INGREDIENTS
- 1 tbsp olive oil
- 1/2 large onion sliced
- 4 cloves of garlic minced
- 1/2 cup chicken broth
- 1 lb boneless, skinless chicken breast
- 3 1/2 cups cherry or grape tomatoes halved
- 3 tbsp balsamic vinegar
- 1 tsp crushed red pepper optional
- 2 tsp kosher salt
- 1/2 tsp pepper
- 6 oz fresh mozzarella “pearls” or other fresh mozzarella cut to 1/2 inch dice
- 2 tbsp fresh basil cut into ribbons
INSTRUCTIONS
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Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
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When oil gets hot, add onion to the pot and saute until lightly browned, about 7 minutes. Add garlic and cook for 1-2 minutes more.
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Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
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Add chicken in an even layer. Add tomatoes in an even layer. Drizzle with balsamic vinegar and crushed red pepper (optional). Sprinkle with kosher salt and pepper.
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Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
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Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 12 minutes.
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When the time is up, quick-release the pressure. Sprinkle the mozzarella cheese and basil over the chicken, then cover 4-5 minutes until cheese melts.
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Serve over zoodles, quinoa, brown rice or polenta.
RECIPE NOTES
*The MANUAL and PRESSURE COOK buttons are interchangeable.
Source:- Cosorithis