Caprese is incredibly easy to make at home and the ingredients pair well with chicken and pasta! This recipe is our take on combining one of our favorite salads with a few extra ingredients to make it into an entire meal that everyone will love. We hope that you enjoy it as much as we do! :)
Turn Instant Pot on Saute-hi. Once hot, add in olive oil.
Add in minced garlic and stir.
Add in cubed chicken and stir. Saute on hi for about 5 minutes, stirring constantly. You want to lightly brown the chicken but you do not want to fully cook the chicken.
Season chicken with a little salt and pepper as you are browning it.
Once chicken is lightly browned, turn off saute function and add in cherry tomatoes that you have cut in half.
Add in sliced basil and stir all ingredients together until well combined.
Pour in rotini pasta. Do not stir once you have added the pasta. If you stir, you may end up getting a noodle or two stuck to the bottom and this will cause the meal not to cook properly and may end up burning.
Pour in chicken broth. Do not stir! You can lightly press down on the pasta to make sure that most of it is submerged in the broth, but do not stir.
Close the pressure cooking lid and set function to “pressure cook,” change time to 2 minutes on high pressure. Make sure that the valve is set to seal. Once timer has beeped at the end of the 2 minutes, natural release pressure for about 2 minutes and then quick release remaining pressure.
Add in the mozzarella cheese and stir pasta. If you would like, you can add additional basil and tomatoes to add a crisp texture to the dish.
Plate and serve with fresh basil and a drizzle of balsamic glaze. Enjoy!