Instructions

• First you gotta brown the chicken. Heat your olive oil right on the pressure cooker’s sauté setting, then toss in the minced garlic until fragrant. It smells sooo good already.
• Season the chicken breasts well with salt, pepper, oregano, and basil, then sear them both sides until golden. Browning really amps up the flavor before pressure cooking.
• After that, you take the chicken out and set it aside. In the same pot, toss in those halved tomatoes and sliced red onion to sauté just a few minutes until they soften up.
• Pour in the balsamic vinegar and sprinkle the brown sugar right in. Stir it all up and let it simmer for a minute to blend those tangy sweet notes.
• Now nestle the chicken right back into the pot on top of that tomato mixture. Close the lid, set the sealing ring good, and get ready to seal the deal.
• Pressure cook on high for 8 minutes. Once it’s done, let the pressure do a natural release for 5 minutes to keep it juicy, then do a quick release for the rest.
• Open the lid carefully, sprinkle on your shredded mozzarella cheese over each breast, then close the lid without sealing. Use the sauté or keep warm setting just long enough to melt the cheese, like 3-4 minutes tops.
• Finally, sprinkle fresh parsley or basil on top before serving warm. This balsamic chicken’s ready to impress without any extra fuss.