Instant Pot Bruschetta Chicken Pasta

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I stole this recipe for Instant Pot Bruschetta Chicken Pasta from littlesunnykitchen.com. This instant pot recipe is perfect for a weeknight meal. A bruschetta topping is made first with tomatoes, red onion, garlic, basil, lemon juice, salt and pepper. Then chicken, Italian seasoning, salt, pepper, olive oil and canned tomatoes are added to a pressure cooker. Next uncooked pasta is placed on top and water is poured into the pot. After cooking, everything is stirred together before adding Parmesan cheese and the bruschetta topping. This recipe is a great way to use canned tomatoes.

The ingredients for this recipe are: 2 large chicken breasts, ½ tsp Italian seasoning, 1 tsp salt, ½ tsp ground black pepper, 2 tbsp olive oil, 15 oz diced tomatoes, 2 cups water, 12 oz penne pasta, ½ cup grated Parmesan cheese, 4 plum tomatoes, 1 red onion, 3 garlic cloves, ½ cup chopped fresh basil, 1 tbsp lemon juice, ½ tsp salt and ¼ tsp ground black pepper

In a bowl combine fresh tomatoes, red onion, garlic, basil, lemon juice, salt and pepper. Stir and set aside.

Then to the Instant Pot add the chopped chicken.

Next add Italian seasoning, salt, pepper, olive oil and diced tomatoes. Stir to combine.

Add the pasta so it’s on top of the chicken. Then add the water or chicken stock (should cover pasta or almost cover).

Secure lid, select the pressure cooker/manual and cook for 3 minutes and high pressure. Quick release steam and remove lid. Stir everything together. Then add the Parmesan cheese and topping, stir well, cover and let sit for 5 minutes.

Garnish with additional basil & Parmesan cheese.

If you liked this recipe for Instant Pot Bruschetta Chicken Pasta then you can try Instant Pot Tuscan Chicken Pasta, Easy Caprese Pasta Bake, Aunt Phil’s Unstuffed Shells, Instant Pot Italian Chicken Orzo or Balsamic Baked Chicken with Mozzarella.

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Instant Pot Bruschetta Chicken Pasta

This instant pot recipe is perfect for a weeknight meal. A bruschetta topping is made first with tomatoes, red onion, garlic, basil, lemon juice, salt and pepper. Then chicken, Italian seasoning, salt, pepper, olive oil and canned tomatoes are added to a pressure cooker. Next uncooked pasta is placed on top and water is poured into the pot. After cooking, everything is stirred together before adding Parmesan cheese and the bruschetta topping.
Course Entree
Prep Time 10 minutes
Cook Time 12 minutes
Servings 8 people

Ingredients

  • 2 large chicken breasts cut into 1 inch pieces
  • ½ tsp Italian seasoning
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 2 tbsp olive oil
  • 15 oz diced tomatoes undrained
  • 2 cups water – sub chicken stock
  • 12 oz penne pasta
  • ½ cup grated Parmesan cheese

Topping

  • 4 plum tomatoes diced
  • 1 red onion diced
  • 3 garlic cloves minced
  • ½ cup chopped fresh basil
  • 1 tbsp lemon juice
  • ½ tsp salt
  • ¼ tsp ground black pepper

Instructions

  1. Make the topping: in a bowl combine fresh tomatoes, red onion, garlic, basil, lemon juice, salt and pepper. Stir and set aside.
  2. To the Instant Pot add the chicken, Italian seasoning, salt, pepper, olive oil and diced tomatoes. Stir to combine.
  3. Add the pasta so it’s on top of the chicken. Then add the water (should cover pasta or almost cover).
  4. Secure lid, select the pressure cooker/manual and cook for 3 minutes and high pressure. It will take 10 minutes to come to pressure. Quick release steam and remove lid.
  5. Stir everything together. Add the Parmesan cheese and topping, stir well, cover and let sit for 5 minutes. Garnish with additional basil & Parmesan cheese.

Recipe Notes

(For a creamier pasta add ½ cup heavy cream or sour cream)