Instant Pot Delightful Caprese Chicken

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: gives me delicious caprese flavor over juicy, tender chicken in only 30 minutes!

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.


  • 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


  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. 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.
  3. Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  4. 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.
  5. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- buttons and program the Instant Pot for 12 minutes.
  7. 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.
  8. Serve over zoodles, quinoa, brown rice or polenta.

*The MANUAL and PRESSURE COOK buttons are interchangeable.