Instant Pot Creamy Bruschetta Chicken - Dump and Go Dinner

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Instant Pot Creamy Bruschetta Chicken - Dump and Go Dinner

Tricia
The Cook
4 Servings
11 Ingredients
21 Comments
Enliven your dinnertime with some flavorful inspiration from southern Italy in this Instant Pot Creamy Bruschetta Chicken. Balsamic vinegar, sun-dried tomatoes, and fresh basil round out this rich pasta dish you can pair with seasonal produce or let shine on its own.
4 Servings
11 Ingredients
21 Comments

Ingredients

  • 2 teaspoons mince Garlic, Cloves
  • 2 tablespoons Balsamic Vinegar
  • ⅓ cups Olive Oil
  • ½ teaspoons Sea Salt
  • 1 teaspoon Black Pepper
  • ½ cups drain Sun-Dried Tomatoes in Olive Oil
  • 2 tablespoons chop Basil, Fresh
  • 2 pounds quarter Chicken, Boneless Breasts
Serving Day Ingredients
  • ¼ cups Milk
  • 8 ounces Cream Cheese
  • 4 cups cook Spaghetti

Containers

Supplies

  • Labels
  • Gallon Storage Bags

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.
  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

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
  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 a 64 ounce container.**
  3. Add frozen contents of freezer container 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 5 minutes then release any remaining pressure.
  7. Change to saute and add milk and cream cheese. Stir well until completely melted and well combined.
  8. Serve over cooked pasta.

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 in a gallon freezer 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 5 minutes then release any remaining pressure.
  8. Change setting to saute and add in milk and cream cheese, stirring until it melts and is well combined.
  9. Serve over cooked pasta.

21 Comments

Join the discussion
  1. I tried to make this but the Instant Pot would not come to pressure. I opened it and added some chicken broth to fix this.

    1. Hmm, that is interesting. We had this tested by several of our test cooks without issue. We will make note to keep a watch on others’ experience with this one.

      1. Something to consider: the directions for the Instant Pot say you must have at least one cup of liquid in the pot for it to come to pressure. Some recipes manage to avoid this requirement (becaue they have ingredients that rapidly produce the necessary liquid when heated), but it’s probably a good idea to be cautious if you see an IP recipe that uses less than one cup of liquid.

        Also complicating things is that there are several types of Instant Pot, and more arriving all the time. Older IPs have older software inside and are less smart about detecting the food burning due to insufficient liquid. This means that if a tester uses a newer IP on a borderline recipe, it might work OK – but an older IP might fail. Or, possibly there’s more moisture in the ingredients for the tester, or there’s an altitude difference, or any number of other things.

        The point is that for greater reliability, avoid the borderline IP recipes that have less than one cup of liquids. Or fix them by adding more liquid, like kathryn064 did.

        IMO, of course. Just a suggestion.

    2. Had the same thing happen first try, came up with a “BURN” error. Tried it again and it worked fine the second time. Thinking maybe the lid wasn’t on all the way or something.

    3. Same thing happened to me, I’ve been partially thawing it before putting it in the Pressure Cooker. Amazing recipe! SOOO YUMMY! Our favorite! 😀

  2. I made a batch of Instant Pot freezer meals for my daughter for Christmas. And this one comes up all the time. She mentions it every time we talk about cooking. My daughter. Who hates tomatoes absolutely loves this. 🙂

  3. Made this from frozen and it was a mess. The pile of chicken seared on one side and was still connected and frozen after 15 minutes on high pressure.

    1. Hi Leanne, I’m so sorry this recipe did not turn out for you. I’ve passed along your feedback to our Menu Builder team to review this recipe. Do you mind if I ask a few follow up questions. 1) What size Instant Pot are you using, and 2) did you quarter the chicken breast when you froze it? Just a couple questions to help us better understand and help you troubleshoot. Thanks so much! ~OAMM

  4. SO DELICIOUS!! <3 Absolutely loved this recipe, my husband and I scarfed it down ! Certainly going in the regular rotation 😀 Thank you for sharing!

  5. Delicious flavor! Tonight I didn’t have cream cheese or milk on hand so just added 1 cup water, cooked as directed, and ate as a soup.
    Next time will make sure I have the serving day ingredients before pulling from freezer.

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