Rinse the meat under cold running water and pat dry with some kitchen paper.

Place on a cutting board and chop into bite-sized pieces and transfer to a deep bowl.

Pour in the balsamic vinegar and refrigerate for 20 minutes.

Meanwhile, plug in the instant pot and press the ‘’Sauté’’ button. Melt the butter in the inner pot and add garlic. Briefly cook – for one minute and then add cherry tomatoes and basil. Give it a good stir and cook until tomatoes completely soften.

Remove from the pot and transfer to a food processor. Process until smooth.

Set aside.

Remove the chicken from the refrigerator and place in the pot.

Pour in the stock and seal the lid.

Set the steam release handle and press the ‘Manual’’ button.

Set the timer for 10 minutes on high pressure.

When done, release the pressure naturally and open the lid.

Stir in the tomato mixture and season with salt.

Optionally, add some pepper before serving. Per Serving(Calories 456 | Total Fats: 23.8g | Net Carbs: 4.8g | Protein: 50.1g |Fiber: 1.2g)