Instant Pot Peach Chicken in Honey Balsamic Sauce - The juicy Peaches, the soft and tender Chicken, and that amazing sauce... Ummm!!! Bursting with umami flavors. Served over rice this Instant Pot Peach glazed Chicken is sure to be super hit no matter when you make it or where you make it.
After Honey Balsamic Baked Chicken it's time you try Honey Balsamic Peach Chicken. Same flavors but with a "peachy twist!"
Instant Pot Peach Chicken
When you have fresh peaches in the season you simply cannot resist. I am a person who has been waiting for peaches for the longest time. From the moment I saw Peaches in the market, I knew I've got to get them.
I had so many peach recipes lined up for my blog. And, of them for which I was eagerly waiting was this Peach Chicken.
Just in time for the recipe, I got my brand new Instant Pot and I am so happy that I could make this Peach glazed chicken recipe in my instant pot for you guys.
Seriously, this instant pot is such a boon. It cooks chicken in a jiffy. In this recipe, the chicken was cut into small cubes so it took me even less time.
Peach Glazed Chicken
When I think of Peaches and Chicken together, it makes me think of a fruity flavored Chicken with a sort of tangy element (because of the peaches).
Juicy Peaches when paired with sweet and spicy Honey Balsamic Sauce and crispy fried chicken makes for a recipe that is bursting with fruity flavors and gorgeous aroma.
The addition of crushed red pepper flakes adds a lightly spicy touch to the overall taste of the dish.
Ingredients needed for this recipe
- Chicken - I have used chicken breasts cut into small chunks. You can use Chicken thigh as well.
- Flour - Flour gets a crispy outer coating on the chicken.
- Salt & Pepper - Adjust Salt and Pepper as per taste.
- Egg - Coating Chicken in beaten eggs ensures a crispy outer layer on the chicken.
- Onions - Sauteing Onions adds a base to the sauce.
- Peaches - Rather than chopping up my peaches, I have sliced them. It looks so good.
- Balsamic Vinegar - Balsamic Vinegar has an acidity that pairs really well with Peaches.
- Dijon Mustard - The sharp kick of Dijon Mustard feels absolutely amazing.
- Honey - Smooth and Sweet Honey makes the dish a super hit.
- Cornstarch Slurry - Some Cornstarch Slurry makes the Sauce thick and coats the chicken well.
- Dried Oregano - Herbs like Oregano completes this Chicken dish.
- Red Pepper Flakes - Some Crushed Red Pepper Flakes adds the required heat to the sauce.
- Chopped Parsley - Lastly some chopped Parsley adds the required freshness to our recipe.
How to Make Peach Chicken?
Step 1: Coat Chicken in breading
Cut chicken breasts into small 1-inch cubes. Coat them in Flour, Salt, and Pepper. Dip each of them in a beaten egg.
Coating Chicken in Egg and Flour ensures a golden brown crispy coating on the outside of the chicken. This Crispy coating on the outside helps the chicken soak in all the juice of the sauce.
Step 2: Saute Chicken until browned
In the inner pot of your Instant pot heat some oil under saute mode. Once the oil turns hot, add chicken pieces, and Saute in high heat until the chicken turns brown on both sides. Once done, take it out on a plate and keep it aside.
Step 3: Saute Onions and Add Peaches
In the Same pan, add chopped Onions and saute until translucent. Add sliced peaches and toss for 30-seconds.
Step 4: Add Honey, Balsamic Vinegar, Dijon Mustard
Into this add Honey, Balsamic Vinegar, Dijon Mustard. These are the three basic ingredients that I've used to make the sauce for your Peach Chicken.
Balsamic Vinegar adds a slight acidity to the sauce, while Dijon Mustard brings in a sharp kick into the sauce. Both of them are balanced with Honey.
Season the sauce with Salt and Pepper as per taste.
Step 5: Add Cornstarch Slurry
In a small bowl combine 1 tablespoon cornstarch with 2 tablespoon water. Mix well so that there are no lumps. Add it into your Sauce. Adding Cornstarch Slurry makes the sauce thick and therefore the sauce coats the chicken.
Step 6: Add Chicken and toss
Into this add Cooked Chicken and toss well to combine. At this stage when we add Chicken the chicken will soak in all the juices of the peach and will get coated in the sauce.
Step 7: Garnish with Dried Oregano & Red Pepper Flakes
At this stage, garnish with Dried Oregano and Crushed Red Pepper Flakes. If you don't like Oregano you can add dried parsley or Italian Seasoning instead.
Step 8: Deglaze with some water and Simmer
Now you might see the sauce and chicken sticking to the bottom of the pot. So, deglaze with some water and allow it to simmer for 2-minutes on low heat.
Step 9: Finally serve with fresh chopped Parsley over white rice.
Finally, Serve with Fresh Chopped parsley over a bed of plain white rice.
Can I Make this on a Skillet?
Of Course, yes. All you need is a large skillet. And then follow the recipe as is.
Your One-Pot Peach Chicken will be ready in a jiffy.
Can I use Cornstarch instead of flour to coat chicken?
Yes, Cornstarch is a great replacement for Flour when you want to coat Chicken. The idea is to coat chicken completely so that it gets browned evenly. Both Cornstarch and Flour work the same.
Should I use Fresh Peaches or Canned Peaches?
This recipe is compatible with both Fresh Peaches as well as Canned Peaches. In this recipe, no matter what you use, it is going to taste delicious. you can trust me on this!
Although when you are using Canned Peaches keep these things in mind:
- You need to keep the canned peach out in the open for a few hours before using it. If it is refrigerated then it will be too cold and you won't be able to cut them into thin slices.
- Make sure you add a teaspoon of the reserved Sugar Syrup from the can while cooking your chicken. It is so delicious... For a person who loves everything sweet, this syrup is absolutely amazing.
Do I need to Peel my Peaches before using them?
This totally depends on you. If you want to keep their skin on you can. It won't make much of a difference.
But, I like to peel off the skin and then use it for my recipe. When you remove the skin the peach gets sort of mushy and mixes in with the chicken and I like that.
- Make Sure you coat chicken evenly before browning them.
- Dust off excess flour before adding chicken chunks into the pot.
- Do not Overcook Peaches- After your onions have turned translucent make sure you do not overcook your peaches.
- Keep a close eye, do not let it stick to the bottom of the pan.
- De-glaze the pan with some water and let it simmer for additional 2-minutes on low heat before serving.
What Do I Serve this with?
You can serve your Honey Balsamic Peach Chicken with the following:
- Plain White rice - Smooth plain white rice will help you feel the flavors of this Peach Glazed chicken.
- Jeera Rice - Jeera rice or Indian Cumin Rice with ghee will work magically well with this Chicken recipe.
- Fried Rice - Homemade fried rice (without egg) works so well with this chicken.
- Cauliflower Rice (for a healthier alternative)
Other Recipes you might like:
- Balsamic Marinated Chicken Breasts Recipe (Grill or Bake)
- Honey Mustard Chicken Breast
- Mango Chicken with Sesame in Teriyaki Sauce
- Chipotle Grilled Chicken Pineapple Tacos
If you are making this recipe, then please leave a rating below. Also, take a snap and share it on Instagram with #recipemagik. Tag me @recipemagik so that I can see how it turned out.
Instant Pot Peach Chicken Recipe in Honey Balsamic Sauce
- 2 tablespoons canola oil
- 1½ Pound Chicken Breast (cut into small 1-inch cubes) Can replace with 1.5 lb boneles skinless Chicken thighs
- 2 medium Onion finely chopped
- 3 medium ripe peaches pitted and thinly sliced (or 6 peach halves from a can of peaches)
- ⅓ Cup Honey
- 2 tablespoons Balsamic Vinegar
- 2 teaspoons Dijon Mustard
- ½ teaspoon Salt
- ¼ teaspoon Ground black pepper
- ½ teaspoon Dried Oregano
- ½ teaspoon Red Pepper Flakes crushed
- Fresh Chopped Parsley OPTIONAL for garnish
- In a bowl coat Chicken with Salt, Pepper and Flour. Dip them in beaten eggs.
- Heat Canola Oil in the Instant Pot over saute mode. As the oil shimmers, add the Chicken pieces and saute until golden brown on both sides. Once the chicken browns, remove them from the pot.
- Now, add the chopped Red Onions and chopped Peaches in the same pot. Saute until the Onions turn translucent and the Peaches reduces.
- Now, pour in some honey, balsamic vinegar, Dijon Mustard, Salt & Pepper. Make a Cornstarch slurry by combining Cornstarch with Water and pour this into the sauce. Toss until combined.
- Add the Chicken back into the pot. Toss until combined.
- Add some dried Oregano and red pepper flakes. Deglaze the pan with some water. Toss until combined. Allow to simmer for 2 minutes so that the sauce thickens. Finally, garnish with chopped Cilantro and serve hot with rice.
- Do not stir too much after you've added the Peach. You do not want the Peaches to turn too mushy.
- Make sure that you coat the Chicken completely so that they get browned evenly.
- Deglaze the Pan with water to get all the amazing flavors that might get stuck at the bottom of the pan.