Instant Pot Bruschetta Chicken Pasta
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3.94 from 44 votes

Instant Pot Bruschetta Chicken Pasta

ThisĀ Instant Pot Bruschetta Chicken Pasta is a delicious one pot pasta recipe that's perfect for summer and high in protein! And it comes together in less than 30 minutes thanks to your pressure cooker!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Pasta
Cuisine: Italian
Servings: 6 servings
Calories: 455kcal


  • 1 tbsp olive oil
  • 2 medium-sized boneless skinless chicken breasts, cut into 1 inch pieces
  • 2 cloves garlic minced
  • 4 cups water
  • 1 lb rotini pasta
  • 1 (280 mL) jar PC Black Label jarred roasted cherry tomatoes Note: You can sub in 1.5 cups canned diced tomatoes if you can't get the cherry tomatoes
  • 1 cup parmesan cheese, grated


  • 5 plum tomatoes, diced
  • 1 small red onion, diced
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1/2 cup fresh basil, chopped
  • 1/2 each tsp Salt and pepper


  • Add olive oil, chicken, garlic, water and rotini pasta to Instant Pot in that order. Cook on high pressure for 3 minutes, then do a quick pressure release. Instant Pot will take about 10-15 minutes to preheat then cook the 3 minutes.
  • Meanwhile, chop up jarred cherry tomatoes (or use diced canned tomatoes). Make homemade bruschetta by mixing all ingredients together.
  • Open lid to Instant Pot when safe to do so and pressure has been released. Stir in cherry tomatoes, parmesan cheese and bruschetta, mixing well.
  • Garnish with some extra fresh basil, then serve and enjoy!


Calories: 455kcal | Carbohydrates: 38g | Protein: 29g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 913mg | Potassium: 205mg | Fiber: 5g | Sugar: 8g | Vitamin A: 350IU | Vitamin C: 10.7mg | Calcium: 520mg | Iron: 2.2mg