Step 1

In the base of a 6 quart Instant Pot, mix together the stock, balsamic vinegar and maple syrup until combined.

Step 2

Add the chicken thighs and toss to coat.

Step 3

Cook on high pressure for 10 minutes, with a quick pressure release (immediately release the pressure when the timer beeps).

Step 4

Carefully transfer the chicken thighs to a baking sheet. Place a slice of cheese on each chicken thigh.

Step 5

Select 'sautee' (you may need to cancel the keep warm setting first), then simmer the sauce for 4-5 minutes, until it starts to thicken. Stir in the tomatoes and simmer another 1-2 minutes until they are softened slightly. Stir in the basil.

Step 6

Place chicken under the broiler for 2-3 minutes until cheese is melted.

Step 7

Serve the chicken with a big scoop of the tomato/basil/balsamic sauce. Enjoy!

Step 8

In a gallon sized freezer bag (or eco-friendly silicone freezer bag), combine the chicken thighs, chicken stock, balsamic vinegar and maple syrup.

Step 9

Squeeze out extra air and freeze for up to 3 months.

Step 10

Thaw completely before cooking as directed above.