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4 from 3 votes

Instant Pot Bruschetta Chicken Pasta

This Instant Pot Bruschetta Chicken Pasta is an easy weeknight dinner that comes together quickly and is packed with flavor! 
Prep Time10 mins
Cook Time4 mins
Servings: 6
Calories: 495kcal
Author: The Cookin' Chicks


  • 1 tbsp olive oil
  • 1 lb boneless, skinless, chicken breasts
  • seasoning of choice (I use Chupacabra) Italian seasoning, salt/pepper, Chupacabra, etc
  • 3 1/2 cups chicken broth
  • 1 lb pasta of your choosing, uncooked
  • 1 lb tomatoes, diced
  • 4 cloves garlic, minced
  • 1/2 cup Basil, chopped
  • 1/4 cup Olive oil
  • 1/3 cup Parmesan cheese, grated


  • Turn sauté feature on Instant Pot.
  • Once screen reads "hot", add olive oil.
  • Place chicken on a plate and season well with desired seasoning.
  • Place seasoned side down into hot Instant Pot and allow to cook 5 minutes (no need to touch while cooking)
  • Sprinkle top side of chicken with additional seasoning.
  • After 5 minutes, flip to other side and allow to cook an additional 5 minutes.
  • Remove chicken from Instant Pot and place on plate.
  • Pour chicken broth into Instant Pot and scrape bottom as to deglaze pot from chicken.
  • Turn sauté feature off and pour in pasta (uncooked).
  • Make sure pasta is submarged in broth.
  • Place chicken breasts directly on top of pasta and place lid securely on top.
  • Ensure valve is in sealing position.
  • Cook manual high pressure for 4 minutes followed by a 5 minutes natural pressure release.
  • While pasta/chicken cooks, combine the diced tomatoes, garlic, Basil, and olive oil together in a bowl.
  • Once natural pressure release is through, do a quick release and allow pin to drop before opening lid.
  • Remove chicken and cut into desired size slices.
  • Stir in the tomato mixture as well as the sliced chicken.
  • Stir in the Parmesan and serve warm!



Calories: 495kcal | Carbohydrates: 33g | Protein: 28g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 53mg | Sodium: 1773mg | Potassium: 741mg | Fiber: 4g | Sugar: 6g | Vitamin A: 846IU | Vitamin C: 20mg | Calcium: 133mg | Iron: 4mg
Tried this recipe?Mention @TheCookinChicks or tag #TheCookinChicks!