Instructions

1. Set the instant pot to “sauté” mode and add the olive oil to the bottom of the pot. Once hot, place the diced chicken pieces into the instant pot. Sauté for about 2 minutes, and then use tongs to toss or flip them over and sauté an additional 2 minutes
2. Sprinkle the parsley, oregano, basil, garlic powder, pepper and salt over the chicken and use the tongs to gently toss the chicken pieces to coat them with the spices
3. Pour the broth and balsamic vinegar over the chicken, and then add in the uncooked pasta. Without stirring, press the pasta down a bit so that the pasta is in an even layer and equally submerged in the broth. Place the lid on the instant pot and set the pressure valve to “sealing”
4. Cook on manual high pressure for 4 minutes. While the instant pot is coming to pressure and then cooking, prepare your bruschetta. In a medium bowl, combine all of the bruschetta ingredients, stir well, and set aside to marinade
5. Once the cook time is up do a quick release with the pressure valve and remove the lid
6. Stir the chicken and pasta and put the instant pot back on sauté mode. If there’s too much liquid left for your liking, keeping it on sauté mode for a few minutes will simmer off some and reduce it
7. Add in 3/4 cup of the parmesan cheese and stir into the pasta sauce. Turn the instant pot off of sauté mode and then stir in the bruschetta mixture, reserving a bit for topping if desired
8. Let the pasta sit for 2-3 minutes to allow the tomato mixture to heat up, and the serve. Garnish with optional reserved bruschetta mix, parmesan, fresh sliced basil and balsamic glaze