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In the base of a 6 quart Instant Pot, mix together the stock, balsamic vinegar and maple syrup until combined.
Add the chicken thighs and toss to coat.
Cook on high pressure for 10 minutes, with a quick pressure release (immediately release the pressure when the timer beeps).
Carefully transfer the chicken thighs to a baking sheet. Place a slice of cheese on each chicken thigh.
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.
Place chicken under the broiler for 2-3 minutes until cheese is melted.
Serve the chicken with a big scoop of the tomato/basil/balsamic sauce. Enjoy!
In a gallon sized freezer bag (or eco-friendly silicone freezer bag), combine the chicken thighs, chicken stock, balsamic vinegar and maple syrup.
Squeeze out extra air and freeze for up to 3 months.
Thaw completely before cooking as directed above.