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Balsamic Glazed Carrots
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Balsamic Glazed Carrots

Ingredients

  • 3 cups baby carrots
  • 1 tablespoon Italian Herbs olive oil
  • 1½ tablespoons Fig balsamic vinegar
  • 1 tablespoon brown sugar

Instructions

  1. Cook baby carrots in saucepan with water until almost tender, drain
  2. While carrots are draining, mix the oil, vinegar, and sugar in the same saucepan
  3. Add the carrots back to the saucepan and saute until they are soft and tender.
  4. Enjoy!
How to make Balsamic Glaze
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How to make Balsamic Glaze

Begin with 1 cup of good quality balsamic vinegar, any flavor.

Instructions

  1. Place vinegar in a saucepan and bring to a boil. Reduce heat and keep it at a strong simmer until reduced by approximately one-third and mixture coats a spoon.
  2. Remove from heat and allow to cool (it will thicken as it cools). If it’s too thick, add a bit more vinegar, place back over heat and stir until incorporated. If not thick enough, put back on burner until it thickens a bit more.
  3. Use it on everything! My favorite things to do with it is to use it on Bruschetta, Caprese salad, salmon, chicken, sautéed mushrooms, and it’s really great on steak salad…or any salad.
Instant Pot Balsamic Chicke
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Instant Pot Chicken With Brown Sugar And Balsamic Vinegar

Serves 4
Ingredients

  • 2 tablespoons Garlic and Mushroom olive oil
  • 1 lb baby carrots
  • 1 ½ lbs baby red potatoes, cut in half
  • 8 chicken thighs or 4 chicken breasts, trimmed of fat
  • ⅔ cup good quality balsamic vinegar
  • 1 cup beef broth
  • 1 tablespoon honey
  • ⅓ cup brown sugar
  • 2 teaspoons salt, divided
  • 1 lb fresh green beans

Instructions

  1. In a large instant pot, add the olive oil on saute, once HOT add the carrots and cut potatoes. Cook for about 5 minutes stirring often. Then place the chicken around and on top of all the veggies, then the whole green beans on top of all.
  2. In a small dish, whisk together the balsamic vinegar, beef broth, honey, brown sugar, and 1 teaspoon of the salt. Drizzle sauce over the chicken and veggies, then sprinkle the remaining teaspoon of salt over the top.
  3. Cover and cook on high pressure for 12 minutes, allow natural pressure release at least 20 minutes. Enjoy!