I’m happy to report I have conquered the Instant Pot! Well, sort of. Many of you loyal DCDishes followers have followed my Instant Pot journey and the dreaded “burn notice” that has been haunting my kitchen for weeks. Though downtrodden, I have been determined to conquer this pesky device. I scoured the internet for recipes and finally, I found one that I thought I could handle. As it turns out, all my prior failures equipped me with the tools to prevail over the “burn notice” and finally have an Instant Pot success!
You may detect a hint of overconfidence in my voice today. It’s really all a facade. While I didn’t get an error and it was not a pretty time. My Bruschetta Chicken Pasta was perfection but as most of my kitchen adventures go, there was drama. Let’s start at the beginning. I tend to buy my groceries in advance and I may have mismanaged my fresh basil. So I went out to quickly buy some more. Unfortunately, my “last resort” grocery store, the one closest to my home, was closed – indefinitely. My back up store had some basil and it wasn’t in the best shape and I bought it anyway. When it was time to make this creation a day or two later, not surprisingly, it was spoiled. I substituted dried basil and that did the trick but this recipe wasn’t off to a good start.
As I said before, I began this recipe with a particular set of skills. Skills that made me very dangerous to the burn notice error. I added more liquid than ever. I put the ingredients in the pot in a way that I felt would prevent burning and ultimately I was right. The Instant Pot came to pressure and cooked with what seemed like ease. But my beloved fickle pot wasn’t done with me yet. Upon pressing the quick release valve I was met with not only steam but pasta and chicken residue…everywhere! It was covering the counters, my coffee pot, and I wouldn’t be surprised if some reached the ceiling. It was a mess! I’ve never had remnants of food come out of the valve. It was terrible.
Luckily when all the pressure was released the pasta was al dente and the chicken was fully cooked. I was successful despite having to clean up a bit of a mess. Ultimately, I have won the Instant Pot pasta battle. The war continues but my bruschetta chicken pasta was divine. This time!
Instant Pot Bruschetta Chicken Pasta
What You Need:
- 1 Tbsp olive oil
- 2 Medium-sized boneless skinless chicken breasts, cut into 1-inch pieces
- 4 Cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 1 lb. Rotini pasta
- 1 can Fire roasted diced tomatoes
- 1 cup Parmesan cheese, grated
- 5 plum tomatoes, diced
- 1 small red onion, diced
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1/2 cup fresh basil, chopped or 1/8 cup dried basil
- 1/2 each tsp Salt and pepper
Instructions:
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- Add olive oil, chicken, garlic, water, and rotini pasta to Instant Pot in that order.
- Cook on high pressure for 3 minutes, then do a quick pressure release. Instant Pot will take about 10-15 minutes to preheat then cook the 3 minutes.
- Meanwhile, chop up jarred cherry tomatoes (or use diced canned tomatoes). Make homemade bruschetta by mixing all ingredients together.
- Open the lid to Instant Pot when safe to do so and pressure has been released. Stir in cherry tomatoes, parmesan cheese, and bruschetta, mixing well.
- Garnish with some extra fresh or dried basil, then serve and enjoy!
- Add olive oil, chicken, garlic, water, and rotini pasta to Instant Pot in that order.
- Cook on high pressure for 3 minutes, then do a quick pressure release. Instant Pot will take about 10-15 minutes to preheat then cook the 3 minutes.
- Meanwhile, chop up jarred cherry tomatoes (or use diced canned tomatoes). Make homemade bruschetta by mixing all ingredients together.
- Open the lid to Instant Pot when safe to do so and pressure has been released. Stir in cherry tomatoes, parmesan cheese, and bruschetta, mixing well.
- Garnish with some extra fresh or dried basil, then serve and enjoy!
Inspired by this recipe.
DCdishes 