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Insalata Caprese Chicken Bowls (Instant Pot)

Insalata Caprese Chicken Bowls (Instant Pot)

From page 127 of The “I Love My Instant Pot” 5-Ingredient Recipe Book, this Insalata Caprese Chicken Bowl is so easy, super-fresh, and just plain delicious (and don’t skip the fresh basil leaves…they are the cherry on top of this bowl of goodness!).

Using ingredients that you probably already have on hand, The “I Love My Instant Pot” 5-Ingredient Recipe Book features fast and affordable recipes that don’t require a lot of prep or shopping. And best of all, they’re satisfying, flavorful recipes you will want to make over and over again!

Including an easy-to-understand overview of your Instant Pot, this cookbook has you covered for every occasion. From breakfast to dinner and desserts and snacks in between, you will save more time (and money) than ever while enjoying tasty food all day long.

Ingredients

  • • Pantry Staples: salt, ground black pepper, olive oil
  • • 1½ pounds boneless, skinless chicken breasts, cut into 1” cubes
  • • 1 (28-ounce) can diced tomatoes, including juice
  • • ½ teaspoon salt
  • • ½ teaspoon ground black pepper
  • • 1 (8-ounce) container fresh ciliegine mozzarella, drained and halved
  • • 1 tablespoon olive oil
  • • 2 tablespoons balsamic vinegar
  • • ½ cup julienned fresh basil leaves

Directions

1. In the Instant Pot, add chicken and tomatoes. Lock lid.
2. Press the Manual or Pressure Cook button and adjust time to 5 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops. Unlock lid. Check chicken using a meat thermometer to ensure internal temperature is at least 165°F.
3. Using a slotted spoon, transfer chicken and tomatoes to four bowls. Season with salt and pepper. Add mozzarella halves. Drizzle with oil and balsamic vinegar. Garnish with basil. Serve immediately.
4. Enjoy!

Ingredients

  • Pantry Staples: salt, ground black pepper, olive oil
  • 1½ pounds boneless, skinless chicken breasts, cut into 1” cubes
  • 1 (28-ounce) can diced tomatoes, including juice
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 (8-ounce) container fresh ciliegine mozzarella, drained and halved
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • ½ cup julienned fresh basil leaves

Directions

1. In the Instant Pot, add chicken and tomatoes. Lock lid.
2. Press the Manual or Pressure Cook button and adjust time to 5 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops. Unlock lid. Check chicken using a meat thermometer to ensure internal temperature is at least 165°F.
3. Using a slotted spoon, transfer chicken and tomatoes to four bowls. Season with salt and pepper. Add mozzarella halves. Drizzle with oil and balsamic vinegar. Garnish with basil. Serve immediately.
4. Enjoy!