Ingredients

The following ingredients have 4 Servings
  • 1/4 cup chicken stock ((or water))
  • 1/4 cup balsamic vinegar
  • 1/4 cup maple syrup ((or honey))
  • 1.5 lbs boneless skinless chicken thighs ((roughly 8 thighs; trim excess fat))
  • 8 slices mozzarella
  • 3 cups cherry tomatoes (halved)
  • 1/2 cup basil leaves (torn)

Instruction

  • 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!