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Place chicken breasts, balsamic vinegar, chicken stock, olive oil, italian seasoning, salt, pepper and potatoes in the liner of a 6 or 8 quart Instant Pot. Mix together to combine and make sure that the chicken is not stacked on top of each other. Close the lid and set vent to sealing.
Cook on manual high pressure for 8 minutes and once done use the quick release function. Remove chicken and potatoes and cover to keep warm and set aside.
Add onion and kale to the pot. Close the lid and set to sealing and cook on manual high pressure for 3 minutes. Use the quick release function when done.
Slice the chicken and divide on four plates along with potatoes and kale.
If desired, you can thicken up the sauce at this point: Press the saute function. Add 1 teaspoon of arrowroot to a small bowl and scoop out some of the balsamic liquid and whisk it with the arrowroot to create a slurry. Return it to the pot and let cook until it has thickened, about 1 minute. Drizzle over the chicken and potatoes and serve hot!