Instant Pot Bruschetta Chicken Pasta


Number Of Servings: 6

3 T of The Olive Bin's Tuscan Herb Olive Oil
2 medium-sized boneless, skinless chicken breasts, cut into 1-inch pieces
4 cloves garlic, minced
4 C water
1 lb rotini pasta
1 (280ml) jar roasted cherry tomatoes (or 1.5 C canned diced tomatoes)
1 C parmesan cheese, grated
5 plum tomatoes, diced
1 small red onion, diced
1/2 C fresh basil, chopped
1/2 tsp salt
1/2 tsp pepper


  1. Add 1 T olive oil, chicken, 2 cloves garlic, water, and rotini pasta to Instant Pot in that order. Cook on high pressure for 3 minutes, then do a quick pressure release. Instant Pot will take about 10-15 minutes to preheat then cook the 3 minutes. 
  2. Meanwhile, create bruschetta mixture. Chop up the jarred cherry tomatoes. Combine jarred cherry tomatoes, plum tomatoes, red onion, 2 T olive oil, 2 cloves garlic, basil, salt, and pepper. 
  3. Open lid to Instant Pot when safe to do so and pressure has been release. Stir in bruschetta and parmesan cheese. Mix well. 
  4. Garnish with more fresh basil; serve and enjoy! 

Additional Info

Recipe adapted from

Associated Products

Tuscan Herb Olive Oil