Balsamic Chicken with Potatoes and Carrots

Name: Balsamic Chicken with Potatoes and Carrots
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs bone-in, skin-on chicken thighs; 1.5 tsp garlic powder, divided; 1.5 tsp paprika, divided; 1.5 tbsp Italian seasoning, divided; salt, to taste; black pepper, to taste; 1 lb baby potatoes; 2 large carrots; 4 tbsp olive oil, divided; 1 tbsp butter; 1/4 cup balsamic vinegar; 2 cloves garlic, minced; 1 tbsp fresh parsley, chopped for garnish

This one-pot balsamic chicken combines crispy-skinned bone-in thighs with roasted potatoes and carrots in a savory-sweet balsamic glaze, made in a pressure cooker for a quick weeknight meal.

🌍American 🏷️Balsamic chicken 🏷️Chicken thighs 🏷️Pressure cooker 🏷️One-pot meal Potatoes

🏷️

🏷️Carrots

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TikTok

Total

35 min

Servings

4

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

2 lbs bone-in, skin-on chicken thighs
1.5 tsp garlic powder, divided
1.5 tsp paprika, divided
1.5 tbsp Italian seasoning, divided
salt, to taste
black pepper, to taste
1 lb baby potatoes
2 large carrots
4 tbsp olive oil, divided
1 tbsp butter
1/4 cup balsamic vinegar
2 cloves garlic, minced
1 tbsp fresh parsley, chopped for garnishoptional

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Instructions

1
Liberally season chicken thighs on both sides with approximately 1 tsp garlic powder, 1 tsp paprika, 1 tbsp Italian seasoning, salt, and pepper.
2
Halve the baby potatoes and chop the carrots into bite-sized pieces. Place them in a large mixing bowl.
3
Toss the potatoes and carrots with 2 tbsp olive oil and the remaining seasonings (1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tbsp Italian seasoning, salt, and pepper).
4
Add the remaining 2 tbsp of olive oil to the pressure cooker pot and set to 'Sauté' or 'Brown' mode.
5
Once hot, sear the chicken thighs, skin-side down first, until the skin is golden brown and crispy. Remove the chicken from the pot and set aside.
6
In the same pot with the chicken drippings, add the butter, balsamic vinegar, and minced garlic. Sauté for about 1 minute until fragrant.
7
Add the seasoned potatoes and carrots to the pot, then place the seared chicken thighs on top of the vegetables.
8
Secure the lid, set the valve to sealing, and pressure cook on high for 6 minutes.
9
Once the cooking time is complete, perform a quick release of the pressure. Serve the chicken and vegetables, spooning the sauce from the pot over the top. Garnish with fresh parsley if desired.

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Tips & Notes

Pro tips

Sear chicken skin-side down first to render fat and build a golden crust that resists softening under pressure.
Cut potatoes and carrots to uniform size (roughly 1-inch pieces) so they cook evenly with the chicken.
Use a natural pressure release for 5 minutes, then quick-release, to keep chicken skin from becoming soggy.
Don't skip the butter at the end—it enriches the glaze and balances the balsamic's acidity.

Substitutions

Balsamic vinegar → red wine vinegar (use same amount; glaze will be less sweet)
Baby potatoes → Yukon gold potatoes, halved, or small red potatoes (same cooking time)
Italian seasoning → dried oregano, basil, and thyme mixed (1.5 tsp total)

Storage & make-ahead

Cool completely and store in an airtight container for up to 3 days. Reheat gently in a skillet over medium-low heat or microwave until warmed through.

Equipment

pressure cooker

Common Questions

Can I use boneless chicken breasts instead of thighs?

Yes, but thighs stay moister and develop crispier skin. Boneless breasts will cook faster—reduce pressure cooking time by 3–5 minutes and check for doneness at 165°F.

How do I get crispy skin in a pressure cooker?

Sear the chicken in olive oil before pressurizing, skin-side down, until golden. This creates texture that won't fully soften during steaming.

Can I make this without a pressure cooker?

Yes. Sear chicken and vegetables in a Dutch oven, add balsamic glaze and broth, cover, and braise in a 375°F oven for 30–35 minutes until chicken reaches 165°F.

What ratio of balsamic vinegar to other liquids should I use?

The recipe balances balsamic with olive oil and butter for a savory-sweet glaze. Follow the recipe amounts; too much vinegar will overpower the dish.

Can I prep this ahead?

Marinate seasoned chicken and chopped vegetables in the refrigerator for up to 4 hours. Sear and pressure cook as written. Store leftovers in an airtight container for up to 3 days; reheat gently on the stovetop.