Lemon Balsamic Chicken

Lemon Balsamic Chicken

Ingredients

• 8 boneless skinless chicken thighs ((about 2 lbs))
• 3 tbsp butter ((about 2 lbs))
• 1 cup onions ((about 2 lbs))
• 1 cup red cabbage ((about 2 lbs))
• 2 tbsp lemon rind ((about 2 lbs))
• 2 bay leaves
• 2 tsp Himal ((about 2 lbs))
• 1 tsp herbs ((about 2 lbs))
• 1 tsp black pepper ((about 2 lbs))
• 1 1/2 tbsp balsamic vinegar
• 5 tbsp olive oil

Instructions

1. Heat your electric pressure cooker on sauté mode.
2. Add in 2 tbsp.
3. of butter.
4. While it melts, peel and slice your onion.
5. Go ahead and prep your lemon rind and your cabbage, too! Add the onion, cabbage and lemon to the pressure.
6. Sauté, stirring often until tender.
7. Add in the chicken thighs, seasonings and bay leaves.
8. Stir well and cook, browning the chicken for a 2-3 minutes.
9. Pour in the vinegar.
10. Cancel the sauté function.
11. Close the lid, select pressure cook.
12. Set it to poultry or high for 20 minutes.
13. Once it has finished, let the pressure releases naturally.
14. Open the lid, stir the chicken to shred.
15. Mix in the last tablespoon of butter.
16. Spoon this delicious saucy chicken all over your zoodles, drizzle with olive oil or avocado oil! Enjoy!