Turn instant pot on and set to sautee on high.

Add oil to instant pot when it is scorching hot (let it fully heat up, or it will not be truly nonstick)

When potatoes are browned, remove and add to stackable insert pan.

Add chicken to instant pot and brown.

Remove chicken and add to second stackable pan insert.

Deglaze instant pot with water, making sure to scrape up any bits from browning the chicken (if there is any scorching on the bottom of the instant pot pan, it will not pressurize).

Add asparagus on top of chicken, drizzle with balsamic.

Stack inserts together.

Set instant pot to seal and cook at high pressure for 3 minutes.

Let naturally release for 10 minutes.

Portion into meal prep bowls or serve immediately.

Enjoy!