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!
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?
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.
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.
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!)
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.
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.
More Instant Pot Recipes
- Instant Pot Chicken Pot Pie
- Instant Pot Chicken Pad Thai
- Instant Pot Thai Chicken Curry
- Instant Pot Chicken Fried Rice
- Instant Pot Chili Mac and Cheese
Instant Pot Bruschetta Chicken Pasta
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For the bruschetta topping
- 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)
- First, prepare the bruschetta topping. In a medium bowl, combine the diced tomatoes, red onion, basil, olive oil, garlic, lemon juice, kosher salt, black pepper and red pepper flakes. Cover and set aside at room temperature to marinate, while you prepare the rest of the dish.
- Next, cook the chicken and pasta. Place the diced chicken in the Instant Pot insert in an even layer. Sprinkle the chicken evenly with the Italian seasoning, kosher salt and black pepper. Pour in the chicken broth, then add the bowtie pasta in an even layer on top. Close the lid, set the vent to sealing and pressure cook on Manual High pressure for 4 minutes. It will take about 15 minutes to come to pressure.
- Then, release pressure. At the end of cooking time, do a controlled quick release of the pressure (see note 3) and give the chicken and pasta a stir. (There will be a bit of liquid left at the bottom of the pot, but there shouldn't be much. If you find there's a bit too much liquid left, turn on the Sauté function and simmer off the liquid for a couple minutes. Turn off the Sauté function before proceeding!)
- Add the cheese and tomatoes. Add the parmesan cheese and bruschetta topping and mix until evenly distributed. Set the lid askew on the pot to let the tomatoes and cheese warm for 3-5 minutes.
- Garnish with additional parmesan cheese and fresh basil, if desired, and serve. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.
- Serves 8 based on a standard 2-ounce pasta serving. Serves 6 generous portions.
- Inactive time indicates the time it takes for the Instant Pot to reach pressure and release pressure.
- Controlled quick release: let pressure out a bit at a time, rather than turning the seal all the way to venting right away (I like to use a wooden spoon so I don’t get hit with any splatter). Pasta is notorious for splatter.
- This recipe was tested in a 6-quart Instant Pot model.
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Hey, I’m Laura!
Creator of The Recipe Well
If you’re looking for easy meals and Instant Pot recipes, you’re in the right place! I use my nutrition degree to create simple, approachable recipes that will help you find your happy place in the kitchen.