Instant Pot Chicken Bruschetta
Tender, juicy chicken cooked perfectly in the Instant Pot and topped with diced tomatoes, fresh basil, fresh garlic that's been marinated in olive oil and balsamic vinegar
- 2.5 pounds boneless skinless chicken breast
- 1 cup water or chicken broth
- 1 pint cherry tomatoes or grape tomatoes, diced
- 1 garlic clove minced
- 2 Tbs olive oil
- 2 Tbs balsamic vinegar
- ¼ cup fresh basil sliced
- Salt & pepper to taste
Salt and Pepper the chicken breasts.
Place chicken on the rack in the Instant Pot.
Add 1 cup of water.
Set to ‘poultry’ for 15 minutes.
After cooking, let release naturally.
While the chicken is cooking, combine the tomatoes, oil, vinegar, garlic and basil in a small bowl, mix well.
Serve chicken with tomato mixture on top
Calories: 276kcal | Carbohydrates: 4g | Protein: 40g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 120mg | Sodium: 231mg | Potassium: 877mg | Sugar: 2g | Vitamin A: 495IU | Vitamin C: 20.6mg | Calcium: 20mg | Iron: 1.3mg