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Instant Pot Bruschetta Chicken Pasta

Instant pot bruschetta chicken pasta is a quick and healthy pasta meal that can be made gluten free and dairy free. The homemade bruschetta uses only six fresh ingredients and, when coupled with the seasoned chicken and pasta, makes for a delicious meal any day of the week. With the ease of the instant pot, this fast, no mess pasta, is sure to be a hit!

  • Author: Bailey
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Chicken
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Gluten Free


For the Pasta:

  • 1 tablespoon olive oil
  • 11.5 pounds boneless, skinless chicken breasts, diced in 1-inch pieces (about 2 large breasts)
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper, or to taste
  • 1/2 teaspoon salt, or to taste
  • 3 cups chicken broth
  • 2 tablespoons balsamic vinegar
  • 1-pound uncooked bowtie pasta (cavatappi or penne pasta works well, too)
  • 1 cup grated parmesan, divided
  • Optional: balsamic glaze to drizzle over top of finished chicken pasta

For the Bruschetta:

  • 56 Roma tomatoes, diced
  • 1/2 cup fresh basil, stems removed and thinly sliced, plus more for topping
  • 1/2 cup red onion, finely diced
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon lemon juice
  • Salt and pepper to taste


  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


For Gluten Free Bruschetta Chicken Pasta:

For Dairy Free Bruschetta Chicken Pasta:

  • Omit parmesan cheese from recipe
  • Sub parmesan cheese for a dairy free parmesan cheese such as Nooch It! or Go Veggie