Instant Pot Bruschetta Chicken Pasta

8 standard portions

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Ingredients

• 2 large chicken breasts (cut into 1 inch pieces)
• ½ teaspoon italian seasoning
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 15-ounce (400g) can diced tomatoes (undrained, See note 1 for sub)
• 2 cups water
• 12 ounces penne pasta (uncooked, See note 2)
• ½ cup grated parmesan cheese (freshly from a block)
• 4 plum tomatoes (diced)
• 1 small red onion (diced)
• 3 cloves garlic (minced)
• ½ cup chopped fresh basil (loosely packed)
• 1 tablespoon lemon juice
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Method

1. Make the bruschetta topping, in a bowl combine 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. Give everything a good mix.
3. Add the pasta so it’s on top of the chicken, then add water (the water should cover the pasta, or almost cover).
4. Secure the lid of the Instant Pot and make sure that the vent is in SEALING position. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 3 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking.
5. When the cooking program ends, quickly release the steam and remove the lid.
6. Give everything a good stir (the pasta will absorb most of the water). Add parmesan, and bruschetta topping, stir well, cover with a lid and let it sit for 5 minutes. Garnish with extra fresh basil and parmesan before serving.