Directions

1. In a bowl, whisk together balsamic vinegar, oil, honey, mustard, garlic, and red pepper flakes, set vinaigrette aside.
2. Add chicken, asparagus, tomatoes, stock, and vinaigrette to pressure cooker.
3. Close and lock lid. Set pressure cooker to "poultry", adjust time to 6 minutes, and press "start/stop".
4. When done, quick release and make sure all pressure is released before opening lid.
5. Carefully open lid and adjust seasoning, if needed. Serve.