Add 1 tbsp EVOO, diced chicken breasts, 2 cloves minced garlic, 1 large can (28 oz) of diced tomatoes and rotini pasta to InstaPot (pressure cooker) in that order and season with salt & pepper.
3.
Cook on high pressure for 3 minutes (will take 10-15 minutes to pressurize).
4.
While chicken and noodles cook, combine 5 diced plum tomatoes, 1 diced small red onion, 1 tbsp EVOO, 2 cloves minced garlic, and 1/2 c fresh chopped basil. Mix well and season with salt & pepper.
5.
When chicken and noodles are done, depressurize the cooker and stir in grated parmesan cheese and bruschetta.
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pastyourself
