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Easy Chicken Thighs (Shredded) with a Balsamic Reduction


  • 4-6 lb boneless/skinless chicken thighs
  • 8 oz. Balsamic Vinaigrette dressing
  • 2 Tbsp grass-fed butter or coconut oil
  • 3 Tbsp Cassava Flour


  • Add 2 Tbsp of grass fed butter or coconut oil to the Instant Pot and melt it on saute.
  • Saute both sides of the chicken thighs in the Instant Pot, then turn it off when all thighs are finished.
  • Add the balsamic vinaigrette to the pot, then add the chicken back in. 
  • Place the lid on, turn the valve to seal, and turn on High Pressure for 10 minutes.
  • Let the Instant Pot manually release the pressure. (This will take about 45 minutes)
  • Once it has released, take off the lid, remove the thighs, and turn the pot back to Saute High, keeping the lid off.
  • Let the sauce in the pot reduce by half and then turn the Instant Pot off.
  • Add 3 Tbsp of Cassava Flour to thicken into a gravy-like sauce. 
  • Shred the thighs and add them back in to the sauce, mixing it all together.
  • Serve with roasted sweet potatoes or your side of choice and enjoy!