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Instant Pot Caprese Chicken


  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes (plus 5 minute NPR)
  • Total Time: 25 minutes
  • Yield: 4-6 1x
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Ingredients

  • ½ cup chicken broth
  • 1 ½ pounds boneless, skinless chicken breasts or thighs
  • 1 Tbsp olive oil
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp garlic powder
  • 1 Tbsp balsamic vinegar
  • 1 (14.5 oz) can crushed tomatoes
  • 23 Tbsp cornstarch + 23 Tbsp water
  • ½ cup grated mozzarella cheese or 4 oz fresh mozzarella pearls, drained
  • ½ cup shredded parmesan cheese
  • ¼ cup chopped fresh basil

Instructions

For the Instant Pot:

  1. Pour chicken broth into Instant Pot. Add in chicken. Drizzle chicken with olive oil and then sprinkle with salt, pepper, garlic powder and balsamic vinegar. Dump the tomatoes on top. 
  2. Cover and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes. When time is up let the pot sit for 5 minutes and then move valve to venting. Remove the lid.
  3. If a thicker sauce is desired make a cornstarch slurry. Turn your Instant Pot to the saute setting. In a small bowl stir together 2 Tbsp of cornstarch with 2-3 Tbsp of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly. Add in the mozzarella, parmesan and basil. Serve the chicken and sauce over your choice of pasta. 

For the slow cooker:

  1. Add chicken into slow cooker. Drizzle chicken with olive oil and then sprinkle with salt, pepper, garlic powder and balsamic vinegar. Dump the tomatoes on top.
  2. Cover and cook on low for 4-6 hours. 
  3. Add in the mozzarella, parmesan and basil. Serve the chicken and sauce over your choice of pasta. 

  • Category: Chicken
  • Method: Instant Pot