Step 1

Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.

Step 2

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.

Step 3

Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.

Step 4

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.

Step 5

Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.

Step 6

Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 12 minutes.

Step 7

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.

Step 8

Serve over zoodles, quinoa, brown rice or polenta.