Menu

Instant Pot Creamy Bruschetta Chicken - Ready to Eat Dinner

<p>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.</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 drain Sun-Dried Tomatoes in Olive Oil
  • 2 tablespoons chop Basil, Fresh
  • 2 pounds quarter Chicken, Boneless Breasts
  • 1/4 cups Milk
  • 8 ounces Cream Cheese
  • 4 cups cook Spaghetti

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 10 ounces
  • 935 Calories
  • 52g Total Fat
  • 17g Sat Fat
  • 1g Trans Fat
  • 224mg Cholesterol
  • 655mg Sodium
  • 53g Total Carb
  • 5g Fiber
  • 5g Total Sugars (Includes 0g Added Sugars)
  • 64g Protein
  • 24 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 in a gallon storage bag, top with marinade and refrigerate for 30 minutes.
  4. Add the chicken and marinade 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.

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. **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 storage bag, top with marinade and refrigerate for 30 minutes.
  4. Add the chicken and marinade 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. Let cool.
  10. Divide the chicken and sauce among half of the indicated number of freezer bags.
  11. Divide the spaghetti among the remaining half of the freezer bags.
  12. Seal, label and freeze together.

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: In fridge
  2. Reheat the chicken in the microwave until warmed through.
  3. Reheat the spaghetti in the microwave until warmed through.
  4. Serve the chicken and sauce over the pasta.

© 2024