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
Instant Pot Bruschetta Chicken Pasta
![Print](https://theolivebin.halfgeeks.com/assets/img/print.png)
Ingredients
Number Of Servings: 6
Directions
- 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.
- 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.
- Open lid to Instant Pot when safe to do so and pressure has been release. Stir in bruschetta and parmesan cheese. Mix well.
- Garnish with more fresh basil; serve and enjoy!
Additional Info
Recipe adapted from TheGirlonBloor.com