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Instant Pot Chicken Bruschetta Pasta

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Ingredients:

2 Tbsp Olive Oil
1 lb Boneless Skinless Chicken Breasts, cut into 1-inch pieces
3 Garlic Cloves, minced
2 Cups Water
2 14.5oz Cans Diced Tomatoes, undrained
1 lb Rotini Noodles
1 Cup Grated Parmesan Cheese, plus more for topping
  1. Add the following ingredients to the bowl of the Instant Pot, in this order: olive oil, chicken, garlic, water, diced tomatoes (plus liquid from cans) and rotini pasta (uncooked).
  2. Close the lid and make sure the valve is in the SEALED position. Pressure cook on HIGH for 5 minutes. Once done, quick release the steam.
  3. While the past cooks, make the bruschetta (see ingredient list below). Add the diced tomatoes, diced onion, olive oil, garlic, basil, salt, and pepper to a mixing bowl. Stir to combine and set aside.
  4. Open the Instant Pot lid. Add the parmesan cheese and stir to combine.
  5. Add the bruschetta mixture and stir to combine.
  6. Serve warm with extra chopped basil and grated parmesan sprinkled on top. Enjoy!
Bruschetta
4 Roma Tomatoes or 1 15oz Can Plum Tomatoes (drained), chopped
1 Small Yellow Onion, diced
1 Tbsp Olive Oil
2 Garlic Cloves, minced
1/2 Cup Fresh Chopped Basil, plus more for topping
1/2 Tsp Salt
1/2 Tsp Black Pepper
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