Instant Pot Bruschetta Chicken - Dump and Go Dinner

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Instant Pot Bruschetta Chicken - Dump and Go Dinner

The Cook
4 Servings
8 Ingredients

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.

4 Servings
8 Ingredients


  • 2 teaspoons mince Garlic, Cloves
  • 2 tablespoons Balsamic Vinegar
  • ⅓ cups Olive Oil
  • ½ teaspoons Sea Salt
  • 1 teaspoon Black Pepper
  • ½ cups Sun-Dried Tomatoes in Olive Oil
  • 2 tablespoons chop Basil, Fresh
  • 2 pounds quarter Chicken, Boneless Breasts



  • Gallon Storage Bags
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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.
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Make From Frozen Serving Day Directions

Prog. Pressure Cooker

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

  1. Prep from frozen
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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.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 8 ounces
Amount Per Serving
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
WW Freestyle


Join the discussion
  1. Wow!!!!! What great flavor. Test driving a couple of your meals before diving in with both feet. This was delicious. I think my husband snuck into the kitchen and licked the pot!!!

      1. We are in love with the creamy bruschetta chicken! Its too flavorful for the kids, their loss, so we get to enjoy it as leftovers a second day.

  2. Does this really have 47 grams of fat per serving? That seems really high based on the ingredients that are being used.

    1. Hi Cathy. The main source of fat is from the 1/3 cup olive oil, the sun-ripened tomatoes in olive oil and the chicken. Of course, it might be a little less if you drained the tomatoes, etc. That said, the marinade is what adds a lot of the fat, however, you aren’t directly “eating” that perse. I hope that helps!

    1. We estimate 5-6 oz of meat per serving. Given that math we would typically have this be 1.5 lbs instead of 2 but our audience usually doesn’t complain when we add more. If you would like to make it with 1.5 lbs of chicken it will taste just as good.

  3. I just got an instant pot, and I’m planning to make this recipe tomorrow as my first test. 🙂

    I’m curious, if I make it from frozen in the future, do I just put the entire thing in the instant pot still frozen, or should I defrost it first? Thanks!

    1. One of the reasons that we love the IP is that you can cook from frozen! Just make sure you remember to follow the instructions to saute first. Enjoy!

        1. Hi Janet – Great question. We updated this recipe to remove the saute step after feedback from people who had burn issues.

  4. When the cook from frozen directions say to ‘saute’ – what does that mean exactly? Mine was still in one big chunk after I ‘sauteed.’ I then followed the rest of the directions, including venting. My chicken was raw/frozen still in some places.

    What did I do wrong? Why didn’t it work?

  5. This worked beautifully fresh and failed miserably from frozen. The oil after the sauté burned to the bottom of the pan. The chicken kept the shape of the pot ( the one I was instructed to freeze in). And worst of all, was still raw and frozen in the middle. this dish is fabulous when made from fresh, but I will not waste the effort and time to freeze it.

    1. Hey, Rachel, so sorry you had trouble cooking from frozen! Maybe a little more oil next time? Was your chicken frozen in quarters? We’d love to help troubleshoot in the bottom right-hand corner!

  6. We are not fans of sun dried tomatoes. Has anyone tried this with roasted red peppers? I was trying to think of acceptable substitutes. Thanks!

  7. I don’t understand how the “from frozen” cook time is the exact same as the “from fresh” cook time. That just doesn’t make any sense when it’s a huge solid lump of frozen chicken. Since I was caught by that on another recipe, this time I thawed it out all day. I sauteed it long enough that at least half of the chicken pieces were away from the main frozen chicken lump. After cooking it for 9 minutes, I have hot side dishes cooling on the table while I try to guess how much additional time this needs. I seriously hope this isn’t how the rest of my frozen meals will be. So far, NOT impressed with Once A Month Meals.

    1. Hi Danielle! I will split your questions up to try and answer them the best that I can:

      First, I am sorry to hear that you had trouble! It is so frustrating waiting on a meal that is not turning out right when people are waiting.

      The times are the same whether you cook from fresh/thawed AND frozen. Why is that?
      Because we take into account the amount of time it takes the Pot to come to pressure. The Instant Pot will take much longer to come to pressure for the frozen meal than it will for the fresh/thawed version. So while it will only take say 15 minutes to cook, it might take the frozen version 20 minutes to come to pressure, while the fresh/thawed version only takes 5 minutes to come to pressure. So remember that variable when you are trying to have your meal done in time for dinner (when utilizing the Once A Month Meals thaw sheets, these lengthened pressure building times are factored into the quoted time needed for the meal on serving day). Here is a great resource post that might help:

      The most important thing to remember is that the majority of users (us included) are on a learning curve with the Instant Pot, and cooking meat from frozen using this method is a fairly new concept. So bare with us as we navigate your issues and try to learn from them.

      So you’ll know, adjusting cooking times can be necessary, especially when cooking from frozen. When the meat is frozen as a group in the middle, you will find that you occasionally will have to add more time. That is simply a by-product of cooking thick pieces of frozen meat together or cooking a whole frozen meal.

      A few troubleshooting recommendations:

      Prior to freezing, cut the meat into smaller portions: We add this in the instructions for Instant Pot recipes, but this can help the frozen meat cook more thoroughly and through to the middle
      Place the frozen meal on a trivet: This will help the heat circulate around the meal rather than mainly at the bottom.
      Break up the frozen meal: If you have a large frozen chunk, try breaking up the one frozen chunk into smaller chunks, this way there is less to cook through in the Instant Pot as a whole.
      Partially defrost the frozen meal: If you have time, try partially defrosting the meal so there is less frozen ingredients to cook through. (This may change your cooking times overall using this method).
      Natural release for longer amounts of time or completely: Natural release will allow for cooking to continue without added more cooking time and pressure.
      Lastly, you can cook fully from thawed. This is obviously outside of the cooking from frozen recommendations. This will, however, almost guarantee that your meal is cooked to completion in the time allotted.

      Does that help? Feel free to pop into chat (in the bottom right-hand corner of the site) with any more questions!

  8. If I saute the chicken before putting everything else in the pot would I have to adjust the cooking time ? Or would it really matter ?

    1. It depends on whether you are cooking the chicken through while sauteing or just browning. If just browning, I might reduce the time by a minute or two, if you are cooking the chicken all the way through I would cut the time in at least 1/2 if not 3/4.

  9. The time on the IP from frozen is not correct. I did 1/4 the chicken breasts and have had an IP for nearly 2 years, so generally know how long things will take. I thought it seemed far too short, but saw in the comments that another person asked and was assured it was correct. I sauted a bit longer than 5 minutes, put it on high 9 minutes and did a 5 minute release. The chicken was raw in the middle. I put it back on for 15 minutes with a quick release and it temped right at 165.

    1. Hi Valerie, I’m sorry this recipe did not turn out for you. Thank you for your feedback, I’ve passed this along to our Menu Builder to review. ~OAMM

  10. I am new to instant pot. Is the oil from the marinade enough liquid to cook the chicken breast? Also, are you able to eat the sundried tomatoes and marinade after cooking or are you supposed to dispose it?

    1. Hi Rachel, Yes, the oil from the marinade is enough liquid to have the Instant Pot come to pressure. All of our recipes are tested by test cooks before we publish them. And yes, you can eat the sun-dried tomatoes and marinade after cooking, no need to dispose of them. Welcome to Instant Pot Cooking! If you haven’t checked out our Instant Pot landing page, it’s a great place to get started and learn all the tips and tricks! Hope this helps. ~OAMM

  11. After reading the comments, I added 1/2 cup during the saute and had no trouble coming up to pressure. I cooked for 20 minutes, after which time the chicken was mostly done. I separated the pieces and cooked for another 3 minutes and it was delicious.

  12. Another recipe where written instruction times are different. From frozen-sautéed 5 mins, on high for 9, natural release 5. Chicken still frozen and raw.

    PLEASE QC your instruction that are printed out! This is like the 4th recipe so far. Not impressed.

    1. Georgianne, thanks for reaching out. I’ve followed up with you via email to get some clarification on your question. 🙂

    1. Hi Daniel – You are not missing anything. This recipe does not require the saute step. In the original recipe there was a saute step. It was causing some burning issues during cooking for people, so we eliminated that step. Hope this helps!

  13. The flavors were great, and everyone enjoyed it, even my husband, the pickest of the bunch. However, the 18 minutes from frozen was not enough time. We cooked it according to the label instructions, and my husband didn’t hear the beep, so it sat in the pot for 17 more minutes naturally releasing, but the chicken was still raw, and even cold with some ice crystals. We ended up cooking it again the next day for 10 minutes. That did the trick, but it was a bit dry.

    1. Tonia, I’m so sorry this recipe cook time gave you trouble. By chance were you able to quarter the chicken breast since you were using frozen chicken? We suggest quartering chicken breast when cooking it in the Instant Pot so it cooks more evenly. Thanks for sharing, I’ve passed along your feedback to our menu builder team to review.

  14. I am planning on making this recipe in the instant pot. I have baked it and it is delicious. I am nervous because not one review says it turns out based on the given instructions. Has this recipe been tested recently?

    1. Hi Kristie, We have tested this recipe a few times based on member feedback. We feel like 1) the size of your Instant Pot matters and 2) adding more liquid if needed are 2 things to consider. If you have a larger pot (8qt), you may want to increase the liquid and cook time for this dish.

  15. Hi! I’m a Once A Month Meals newbie. I purchased my membership end of August. I decided to go ahead and make my first Mini Menu Friday, August 24th as we were planning to leave the following week to visit family in Boston before the kids went back to school this week. I chose the Whole 30 Mini Menu. We arrived home late last night and today, of course is Labour Day … nothing is open so no grocery shopping. It was SO nice knowing that I had an IP meal in the freezer ready to go for dinner tonight. I chose to make this one, the Bruschetta Chicken. I have the IP-LUX 6-Quart and cooked this from frozen exactly as directed. I’m not going to lie, I was REALLY REALLY nervous about making it. Would it turn out? Would they like it? You name it, I thought it. Well it turns out I had NOTHING to worry about … they all LOVED it!!! Our son (17yo) came back for seconds … the ultimate test in my opinion is when it passes the teenage boy test. I’m looking forward to preparing the other dishes from this mini menu, and making some new freezer meals to add to our freezer. THANK YOU! THANK YOU! THANK YOU!!!
    Annie J (Canada)

  16. I followed the instructions to the letter and the chicken was cold and raw in the center. I had to bring the IP to pressure again and cook another 10 minutes. After paying for the recipes it is very frustrating to have side dishes getting cold while I figure it out for myself.

    1. Hi Leisa, I’m so sorry this dish gave you troubles. We are currently re-testing it with test cooks based on feedback from our members.

  17. This is a great dish with great flavor. I like to put mine in a gallon bag and thaw for the instant pot. I serve 6 people and even with added time it was raw in the middle, the first time I made. Plus, those round containers take up too much space for me.
    I’ve made this three times now and will make it again.