Slow Cooker/Instant Pot Balsamic Cranberry Chicken (Low-Carb,Paleo,Whole30)
Author:Fit SlowCooker Queen
Prep Time:5 minutes
Cook Time:4 hours
Total Time:4 hours 5 minutes
1 – 1.5 lbs chicken
1 small onion, diced
3/4 cup fresh cranberries
2–3 tsp oil (for IP)
small spring of rosemary (optional)
1/2 cup low-sodium chicken broth (1 cup for IP)
2 tbsp balsamic vinegar
1 tsp extra-virgin olive oil
1 garlic clove, minced
1 1/2 tsp Dijon mustard
1/2 tsp salt
1/4 tsp pepper
1/4 tsp dried rosemary
Add onion to the bottom of the slow cooker. Add chicken on top.
In a small bowl, mix together sauce ingredients. Pour sauce on top of chicken.
Top with fresh cranberries.
Cook HIGH 3-4 hours, LOW 6-8.
Turn the Instant Pot saute and oil. Once hot, add the chicken and sear a few minutes on each side until browned. Remove chicken and set aside.
Add onion and cook a few minutes until soft.
In a small bowl, mix together sauce ingredients. Be sure to use 1 full cup of broth. Pour sauce into the Instant Pot, scraping off any browned bits from the bottom. Add chicken back to the IP. Top with fresh cranberries.
Close lid and seal valve. Set high pressure and cook 12 minutes.
Natural release 5 minutes then quick release remaining pressure.