Ingredients

• ●1 boneless, skinless chicken breast
• ●1 tbsp olive oil
• ●2 cloves garlic
• ●0.5 tsp red pepper flakes
• ●14.5 oz crushed tomatoes
• ●1 tsp dried oregano
• ●0.5 tsp dried basil
• ●to taste salt
• ●to taste pepper
• ●for garnish fresh parsley
• ●for serving pasta, polenta, or rice

Instructions

1. 1Turn your Instant Pot to the sauté function and add the olive oil. Once it's hot, add the chicken and sear it for a few minutes on each side until browned.
2. 2Remove the chicken and set aside. Add the minced garlic and red pepper flakes to the pot and sauté for about 30 seconds until fragrant.
3. 3Pour in the crushed tomatoes, oregano, and basil. Season with salt and pepper.
4. 4Return the chicken to the pot, nestling it into the sauce.
5. 5Close the lid, seal the valve, and cook on high pressure for 8 minutes. If using chicken thighs, cook for 10 minutes.
6. 6Let the pressure release naturally for 5 minutes, then do a quick release.
7. 7Shred the chicken with a fork right in the pot.
8. 8Serve over your choice of pasta, polenta, or rice. Garnish with fresh parsley.