Insalata Caprese Chicken Bowls

The addition of chicken to this classic salad originating on the island of Capri adds yet another delicious element to this already fresh salad. Representing the colors of the Italian flag—green (fresh basil), white (mozzarella), and red (tomatoes)—this dish is best enjoyed with a fine glass of Italian vino!

Pantry Staples: salt, ground black pepper, olive oil

From “The I Love My Instant Pot” 5-Ingredient Recipe Book by Michelle Fagone. Published by Adams Media, available February, 9, 2021.

Cuisine

Italian, Modern

Course

Lunch, Salad, Side Dish

Difficulty

Easy

Duration

15-30 min

Cooking Technique

Pressure Cook

Keywords

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Prep Time

5 min

Cook Time

25 min

Servings

4 servings

Ingredients

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

Instructions

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.

Notes