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Instant Pot Bruschetta Chicken Pasta

Name: Instant Pot Bruschetta Chicken Pasta
Prep time: 15 min
Cook time: 4 min
Total time: 39 min
Ingredients: 1 lb roma tomatoes, diced (5-6 roma tomatoes); 1/2 cup red onion, small dice; 1/2 cup fresh basil, thinly sliced; 1/4 cup olive oil; 3 cloves garlic, minced; 1 tablespoon freshly squeezed lemon juice; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; red pepper flakes, to taste (optional; I used 1/8 teaspoon); 1.5 lb boneless, skinless chicken breast, 1-inch dice (can also use diced chicken thighs); 1 teaspoon Italian seasoning; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 3 1/2 cups chicken broth; 1 lb uncooked bowtie pasta; 3/4 cup freshly grated parmesan cheese (plus more for serving)

ByLaura Lawless, BASc PublishedJuly 3, 2020February 2, 2021 Last updatedFebruary 2, 2021

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Instant Pot Bruschetta Chicken Pasta is an easy one-pot meal. Pasta and chicken are cooked together in the Instant Pot and then combined with delicious marinated tomatoes and parmesan cheese. Perfect for summer and busy weeknights!

If you’re looking for more Instant Pot pasta ideas, try my Pesto Chicken Pasta!

Instant Pot Bruschetta Chicken Pasta on two white plates next to a pink bowl filled with parmesan cheese, a grey linen and two forks

This Instant Pot Bruschetta Chicken Pasta is just the thing to make in the summer when beautiful seasonal tomatoes and fresh basil are easily found (or maybe you have some in your garden!). This recipe is also great because you don’t need to heat up the kitchen to make it! All the cooking is done in the Instant Pot, so there’s minimal cleanup. What’s not to love?

Ingredients

Here’s what you’ll need to make Instant Pot Bruschetta Chicken Pasta. See the recipe card below for exact quantities and detailed instructions.

For the bruschetta topping you’ll need

Roma tomatoes – or plum tomatoes (Roma is a variety of plum). You can use whatever tomatoes you have on hand, but this variety is a nice choice because it has relatively fewer seeds.
Red onion – diced small so you don’t get an overwhelming onion taste in one bite!
Fresh basil – thinly sliced (chiffonade), for a pretty presentation. See my tip below for how to slice this way.
Olive oil
Garlic – infuses the oil with flavour.
Lemon juice – freshly squeezed, to add some brightness and acidity.
Kosher salt and black pepper
Red pepper flakes – for a bit of heat (optional).

For the pasta you’ll need

Chicken breast – 1.5 pounds, 1-inch dice; or you can substitute boneless, skinless chicken thighs.
Italian seasoning
Kosher salt and black pepper
Chicken broth – I use broth rather than water to cook the pasta, for more flavour.
Bowtie pasta noodles – or any noodle that will cook in 3-4 minutes under pressure. See my tip below for how to determine pasta pressure cook time.
Parmesan cheese – to stir in after cooking.

Bruschetta Chicken Pasta in an Instant Pot viewed from overhead

Step-by-step Instructions

Step one: Make the bruschetta topping

In a medium bowl, combine the tomatoes, red onion, basil, olive oil, garlic, kosher salt, black pepper and red pepper flakes (if using). Cover and set aside at room temperature to marinate while you prep the rest of the ingredients.

bruschetta topping in a white bowl with a decorative silver spoon inserted

Step two: Cook the chicken and pasta

In a single layer, add the diced chicken to the Instant Pot insert, then sprinkle it with the Italian seasoning, kosher salt and pepper. Pour in the chicken broth, then add the uncooked pasta in an even layer on top. The pasta doesn’t need to be submerged in broth, but you do want it to be in a nice layer so it cooks evenly.

Pressure cook on Manual High pressure for 4 minutes. It will take about 15 minutes to come to pressure.

(Note: you could season the chicken with the Italian seasoning, salt and pepper in a separate bowl before adding it to the Instant Pot, but then you need to clean another dish. I don’t find it makes a big difference for taste, so I just season right in the pot!)

A two picture collage showing the uncooked chicken and pasta being added to the Instant Pot

Step 3: Stir in the marinated tomatoes and cheese

At the end of cooking time, quick release pressure (carefully, watch for splatter), give the chicken and pasta a stir, then add the tomatoes and parmesan cheese. Stir until everything is evenly distributed, then set the lid askew on top of the pot to let everything warm up for 3-5 minutes.

A two picture collage showing the cooked chicken and pasta, then the bruschetta topping being added on top

Step 4: Garnish and serve

Garnish with more parmesan and fresh basil, if desired, and serve!

Tips for Success

How to chiffonade fresh basil leaves

Stack leaves face down on the cutting board.
Roll up the stack as if you were rolling up a piece of paper.
Use a sharp knife to thinly slice the roll.
Pull apart the slices into pretty ribbons!

How to substitute different types of pasta

You can use any type of short pasta that will pressure cook in 3-4 minutes (the time needed for the diced chicken to cook). A good rule of thumb is to divide the lowest cook time on the package by two. If it’s an odd number, round down and divide by two. For example, 7 minutes would round down to 6, then divide by two to get 3 minutes.

Prepare the bruschetta topping first

For the best flavour, you want to give the tomatoes as much time as possible to marinate. You could even prepare the tomatoes an hour or two before you cook the pasta.

Can I make this gluten free?

Yes! This recipe should work with gluten free pasta. Follow the tip above to determine the appropriate cook time.

a forkful of Instant Pot Bruschetta Chicken Pasta

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