SAUTE setting and adjust to More for high heat.
  • Heat oil in the pot until it shimmers and then add the chicken thighs, skin-side down, and let them cook, undisturbed, until the skin is dark golden brown and most of the fat under the skin has rendered out, about 5 minutes. Don't overcrowd the chicken, you may need to work in batches.
  • Turn the thighs and cook until light golden brown on the other side, about 3 minutes.
  • Transfer the thighs to a plate and set aside.
  • Carefully pour off almost all the fat, leaving just enough to cover the bottom of the pressure cooker with a thick coat (about 1 tablespoon).
  • Add the carrots and let them cook, undisturbed, until they begin to brown, about 2 minutes.
  • Add the stock and scrape the bottom of the pan to release the browned bits.
  • Add the vinegar, honey, mustard, and thyme and stir to combine.
  • Return the chicken thighs, skin-side up to the pot.
  • Lock the lid into place and select MANUAL, or MEAT/STEW and adjust the pressure to High and the time to 10 minutes.
  • After cooking, naturally release the pressure for 5 minutes, then manually release any remaining pressure
  • Remove the chicken thighs from the pot and place them, skin-side up, on a rack set over a baking sheet.
  • Meanwhile, preheat your oven broiler to high.
  • Place the baking sheet and rack with the chicken thighs in the oven on the top or second rack (depending on the strength of your broiler).
  • Broil until browned, 3 to 5 minutes (keep an eye on them, don't let them burn!).
  • Meanwhile, select the SAUTE setting on high and let the sauce simmer for several minutes until it's somewhat thickened, about 3 minutes. .
  • To serve, ladle a spoonful of sauce onto each plate and top with a spoonful of carrots and a chicken thigh.  Serve at once. 



Calories: 325kcal
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  • Wasn’t a fan of this. For our taste preferences it was way WAY too much of a vinegary taste. I understand that some people enjoy it, so please try it for yourself but understand that it is strong (I can’t imagine how strong if you reduce the liquid). The honey and mustard weren’t really a factor due to the strong vinegar taste. This is just an opinion based on our taste preferences.

    • Hi Peggy, so sorry you didn’t enjoy the dish. We love the balsamic taste, and judging from other comments, lots of folks do, too. But, as you say, it’s a matter of taste. Hope you stick around and try other recipes and maybe give us more than a 2-star rating. Best, Kris & Wesley

  • Made this for company and everyone loved it. So tangy and flavorful. I used large thighs and they were very tender. I didn’t broil at the end ( too lazy and didn’t want to dirty another pan) and they turned out great! Thanks for the recipe.

    • Hi Peggy! Woo hoo! We are so super happy to hear you had success with the IP Honey Balsamic Chicken! Thighs are awesome! (my favorite, btw)! Thank you SO MUCH for letting us know! We truly appreciate that! Stay in touch! Best, Kris & Wesley

  • I just made this tonight (I’m eating it while I’m typing this!) and it is one of the best recipes I’ve found since getting my InstaPot earlier this year. The sauce is perfect, the chicken and carrots are tender and juicy…I will definitely make this one again!

    • Hi Tiffany!! That is so fantastic to hear!! We absolutely love this IP chicken dish, too!! We make it all the time and we are so very happy you love it, too. And thank you SO MUCH for letting us know. That means the world to us!! Stay in touch! All the best, Kris & Wesley

  • Hello, this sounds delicious!
    If I were to substitute boneless skinless chicken breasts should I adjust the cook time on my IP?
    Thank you!

    • Hi Lisa! Keep the cook time the same. The chicken will be extremely tender, and even pull apart a bit (fork tender), but will still be super delicious. Let us know how it turns out and what you think!! Best, Kris & Wesley

  • I have got to try this!! I have a regular pressure cooker, not an Instant Pot, but I’m thinking I can make it work. Thanks so much. Wesley did an incredible job with this one. Also, I’m trying to stay low carb and this one fits the bill. Love ya’ll!

    • Hi there!!! You can definitely do it in your pressure cooker! Just sauté separately in a skillet, and then add to your pressure cooker. And thanks so much, Wesley is loving the Instant Pot and is doing great, but it is so nice to hear it from you, too!! Thank you!!! Stay in touch!! All the best, Kris & Wesley

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