Bruschetta Chicken Pasta in Your Pressure Cooker
A fresh, vibrant meal made fast in your pressure cooker with juicy chicken, basil-infused tomatoes, and delicate angel hair pasta—ideal for weeknights.
Equipment
- 1 Skillet Large, for searing chicken
Ingredients
Main ingredients
- 1 pound Roma tomatoes about 6, seeded and diced
- 2 cloves Garlic minced
- 0.5 cup Fresh basil torn plus leaves to garnish
- 1 tablespoon Balsamic vinegar
- to taste Kosher salt
- to taste Freshly ground black pepper
- 0.5 pound Angel Hair Pasta half a 16-ounce box
- 1 to 1.5 pounds Boneless, skinless chicken breast about 2 breasts
- optional Balsamic glaze for drizzling before serving
Instructions
Instructions
- In a medium bowl, mix diced Roma tomatoes, minced garlic, torn basil, balsamic vinegar, salt, and pepper. Let it sit at room temperature.
- Season chicken breasts with salt and pepper on both sides.
- Heat a skillet over medium-high with a bit of oil. Sear chicken for 6–7 minutes each side until golden brown. Let rest for 5 minutes.
- Cook angel hair pasta in salted boiling water according to package instructions. Drain and set aside.
- Toss hot cooked pasta with the prepared tomato mixture to let flavors infuse.
- Slice the rested chicken breasts and place them over the pasta. Garnish with extra basil leaves.
- Drizzle with balsamic glaze if desired. Serve immediately.
Notes
Add some fresh grated Parmesan or Mozzarella cheese on top for a salty zing. Nutrition facts do not include the optional balsamic glaze or cheese.