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 Time10minutes
Cook Time12minutes
Servings8people
Ingredients
2large chicken breastscut into 1 inch pieces
½tspItalian seasoning
1tspsalt
½tspground black pepper
2tbspolive oil
15ozdiced tomatoesundrained
2cupswater – sub chicken stock
12ozpenne pasta
½cupgrated Parmesan cheese
Topping
4plum tomatoesdiced
1red oniondiced
3garlic clovesminced
½cupchopped fresh basil
1tbsplemon juice
½tspsalt
¼tspground black pepper
Instructions
Make the topping: in a bowl combine fresh tomatoes, red onion, garlic, basil, lemon juice, salt and pepper. Stir and set aside.
To the Instant Pot add the chicken, 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 (should cover pasta or almost cover).
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.
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)