Instant Pot Shredded Chicken Bruschetta
This Instant Pot shredded chicken bruschetta is light, flavorful, and perfect for meal prep. Juicy shredded chicken is cooked with garlic and Italian seasoning, then topped with a fresh tomato bruschetta made with balsamic, olive oil, and basil. Serve it over rice, pasta, or greens for an easy, protein-packed meal that’s just as good for dinner as it is for lunch the next day.
Servings: 4
Ingredients
For the chicken
- 2 pounds boneless & skinless chicken breasts
- ¾ cup chicken broth
- 2 garlic cloves minced
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon red pepper flakes
For the bruschetta topping
- 3 cups cherry tomatoes halved
- 1 tablespoon extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic minced
- 1 small shallot thinly sliced, optional
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ cup fresh basil thinly sliced, for serving
- ¼ cup freshly shredded Parmesan cheese for serving
- Cooked Jasmine rice optional for serving
Instructions
- Add the chicken, broth, garlic, Italian seasoning, salt, pepper, and a pinch of red pepper flakes to a 6-quart Instant Pot.
- Secure the lid and set the valve to Sealing. Pressure cook on High for 10 minutes, then let it naturally release for 5 minutes before carefully doing a quick release for the rest of the pressure.
- Remove the lid and shred the chicken right in the pot using two forks, tossing it in all those flavorful juices.
- In a separate bowl, combine the diced tomatoes, olive oil, balsamic vinegar, garlic, shallots, salt, and pepper. Give it a good stir to coat everything evenly.
- To serve, layer the shredded chicken over cooked rice, then spoon the fresh bruschetta mixture on top. Garnish with basil and a sprinkle of shredded Parmesan before serving.