Instant Pot balsamic-glazed chicken & carrots with side salad
- 18 chicken thighs
- 1 ¼ cups olive oil
- 18 carrots
- ¾ cup chicken broth
- 1 ½ cups balsamic vinegar
- ⅓ cup honey
- 3 tbsp dijon mustard
- 1 ½ tsp dried thyme
- 12 cups mixed greens
Season chicken thighs with salt and pepper. Preheat Instant Pot on Saute; more heat. Add ⅓ cup olive oil and heat until oil shimmers. Add chicken thighs and cook, without turning, until golden browned, about 5 minutes. Flip thighs and brown other side, 3 to 4 more minutes. Transfer thighs to a plate and set aside.
While chicken cooks, peel carrots and cut into 1-inch pieces.
Discard excess fat from pot, leaving just enough to coat the bottom. Add carrots and let cook without stirring until browned, about 2 minutes. Add chicken broth and stir, scraping bottom of pot to release any browned bits.
Add 1 ½ cup balsamic, the honey, mustard and dried thyme; stir to combine. Add chicken thighs back to pot. Lock lid in place and select Manual; high pressure. Set time to 10 minutes. After cooking, naturally release pressure for 5 minutes, then quick release remaining pressure.
While chicken is cooking, preheat oven broiler on high. When chicken has cooked, Remove chicken thighs and place them skin-side up (if with skin) on a baking sheet. Set oven rack to second rung (roughly 6 inches below heat) and cook thighs under broiler until crisped on top, 3 to 5 minutes.
Remove carrots from pot and transfer to a serving dish. Set pot to Saute; more heat. Let sauce simmer until reduced to a thick glaze, about 5 minutes.
While chicken crisps, whisk together remaining ¾ cup olive oil and remaining ⅓ cup balsamic in a salad bowl; season with salt and pepper to taste. Add mixed greens and toss to coat.
Pour balsamic reduction over carrots. Enjoy with chicken thighs and side salad.