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Instant Pot Chicken Bruschetta is a fresh, light, quick, and EASY Instant Pot Chicken Recipe! Bruschetta Chicken with tomatoes, basil, balsamic, and parmesan cheese has always been one of my favorite recipes, and it's only better made in an instant pot! Instant Pot Bruschetta Chicken is one of our go-to easy weeknight meals.
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4.67 from 24 votes

Instant Pot Bruschetta Chicken Recipe

This Instant Pot Chicken Bruschetta recipe is fresh, light, quick, and makes an easy go-to weeknight meal.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Difficulty: Easy
Servings: 4
Author: Becky Hardin

Equipment

  • Instant Pot

Ingredients

For the Chicken

  • 4-5 medium boneless skinless chicken breasts about 2 lbs.
  • kosher salt & freshly ground black pepper for seasoning
  • 3 tbsp good olive oil divided
  • 3 cloves garlic minced
  • ¼ cup dry white wine
  • ½ cup low-sodium chicken broth
  • 1 tsp Italian seasoning
  • 1 French baguette diagonally sliced, buttered & toasted

For the Tomato Topping

  • 1 pint red grape or cherry tomatoes quartered
  • 2 tbsp olive oil
  • 2 tbsp freshly minced basil leaves
  • 2 cloves garlic minced
  • ½ tsp kosher salt
  • ⅛ tsp freshly ground black pepper

For Serving

Instructions

For the Chicken

  • Season the chicken breasts with salt & pepper. Set the Instant Pot to “Sauté.” When hot, add the olive oil and allow the oil to heat 30 seconds. Place half the chicken breasts in the bottom of the pot and cook 3 minutes per side. Transfer the seared chicken to a plate. Pour 1 tbsp oil in the pot and sear the remaining breasts.
    4-5 medium boneless skinless chicken breasts, kosher salt & freshly ground black pepper, 3 tbsp good olive oil
  • Add the garlic to the pot and sauté 30 seconds. Pour in the white wine and chicken broth while scraping the bottom of the pot with a wooden spatula. Place the seared chicken in the pot, and sprinkle it with Italian seasoning. Turn off the Instant Pot, and cover it with the lid. Set the valve on the lid to the LOCK position.
    3 cloves garlic, ¼ cup dry white wine, ½ cup low-sodium chicken broth, 1 tsp Italian seasoning
  • Select the “Manual” button, HIGH pressure and set the timer for 6 minutes. When the cook time ends, turn off the Instant Pot. Let the pressure release naturally 5 minutes, cover the pot with a dishcloth and open the release valve. The lid is safe to remove when the red valve drops.

For the Bruschetta

  • In a large bowl, toss together the tomatoes, olive oil, fresh basil, garlic, salt and pepper. Cover and refrigerate until ready to serve.
    1 pint red grape or cherry tomatoes, 2 tbsp olive oil, 2 tbsp freshly minced basil leaves, 2 cloves garlic, ½ tsp kosher salt, ⅛ tsp freshly ground black pepper

To Serve

  • Transfer the chicken to a serving plate, top with bruschetta tomato topping and freshly shredded Parmesan. Drizzle with balsamic vinegar and a couple of slices of toasted baguette. Enjoy!
    1 French baguette, chopped fresh basil leaves, freshly shredded Parmesan cheese, balsamic vinegar or balsamic reduction

Notes

  • If you are cooking frozen chicken, cook for 50% longer.
  • Use crockpot chicken breasts or air fryer chicken breasts instead of using the Instant Pot. 
  • Use ripe Roma tomatoes and chop them into bite-sized pieces instead of grape or cherry tomatoes. 
  • Store chicken and bruschetta separately in the fridge for up to 3 days. Freeze for 3 months. Reheat in the oven. 

Nutrition

Serving: 1serving | Calories: 476kcal | Carbohydrates: 33g | Protein: 30g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 815mg | Potassium: 531mg | Fiber: 1g | Vitamin A: 35IU | Vitamin C: 2.6mg | Calcium: 69mg | Iron: 2.6mg