Insalata Caprese Chicken Bowls


  • 1 1/2 lbs boneless, skinless chicken breasts,
  • 1 can diced tomatoes
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 container fresh ciliegine mozzarella
  • 1 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1/2 cup julienned fresh basil leaves
  • In the Instant Pot®, add chicken and tomatoes. Lock lid.
  • 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.
  • 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.
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