1 package of your favorite noodles (I used edamame noodles, but I think chickpea pasta would be way better!!)
fresh basil for garnish
First, turn the instant pot to sauté.
While it’s heating up, generously sprinkle the chicken with salt and pepper.
Once hot, pour a tablespoon of avocado oil into the pot.
Sauté each side of the chicken for about 2 minutes and then remove it from the pot and put it back on the plate.
Add the onion and garlic to the pot, and sauté for about 3 minutes.
Change the setting to pressure cook and set it for 8 minutes.
Add the chicken back into the pot along with the red wine vinegar, smoked paprika, salt, thyme, tomato paste, broth, and tomatoes to the pot and close the lid.
Once the 8 minute countdown is done, release the valve.
While the chicken is cooking, I cooked my noodles. I used edamame noodles, but in retrospect, I prefer chickpea pasta. So, use whatever noodles you like!
When the noodles are done cooking, drain them and toss them with some avocado oil. This prevents the noodles from clumping up and sticking together so when you keep them in the meal prep containers, they’ll still be perfectly twirl-able.