Instant Pot Bruschetta Chicken

By jiafei

4 Person

30 Minutes

476 Calories

Bruschetta Chicken with tomatoes, basil, balsamic, and parmesan cheese has always been one of my favorite recipes, and now it’s even easier to make! This Instant Pot Chicken Bruschetta recipe is a fresh, light, quick, and EASY Instant Pot Chicken Recipe! Instant Pot Bruschetta Chicken is one of our go-to easy weeknight meals.

Ingredients

Freshly ground black pepper
Kosher salt

Garnish

Balsamic vinegar
Freshly shredded parmesan cheese
Fresh basil leaves

Tomato Topping

1/4 tsp. Freshly ground black pepper
1/2 tsp. Kosher salt
2 cloves Garlic minced
2 tbsp. Freshly minced basil leaves
2 tbsp. Olive oil
1 pint Red grape or cherry tomatoes quartered

Chicken

1 French baguette diagonally sliced, buttered and toasted
1 tsp. Italian seasoning
1/2 cup Low-sodium chicken broth
1/4 cup Dry white wine
3 cloves Garlic, minced
3 tbsp. Olive oi, divided
5 Medium boneless skinless chicken breasts

Method

01

Season the chicken breasts with salt & pepper. Set the Instant Pot to Saute. Add the olive oil and allow the oil to heat 30 seconds.
02

Place half the chicken breasts in the bottom of the pot and cook 3 minutes per side. Pour 1-tablespoon oil in the pot and sear the remaining breasts.
03

Add the garlic to the pot and saute 30 seconds. Pour in the chicken broth and white wine while scraping the bottom of the pot with a wooden spatula. Place the seared chicken in the pot, and sprinkle it with Italian seasoning.
04

Turn off the Instant Pot, and cover it with the lid. Set the valve on the lid to the LOCK position. Select the “Manual” button, HIGH pressure and set the timer for 6 minutes. When the cooking time ends, turn off the Instant Pot.
05

Let the pressure release naturally 5 minutes, cover the pot with a dishcloth and open the release valve. The lid is safe to remove when the red valve drops.
06

While the chicken cooks, prepare the Tomato Bruschetta topping: In a large bowl, toss together the tomatoes, olive oil, fresh basil, garlic, salt, and pepper. Cover and refrigerate until ready to serve.
07

Transfer the chicken to a serving plate, top with Bruschetta tomato topping and freshly shredded Parmesan. Drizzle with balsamic vinegar and a couple of slices of toasted baguette. Enjoy!

Related Tags

Chicken Recipes

Chicken Breast Recipes

Instant Pot Recipes

Pressure Cooker Recipes

Easy Chicken Recipes

Dinner Recipes

Easy Dinner Recipes

Instant Pot Bruschetta Chicken

4.8

( By jiafei )

01 Information

Grade easy
Serving 4 servings
Calorie 476 Kcal
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

Freshly ground black pepper

Kosher salt

Garnish

Balsamic vinegar

Freshly shredded parmesan cheese

Fresh basil leaves

Tomato Topping

1/4 tsp. Freshly ground black pepper

1/2 tsp. Kosher salt

2 cloves Garlic minced

2 tbsp. Freshly minced basil leaves

2 tbsp. Olive oil

1 pint Red grape or cherry tomatoes quartered

Chicken

1 French baguette diagonally sliced, buttered and toasted

1 tsp. Italian seasoning

1/2 cup Low-sodium chicken broth

1/4 cup Dry white wine

3 cloves Garlic, minced

3 tbsp. Olive oi, divided

5 Medium boneless skinless chicken breasts

03 Method

Step 1

Season the chicken breasts with salt & pepper. Set the Instant Pot to Saute. Add the olive oil and allow the oil to heat 30 seconds.

Step 2

Place half the chicken breasts in the bottom of the pot and cook 3 minutes per side. Pour 1-tablespoon oil in the pot and sear the remaining breasts.

Step 3

Add the garlic to the pot and saute 30 seconds. Pour in the chicken broth and white wine while scraping the bottom of the pot with a wooden spatula. Place the seared chicken in the pot, and sprinkle it with Italian seasoning.

Step 4

Turn off the Instant Pot, and cover it with the lid. Set the valve on the lid to the LOCK position. Select the “Manual” button, HIGH pressure and set the timer for 6 minutes. When the cooking time ends, turn off the Instant Pot.

Step 5

Let the pressure release naturally 5 minutes, cover the pot with a dishcloth and open the release valve. The lid is safe to remove when the red valve drops.

Step 6

While the chicken cooks, prepare the Tomato Bruschetta topping: In a large bowl, toss together the tomatoes, olive oil, fresh basil, garlic, salt, and pepper. Cover and refrigerate until ready to serve.

Step 7

Transfer the chicken to a serving plate, top with Bruschetta tomato topping and freshly shredded Parmesan. Drizzle with balsamic vinegar and a couple of slices of toasted baguette. Enjoy!

04 Author