I’m getting a little fancy around here lately! At least that is the way it may look. Truth be told, there’s nothing fancy about me, or my cooking! I would just say I am starting to get really comfortable with experimenting with more dishes in the Instant Pot. Today I am sharing how to make Bruschetta chicken in the Instant Pot.

My husband actually makes a killer Brushcetta appetizer recipe. In fact, many years ago it was featured in the Taste of Home magazine.

How to make Bruschetta chicken in the Instant Pot

Name: Pressure Cooker Bruschetta Chicken
Total time: 35 min
Ingredients: 4-6 Pieces Chicken Breasts or Cutlets; 4-6 Slices Mozzarella Cheese; 1 Can Diced Tomatoes (Basil/Garlic/Oregano); Italian Bread Crumbs (to Coat); Balsamic Glaze; Fresh Basil (To Taste); Minced Garlic (To Taste); Olive Oil (To Drizzle); Salt and Pepper (To Taste)

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I really didn’t measure much in terms of this recipe. It was more of a pinch of this, and a pinch of that.

I like to tell most people to add ingredients to your own taste and liking. Some like it heavy on the garlic, while others just like a hint of garlic.

Pin it, make it!

Enjoy! Hope to see you back again. See recipe down below.

How to make Bruschetta Chicken in the Instant Pot or any pressure Cooker

Pressure Cooker Bruschetta Chicken

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Total Time 35

Servings 4

Ingredients

4-6 Pieces Chicken Breasts or Cutlets
4-6 Slices Mozzarella Cheese
1 Can Diced Tomatoes Basil/Garlic/Oregano
Italian Bread Crumbs to Coat
Balsamic Glaze
Fresh Basil To Taste
Minced Garlic To Taste
Olive Oil To Drizzle
Salt and Pepper To Taste

Instructions

First drizzle your inner pot with Olive oil.
Add minced garlic to taste. I added around 3 teaspoons.
Trim chicken fat.
NOTES: If you can't find thin Chicken cutlets at your local grocery, simply butterfly your chicken breasts in half.
Lightly sprinkle chicken breasts with Italian style bread crumbs, salt /pepper and fresh basil.
On saute mode normal setting, lightly brown chicken breasts on both sides.
Remove chicken and place on a trivet. Add one cup of water to the pot. Add can of diced tomatoes over the chicken, juice and all, fresh basil, light salt and pepper. Cook on manual High Pressure for 12 minutes. Do a quick release.
If you have the Ninja Foodi, no need to remove chicken, you can do the next step right in the pot using your crisping lid. OR on a baking sheet lined with foil, add your chicken breast and diced tomato topping being sure all the breasts are covered in tomatoes and juice.
Top each breast with a slice of mozzarella cheese.
Broil until the cheese in melted and light brown bubbly.
Remove chicken and place on a platter.
Drizzle a Balsamic glaze and add more fresh basil on top. Looks so nice and pretty! and ohhhhh so fancy...YUM! enjoy with a side or pasta, or salad.

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