Description

This Instant Pot shredded chicken bruschetta recipe offers a quick and flavorful meal. Juicy chicken is cooked in an Instant Pot with garlic and herbs, then topped with a fresh tomato bruschetta mixture. It’s perfect for meal prep and can be served over rice, pasta, or greens.

Ingredients

Scale

2 pounds boneless & skinless chicken breasts
3/4 cup chicken broth
2 garlic cloves, minced
1 teaspoon Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1/4 teaspoon red pepper flakes
3 cups cherry tomatoes, halved
1 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, minced
1 small shallot, thinly sliced (optional)
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1/4 cup fresh basil, thinly sliced (for serving)
1/4 cup freshly shredded Parmesan cheese (for serving)
Cooked Jasmine rice (optional, for serving)

Instructions

Add the chicken, broth, garlic, Italian seasoning, salt, pepper, and red pepper flakes to a 6-quart Instant Pot.
Secure the lid and set the valve to Sealing.
Pressure cook on High for 10 minutes.
Naturally release pressure for 5 minutes, then perform a quick release for the remaining pressure.
Remove the lid and shred the chicken in the pot using two forks, mixing it with the juices.
In a separate bowl, combine the diced tomatoes, olive oil, balsamic vinegar, garlic, shallots, salt, and pepper. Stir well.
To serve, layer the shredded chicken over cooked rice.
Spoon the bruschetta mixture on top of the chicken.
Garnish with basil and Parmesan cheese before serving.

Notes

For easy shredding, use a stand mixer with a paddle attachment or a hand mixer.
Use ripe, firm cherry or grape tomatoes for the best topping texture.
Shallots add a mild bite; red onion can be substituted.
Add a few extra minutes to the cook time for thicker chicken breasts. Ensure chicken reaches 165°F.
Chill the bruschetta topping for 10-15 minutes before serving to meld flavors.
For meal prep, store chicken and topping separately in airtight containers. Refrigerate for up to 3 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Instant Pot
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving (recipe as prepared)
Calories: Approx. 350-400 (will vary with serving additions)
Sugar: Approx. 8-12g
Sodium: Approx. 600-800mg
Fat: Approx. 15-20g
Saturated Fat: Approx. 4-6g
Unsaturated Fat: Approx. 10-14g
Trans Fat: 0g
Carbohydrates: Approx. 15-20g
Fiber: Approx. 3-5g
Protein: Approx. 35-45g
Cholesterol: Approx. 100-130mg

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