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2 People

INGREDIENTS

  • 1 chicken breasts
  • 0.33 tablespoon olive oil
  • 0.33 chopped yellow onion
  • 0.33 18oz jar of diced tomatoes
  • 0.67 minced garlic cloves
  • 0.08 cup fresh chopped basil (or 1 tablespoon dried)
  • 0.33 teaspoon dried oregano
  • 0.08 teaspoon ground black pepper
  • 0.08 teaspoon sea salt
  • 0.67 tablespoons balsamic vinegar

INSTRUCTIONS

  • Add olive oil and chicken breasts to pot and sauté for 3 minutes each side to brown
  • Remove chicken and set aside
  • Add chopped onion, garlic, basil and oregano to pot and sauté for 3 minutes, until onion is translucent
  • Add in chopped tomatoes, pepper and salt
  • Place lid on Instant Pot and be sure to turn vent to “seal”
  • Pressure cook for 12 minutes
  • Relieve pressure and remove lid
  • Stir in 2 tablespoons of balsamic vinegar
  • Serve over Zucchini Noodles or Sautéed Palmini Rice
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