Baked Balsamic Chicken Breast Recipe
This easy pressure-cooked chicken breast is infused with balsamic, garlic, oregano, and soy sauce for deep flavor, quick cook time, and juicy results every time.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts about 6 oz each
- ¼ cup olive oil
- 2 tablespoons soy sauce
- ½ cup balsamic vinegar
- 2 cloves garlic minced
- 2 teaspoons dried oregano
- ¼ teaspoon black pepper
- ¼ teaspoon salt or more to taste
Instructions
Instructions
- Whisk together olive oil, soy sauce, balsamic vinegar, garlic, oregano, black pepper, and salt in a bowl.
- Add chicken to dish or cooker and pour over marinade. Turn chicken to coat evenly.
- Let chicken marinate at least 15 minutes or up to 2 hours in fridge.
- Place in pressure cooker with about 1 cup water or broth. Lock lid and ensure float valve is up.
- Cook at high pressure for 10 minutes.
- Allow natural release for 5–7 minutes, then check internal temperature reaches 165°F.
- Let chicken rest a few minutes before slicing and serving.
Notes
Store leftovers in airtight container for up to 4 days in refrigerator or up to 3 months in the freezer.