Balsamic Chicken over Zucchini Noodles and Spinach

My friend sent me a list of pressure cooker recipes she has tried, so I am pretty much set for meal prep for the next month now. This balsamic chicken was the first one on the list and it turned out so delicious! The ingredient list is really simple and the prep for this one is minimal. While the chicken was cooking, I spiralized 4 zucchinis with my Veggetti (I found this for pretty cheap at my local grocery store a while back), which makes zucchini noodles extremely fast and easy. Most grocery stores these days also sell already spiralized vegetable noodles if you don't have your own spiralizer or don't feel like spiralizing your own vegetables. I wrote some notes below about the zucchini noodles and how I prepared them. Another note I made below is about thickening up the sauce some and I definitely recommend doing that if you make this. I plan to prep more zucchini noodles later in the week too because I have found that they go bad after a few days. Overall though this meal was delicious, super simple, and definitely worth making for dinner or meal prep!

Instant Pot Balsamic Chicken
Ingredients:

• 3lbs boneless, skinless chicken breast
• 1 28oz can of diced or crushed tomatoes (I used Nature's Promise Organic Crushed Tomatoes with Basil)
• 1/2 red onion, thinly sliced
• 2 cloves of garlic, minced
• 1/2 cup balsamic vinegar
• 1/2 tsp basil
• 1/2 oregano 
• 1/2 garlic powder
• Salt
• Pepper
• Zoodles (I also added a bag of baby spinach)

Directions:

1. Set Instant Pot to Saute and Saute your onions until they become soft and translucent.
2. Add in chicken and remaining ingredients, except zoodles.
3. Set to high pressure for 18 minutes. 
4. After cook time is up, use the quick release function on your pot.
5. Shred chicken and serve with sauce and zoodles!*
6. For the zoodles**: Heat up 1-2 Tbsp olive oil in a large skillet on medium heat (maybe a little lower then medium). I added some minced garlic and onions and let that saute for about 1-2 minutes. I then added my zucchini noodles to the pan and tossed frequently. I then slowly added a bag of baby spinach and tossed around until all the spinach was wilted.
7. Be careful not to overcook the zucchini noodles. They should be tender, but still firm. Depending on how many zoodles you have it can take just a few minutes, or closer to 10 minutes. 

Notes:
*I took the chicken out to shred and put my pressure cooker on saute mode to thicken up the remaining sauce. 
**The original recipe recommends not cooking the noodles, but letting it steam in the sauce. In the past I have placed my zoodles on top of the food in the slow cooker once it was done and let it steam in there, so I am sure that would work with the pressure cooker too. 

Original recipe found here