My Weight Loss Journey – Week 48

Balsamic Chicken

It’s creeping closer and closer to one year since I started this journey, and I keep creeping closer and closer to my next big milestone of losing 100 pounds. I’m not far from my short term goal of hitting 95 pounds down. I’ve found that small goals are important to keep me motivated so I set a lot of small goals in 5 pound increments. This week I made it another half pound closer. For those keeping track, I’m now down 91.3 pounds from my starting weight of 286, and I have 44.7 pounds to go to my goal weight.

Before I forget, if you want to check out a fellow Weight Watcher’s journey, check out a brand new blog, Watching and Weighing. I met Michel on a Weight Watcher’s Facebook group, I believe he is near the beginning of his journey and I’m excited to see his successes!

This week I will share with you a quick recipe I threw into my Instant Pot last night (or tonight as I’m writing this on Monday night). I was feeling like chicken again and did a quick search for balsamic chicken since I haven’t used my balsamic vinegar in a while. I found this recipe for Baked Balsamic Chicken and I decided to adapt it to the Instant Pot, as well as make the serving size smaller. Here is my Instant Pot version.

Instant Pot Balsamic Chicken for Two
2 boneless, skinless chicken breasts
1 tablespoon balsamic vinegar
1 tablespoon honey
1 teaspoon low sodium soy sauce
1 tablespoon brown sugar
1 clove garlic, minced (although I forgot it in this recipe)
1/2 cup chicken broth
cornstarch to thicken the sauce

Add the chicken to the pressure cooker. Pour in the chicken broth. In a small dish, combine all the other ingredients (except the cornstarch) and mix well. Spoon over the chicken breasts. Seal the pressure cooker, and cook on high pressure.

Now this is where it gets tricky, my chicken was still frozen, so I cooked it for 15 minutes. If yours is thawed you may want to reduce the cooking time. It’s probably better to start lower, and then if you have to cook it a little longer so be it, rather than over cooking.

Once it is cooked, allow the pressure to release naturally. Remove the chicken to a plate, and cover to keep warm. Turn the Instant Pot to sauté and bring the liquid to a boil for a few minutes to reduce it a bit. Then mix a about a tablespoon of cornstarch with a tiny bit of water to make a slurry, and stir it into the liquid to thicken it.

Serve with rice and veggies of your choice.Balsamic Chicken

And there you have it another update, and another delicious recipe! Have you tried any new recipes lately? If you have an electric pressure cooker, do you have a favourite meal that you like to cook in it? I’m new to pressure cooking, so I’m still experimenting and would love to try some new recipes.

Published by Kate

I love my fur baby, books, tea, and crafts.

15 thoughts on “My Weight Loss Journey – Week 48

  1. Congratulations for another loss, and for getting one step closer to achieving your short-term and long-term goals.

    15 minutes from frozen to done? I’m seriously thinking about getting one of those things.

    Liked by 1 person

    1. Thanks! Ok, so it takes a little longer than 15 minute…it has to come to pressure first, which can take up to about 10 minutes (longer if you’r cooking a pot of soup or something) and then for meat you usually let at least some of the pressure release naturally so that the meat doesn’t dry out. The 15 minutes is how long it cooked once it reached pressure. You do have to factor those into the times. I still think it’s worth it, and once you set it to cook, you don’t have to hover over it, you just have to wait until it’s done.


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