Playing How to Make Instant Pot Bruschetta Chicken

"The idea behind this fast meal is that you can stop by the grocery store on your way home from work, dump everything in the Instant Pot when you get home, and be eating within the hour," Audrey says.

"I love bruschetta and often make it with big, plump tomatoes, but I wanted to make it even easier for you. So simply buy one of those little cartons of cherry tomatoes and call it a day."

Adapted from Lose Weight With Your Instant Pot by Audrey Johns. Copyright © 2018 by Audrey Johns. Used with permission by William Morrow Cookbooks. All rights reserved.

Ingredients
  • 10 ounces cherry tomatoes
  • 2 cloves garlic, minced
  • 1 scallion, sliced
  • ½ cup water
  • 2 boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper
  • ¼ cup fresh basil leaves, chopped
  • ¼ cup shredded mozzarella cheese
Yield
Serves: 2
Preparation

In the Instant Pot, combine the tomatoes, garlic, scallion, and water.

Put the rack and steamer basket in the pot. Place the chicken in the steamer basket and sprinkle with salt and pepper. Cover and cook on high pressure for 10 minutes.

Let the pressure release naturally. Carefully lift the steamer basket (use oven mitts) out of the pot. Arrange the chicken on two plates. Remove the rack from the pot and stir the basil into the tomato mixture. Ladle the hot tomato mixture over the chicken breasts.

Immediately sprinkle the mozzarella over everything, letting it melt a bit, and serve.