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Instant Pot Bruschetta Chicken - Dump and Go Dinner

<p>Enliven dinner with the flavors of southern Italy. Whether it's paired with seasonal produce or atop salad greens this Instant Pot Bruschetta Chicken is a springtime delight.</p>
4 Servings Recipe By

Ingredients

  • 2 teaspoons mince Garlic, Cloves
  • 2 tablespoons Balsamic Vinegar
  • 1/3 cups Olive Oil
  • 1/2 teaspoons Sea Salt
  • 1 teaspoon Black Pepper
  • 1/2 cups Sun-Dried Tomatoes in Olive Oil
  • 2 tablespoons chop Basil, Fresh
  • 2 pounds quarter Chicken, Boneless Breasts

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 8 ounces
  • 635 Calories
  • 37g Total Fat
  • 5g Sat Fat
  • 0g Trans Fat
  • 166mg Cholesterol
  • 360mg Sodium
  • 18g Total Carb
  • 3g Fiber
  • 9g Total Sugars (Includes 0g Added Sugars)
  • 54g Protein
  • 13 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. In a bowl, whisk together garlic, balsamic vinegar, olive oil, sea salt and pepper. Gently fold in sun-dried tomatoes and basil.
  3. Place chicken breasts in a gallon storage bag, top with marinade and refrigerate for 30 minutes.
  4. Add all ingredients to Instant Pot.
  5. Lock lid into place and seal steam nozzle.
  6. Cook on high pressure for 18 minutes.
  7. Let pressure release naturally for 10 minutes then release any remaining pressure.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a bowl, whisk together garlic, balsamic vinegar, olive oil, sea salt and pepper. Gently fold in sun-dried tomatoes and basil.
  2. Divide chicken evenly between indicated number of round freezer containers.
  3. Divide marinade evenly over chicken in containers, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Add frozen contents and 1/2 cup of water to Instant Pot.
  4. Lock lid into place and seal steam nozzle.
  5. Cook on high pressure for 18 minutes.
  6. Let pressure release naturally for 10 minutes then release any remaining pressure.

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