Caprese, the classic mix of tomatoes, sweet basil and fresh mozzarella, is one of my favorite flavor combinations. And this wonderful no-fuss Instant Pot recipe (get yours here: https://amzn.to/2QmSPR1) gives me delicious caprese flavor over juicy, tender chicken in only 30 minutes!
Learn to master the Instant Pot! New Instant Pot Master Class. [learn more]
This light and tasty recipe is a wonderful summertime meal that doesn’t heat up the kitchen and leaves only one-pot cleanup. Or serve it with polenta [link], noodles or quinoa for a hearty meal that will warm you up on cold days.
This amazing recipe is low carb, gluten-free and keto-friendly! Fork-tender chicken is topped with juicy tomatoes and just a touch of balsamic vinegar for brightness. Finished with fresh mozzarella and ribbons of basil, you’ll want to make this dish again and again.
Simple, delicious, healthy, easy clean-up and fast. We love our Instant Pot!
You’ll want to make this dish again and again.
Ingredients:
- 1 tbsp olive oil
- 1/2 large onion, sliced
- 4 cloves of garlic, minced
- 1/2 cup chicken broth
- 1 lb boneless, skinless chicken breast (about 2)
- 3 1/2 cups cherry or grape tomatoes, halved
- 3 tbsp balsamic vinegar
- 1 tsp crushed red pepper (optional)
- 2 tsp kosher salt
- 1/2 tsp pepper
- 6 oz fresh mozzarella “pearls” (or other fresh mozzarella cut to 1/2″ dice)
- 2 tbsp fresh basil, cut into ribbons
Ingredients:
- 1 tbsp olive oil
- 1/2 large onion, sliced
- 4 cloves of garlic, minced
- 1/2 cup chicken broth
- 1 lb boneless, skinless chicken breast (about 2)
- 3 1/2 cups cherry or grape tomatoes, halved
- 3 tbsp balsamic vinegar
- 1 tsp crushed red pepper (optional)
- 2 tsp kosher salt
- 1/2 tsp pepper
- 6 oz fresh mozzarella “pearls” (or other fresh mozzarella cut to 1/2″ dice)
- 2 tbsp fresh basil, cut into ribbons
Instructions:
- Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
- When oil gets hot, add onion to the pot and saute until lightly browned, about 7 minutes. Add garlic and cook for 1-2 minutes more.
- Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add chicken in an even layer. Add tomatoes in an even layer. Drizzle with balsamic vinegar and crushed red pepper (optional). Sprinkle with kosher salt and pepper.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- buttons and program the Instant Pot for 12 minutes.
- When the time is up, quick-release the pressure. Sprinkle the mozzarella cheese and basil over the chicken, then cover 4-5 minutes until cheese melts.
- Serve over zoodles, quinoa, brown rice or polenta.
*The MANUAL and PRESSURE COOK buttons are interchangeable.
