PREP TIME: 15 mins | COOK TIME: 4 mins | INACTIVE TIME: 20 mins | TOTAL TIME: 39 mins | SERVINGS: 8
The perfect one-pan meal with pasta and chicken cooked together in an Instant Pot with delightful marinated tomatoes and Parmesan cheese. Easy, quick, and perfect for busy weeknights and the whole family!
INGREDIENTS
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BRUSCHETTA TOPPING:
1 pound Roma tomatoes, diced (5-6 Roma tomatoes)
1/2 c. red onion, small dice
1/2 c. fresh basil, thinly sliced
1/4 c. olive oil
3 cloves garlic, minced
1 tbsp freshly squeezed lemon juice
1/2 tsp kosher salt
1/4 tsp ground black pepper
red pepper flakes, to taste (optional: I used 1/8 tsp )
PASTA:
1.5 pounds boneless, skinless chicken breast, 1-inch diced (can also use diced chicken thighs)
1 tsp Italian seasoning
1/2 tsp kosher salt
1/4 tsp ground black pepper
3 1/2 c. chicken broth
1 lb uncooked bowtie pasta
3/4 c. freshly grated parmesan cheese (plus more for serving)
How to make Instant Pot Bruschetta Chicken Pasta
Step 1: Combine the diced tomatoes, red onion, basil, olive oil, garlic, lemon juice, kosher salt, black pepper, and red pepper flakes in a medium bowl to make the bruschetta topping. Cover the bowl and let the mixture sit at room temperature.
Step 2: In an Instant Pot insert, place the diced chicken in an even layer. Evenly sprinkle the chicken with Italian seasoning, kosher salt, and black pepper. Pour the chicken broth over the diced chicken, then top with bowtie pasta. Cover the pot, set the vent to sealing, and pressure cook the chicken for about 4 minutes on Manual High Pressure.
Step 3: When done, “controlled quick release” the pressure, then stir the chicken and pasta. If the remaining liquid is a bit too much, set the pot to Saute and simmer for a few minutes.
Step 4: Turn the saute function off, then add the cheese and tomatoes to the pot. Then, add in the Parmesan cheese and bruschetta topping. Mix well until everything is evenly distributed. Partly cover the pot to allow to warm the cheese and tomatoes. This will take about 3 to 5 minutes.
Step 5: If desired, garnish with extra Parmesan and fresh basil. Serve and enjoy! For leftovers, place them in a sealed container and store them in the fridge for up to 4 days.
NOTES:
The inactive time is the timing for the IP to reach pressure and release pressure.
Controlled quick release is letting pressure out a little at a time.
NUTRITION FACTS:
Calories: 439kcal | Carbohydrates: 48g | Protein: 32g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 63mg | Sodium: 566mg | Potassium: 687mg | Fiber: 3g | Sugar: 4g | Vitamin A: 658IU | Vitamin C: 11mg | Calcium: 140mg | Iron: 2mg
Ingredients
- BRUSCHETTA TOPPING:
- 1 pound Roma tomatoes, diced (5-6 Roma tomatoes)
- 1/2 c. red onion, small dice
- 1/2 c. fresh basil, thinly sliced
- 1/4 c. olive oil
- 3 cloves garlic, minced
- 1 tbsp freshly squeezed lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- red pepper flakes, to taste (optional: I used 1/8 tsp )
- PASTA:
- 1.5 pounds boneless, skinless chicken breast, 1-inch diced (can also use diced chicken thighs)
- 1 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 3 1/2 c. chicken broth
- 1 lb uncooked bowtie pasta
- 3/4 c. freshly grated parmesan cheese (plus more for serving)
Instructions
Step 1: Combine the diced tomatoes, red onion, basil, olive oil, garlic, lemon juice, kosher salt, black pepper, and red pepper flakes in a medium bowl to make the bruschetta topping. Cover the bowl and let the mixture sit at room temperature.
Step 2: In an Instant Pot insert, place the diced chicken in an even layer. Evenly sprinkle the chicken with Italian seasoning, kosher salt, and black pepper. Pour the chicken broth over the diced chicken, then top with bowtie pasta. Cover the pot, set the vent to sealing, and pressure cook the chicken for about 4 minutes on Manual High Pressure.
Step 3: When done, "controlled quick release" the pressure, then stir the chicken and pasta. If the remaining liquid is a bit too much, set the pot to Saute and simmer for a few minutes.
Step 4: Turn the saute function off, then add the cheese and tomatoes to the pot. Then, add in the Parmesan cheese and bruschetta topping. Mix well until everything is evenly distributed. Partly cover the pot to allow to warm the cheese and tomatoes. This will take about 3 to 5 minutes.
Step 5: If desired, garnish with extra Parmesan and fresh basil. Serve and enjoy! For leftovers, place them in a sealed container and store them in the fridge for up to 4 days.
Notes
The inactive time is the timing for the IP to reach pressure and release pressure. Controlled quick release is letting pressure out a little at a time.
