Prep Time: 15 mins | Cook Time: 4 mins | Inactive Time: 20 mins | Total Time: 39 mins | Yield: 8 Servings
I will never get tired of recommending this spectacular dish to my friends, and that includes you! Just follow these simple steps for they will guide you to perfection! Have a wonderful day, friends. Enjoy!
INGREDIENTS :
FOR THE BRUSCHETTA TOPPING
- 1/4 c olive oil
- 3 cloves garlic, minced
- 1/2 c fresh basil, thinly sliced
- 1 pound Roma tomatoes, diced (5-6 Roma tomatoes)
- red pepper flakes, to taste (optional; I used 1/8 tsp)
- 1/2 c red onion, small dice
- 1 tbsp freshly squeezed lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
FOR THE PASTA
- 1-pound uncooked bowtie pasta
- 3 1/2 c chicken broth
- 3/4 c freshly grated parmesan cheese (plus more for serving)
- 1.5-pound 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
DIRECTIONS :
- Add the red onion, tomato slices, basil, lemon juice, garlic, kosher salt, pepper, olive oil, and red pepper flakes into a mixing bowl. Stir until well blended.
- Cover the mixture and let it rest at room temperature.
- Arrange the chicken pieces into the Instant Pot, then sprinkle salt, pepper, and Italian seasoning on top.
- Add the pasta and chicken broth.
- Seal the pot, then press the “Manual Hight Pressure” and cook for about 15 minutes.
- Do a quick release of pressure, then stir everything until well blended.
- Add the tomatoes and cheese, then stir until well blended.
- Scatter the bruschetta topping and Parmesan cheese over.
- Cover the pot and cook everything for another 3 minutes.
- Sprinkle freshly chopped basil and more Parmesan cheese on top to garnish.
- Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to days.
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
INSTANT POT BRUSCHETTA CHICKEN PASTA
Ingredients
- FOR THE BRUSCHETTA TOPPING
- 1/4 c olive oil
- 3 cloves garlic, minced
- 1/2 c fresh basil, thinly sliced
- 1 pound Roma tomatoes, diced (5-6 Roma tomatoes)
- red pepper flakes, to taste (optional; I used 1/8 tsp)
- 1/2 c red onion, small dice
- 1 tbsp freshly squeezed lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- FOR THE PASTA
- 1-pound uncooked bowtie pasta
- 3 1/2 c chicken broth
- 3/4 c freshly grated parmesan cheese (plus more for serving)
- 1.5-pound 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
Instructions
- Add the red onion, tomato slices, basil, lemon juice, garlic, kosher salt, pepper, olive oil, and red pepper flakes into a mixing bowl. Stir until well blended.
- Cover the mixture and let it rest at room temperature.
- Arrange the chicken pieces into the Instant Pot, then sprinkle salt, pepper, and Italian seasoning on top.
- Add the pasta and chicken broth.
- Seal the pot, then press the “Manual Hight Pressure” and cook for about 15 minutes.
- Do a quick release of pressure, then stir everything until well blended.
- Add the tomatoes and cheese, then stir until well blended.
- Scatter the bruschetta topping and Parmesan cheese over.
- Cover the pot and cook everything for another 3 minutes.
- Sprinkle freshly chopped basil and more Parmesan cheese on top to garnish.
- Serve and enjoy!