Pressure cooker chicken bruschetta pasta recipe (very easy to make)!

Ingredients :

For the bruschetta:

• 1 pound diced roma tomatoes
• 1/2 cup (250 mL) diced red onion
• 1/2 cup (250 mL) chopped fresh basil
• 1/4 cup (65ml) olive oil
• 3 minced garlic cloves
• 1 tablespoon (15ml) freshly squeezed lemon juice
• 1/2 teaspoon (2.5ml) salt
• 1/4 teaspoon (0.125 ml) pepper
• Hot pepper flakes, to taste

For the pasta:

• 1.5 pounds skinless chicken breast, cut into 1cm cubes
• 1 teaspoon (5 ml) Italian spices
• 1/2 teaspoon (2.5ml) salt
• 1/4 teaspoon (0.125 ml) pepper
• 3½ cups (875 mL) chicken broth
• 1 pound round pasta, uncooked
• 3/4 cup (185 mL) grated parmesan cheese

Preparation :

1. In a bowl, combine all the ingredients for the bruschetta. Cover and let stand at room temperature.
2. Place the chicken in the bottom of the pressure cooker and sprinkle with Italian spices, salt and pepper.
3. Pour in the chicken broth.
4. Add pasta on top.
5. Seal the lid and cook on high pressure for 4 minutes.
6. Gradually release the pressure and mix.
7. If there is too much liquid, activate the “Saute” mode for a few minutes to simmer.
8. Add cheese and bruschetta mix. Stir well.
9. Close the lid and wait 3-5 minutes to let everything warm up.
10. Garnish with fresh basil and serve!

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