Secure lid and flip the vent to "sealing". Press manual>high>5 minutes.
When the pot has finished cooking, allow a natural release for 15 minutes and then do a quick release to remove any remaining pressure.
Remove the chicken and serve over zoodles. Top with the remaining tomato sauce and garnish with fresh basil.
Slow cooker Instructions
Combine all ingredients in a slow cooker, reserving about 1/2 cup of the tomato sauce. Cook on low for 6 hours or high for 4 hours.
Top with remaining tomato sauce and fresh basil.
Oven Instructions
Preheat oven to 450 degrees.
Heat an oven-proof skillet on the stove over medium heat. Add 2 tbsp olive oil and place 4-5 chicken tenders in the bowl and allow to sear for 30 seconds.
Flip and sear for another 30 seconds. Transfer to plate and repeat with the remaining chicken. Lightly season with salt and pepper.
Add chicken broth to deglaze the pan. Add chicken back to the pan and cover with the tomato sauce (reserving 1/2 cup of the tomato sauce).
Bake for 15 minutes or until a meat thermometer shows 160 degrees in the thickest part of the chicken. Loosely tent with foil and let rest for 5 minutes.
Top with remaining tomato sauce and fresh basil.
Notes
Need to make more or less of the recipe? Click and slide the "servings" number on the recipe card and the ingredients will adjust as needed. Easy peasy lemon squeezy.To make this an even easier weeknight meal, cut the chicken and make the tomato sauce ahead of time (like during your weekly meal prep).Once you remove the chicken from the Instant Pot you can top with shredded mozzarella or bread crumbs if desired. Place on a baking sheet and pop it under the broiler for 1-3 minutes or until the cheese is bubbling. Watch it closely or it will burn!