Pressure Cooker Bruschetta Chicken with Zoodles

Pressure Cooker Bruschetta Chicken with Zoodles is a dump and push, Low Carb, Gluten Free, Keto meal that tastes like a million bucks.

Low Carb Pressure Cooker Bruschetta Chicken with Zoodles

Pressure Cooker Bruschetta Chicken with Zoodles

I am dieting.  Whether it be Low Carb, counting calories, Keto, Weight Watchers, I need to lose weight.

My  Instant Pot DUO Plus 60 will be very valuable in my weight loss journey.

I promise that the flavor and ease of cooking will remain my top priority.

When we go out to eat at Italian restaurants, I can make a meal out of the Bruschetta and the Bread.  That is all I need.  🙂

This Pressure Cooker Bruschetta Chicken with Zoodles has been a labor of love and has gone through many incantations.

There are a few issues.  No protein, lots of oil and very high carbs.

My version of Bruschetta in the Instant Pot DUO Plus 60, needed to be delicious, while maintaining the high level of flavor my readers expect from my This Old Gal Blog.

My Pressure Cooker Creamy Tuscan Garlic Chicken has been the number one Chicken recipe on the Blog.  Let’s see if this recipe can break the record.

Cast of Ingredients for Pressure Cooker Bruschetta Chicken with Zoodles

There is so little effort and such a big taste.

What are the ingredients for Bruschetta Chicken?

• Chicken Breast
• A good Extra Virgin Olive Oil – always use the best that YOU can afford
• Diced Tomatoes
• Lots of Fresh Garlic
• Red Onion
• Fresh Basil
• Sea Salt
• Freshly Ground Black Pepper
• Balsamic Vinegar
• Chicken Base
• Fresh Parmesan Cheese (not the grated stuff in the can)
• Mozzarella

Dump the Tomatoes and all the Spices into the cooking pot

Make sure to drain the Diced Tomatoes, so the Sauce won’t be watery.  I like to use Tomatoes that say “Imported from Italy.”

You are not going to even need a Mixing Bowl, as the ingredients will get mixed right in the cooking pot.

The Kassandrinos Olive Oil is a really good Olive Oil and priced right.

Give the Olive Oil, Diced Tomatoes, Fresh Garlic, Balsamic Vinegar, Red Onion, Salt and Pepper a quick mix.

Add the Chicken and the Freshly Grated Parmesan Cheese

After the Olive Oil, Diced Tomatoes, Fresh Garlic, Balsamic Vinegar, Red Onion, Salt and Pepper are mix together, add in the Chicken.

Lightly pound the Chicken, so that the Breasts are all about the same thickness.

Add the Freshly Grated Parmesan Cheese (remember, a block of real cheese, not from a can) on top and you are ready to cook!!!

Use a Spiralizer to Make the Zoodles

While the Bruschetta Chicken is cooking, grab your Veggie Spiralizer.

And a couple of Zucchini Squash.

It’s that easy and only takes a minute.

My manual hand held Spiralizer gets the job done, just not as fast.

This Oxo Spiralizer does a better job.

Beautiful Zucchini Noodles “Zoodles”

This Veggie Spiralizer comes with several blades, so you can choose the size of your Zoodles.

I like to use the Spaghetti blade.

My other half, won’t touch the stuff, so I made just enough for me.

The Pressure Cooker Bruschetta Chicken with Zoodles recipe is really good with Pressure Cooker Spaghetti Squash.

The Zoodles can be used raw, so that is an advantage if you are in a hurry.

(As an aside, Beet Zoodles are da bomb!!!!)

For a Richer Sauce, Add a Little Butter

What I love about this recipe, besides it being so simple and quick, is the versatality.

You can change it up a bit for other textures and flavors.

If you want to add some richness, a bit of Butter will do just that.

For a Creamy Sauce, swirl in some Heavy Cream to the cooking pot.

For a change from Zoodles, try my Pressure Cooker Mashed Turmeric Cauliflower.

OMG, the Bruschetta Chicken Sauce mixed with the Mashed Cauliflower is incredible.  It’s almost decadent.

Stir in the Fresh Basil

We have very fragrant Basil plants outside.

The Fresh Basil adds such aroma and freshness to this dish.

If you want to warm up the Zoodles and give them a bit of a steam, add them right into the pot and stir.

The residual heat will cook them in about 30 second to the perfect tenderness.

I tend to just use them raw.  Probably because I cannot get Ed to even taste Zoodles, so I am used to just making the Zoodles and plating them raw.

Another super healthy recipe to try is my Pressure Cooker Americana Wedding Soup.  It is filled with so much flavor and is also Low Carb!

You won’t miss the potatoes with my secret ingredient taking the place.  Let me know what you think.

Instant Pot Bruschetta Chicken with Zoodles

Can you smell this Instant Pot Bruschetta Chicken with Zoodles through your monitor?  Do you think you are in a fine Italian restaurant?

The hot and yummy Bruschetta will melt the Mozzarella to perfection.

No need to turn on the Oven or Air Fryer.  Well, if you want to kick this up a notch, make some of my Air Fryer Radish Hash Browns.  Crumble them on and sprinkle on top of the Bruschetta Chicken.  Now THAT would be delish.

Pay no attention to that Pasta behind the Curtain Zoodles.

Kitchen Equipment and Essentials

• Instant Pot DUO Plus 60
• J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
• Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
• Culina Stackable (Dry) Stainless Steel Measuring Cups
• Anchor Hocking Glass (Liquid) Measuring Cups
• di Oro Living Silicone Spatulals Set
• Kassandrinos Olive Oil
• Meat Tenderizer
• OXO Veggie Spiralizer
• Microplane Artisan Ribbon Grater

Caring is sharing!  If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!

Here is the handy printable recipe:

Pressure Cooker Bruschetta Chicken with Zoodles

5 from 4 votes

Print

Pressure Cooker Bruschetta Chicken with Zoodles

Prep Time

15 mins

Cook Time

4 mins

Total Time

19 mins

 

Pressure Cooker Bruschetta Chicken with Zoodles is a dump and push, Low Carb, Gluten Free, Keto meal that tastes like a million bucks.

Course: Dinner, Lunch, Main Course

Cuisine: Italian

Servings: 4 servings

Author: Jill

Ingredients

• 4 Chicken Breasts boneless, skinless
• 2-3 pounds Diced Tomatoes drained
• 1/2 cup Red Onion diced
• 2/3 cup Fresh Parmesan Cheese grated
• 1/4 cup Extra Virgin Olive Oil
• 2 Tablespoons Balsamic Vinegar
• 1 whole Fresh Garlic peeled, minced
• 1 Tablespoon Chicken Base
• 1/2 teaspoon Sea Salt
• 1/4 teaspoon Freshly Ground Black Pepper
• 1/2 cup Fresh Basil Leaves
• 2 Tablespoons Butter (optional)
• 6-8 ounces Mozzarella Cheese thinly sliced
• Zucchini

Tools

• 1 Veggie Spiralizer

Instructions

1. Add Tomatoes, Garlic, Onions, Oil, Chicken Base, Vinegar, Salt and Pepper to Pressure Cooker cooking pot and mix together.

2. Add Chicken and Parmesan Cheese.
   

3. Lock on Lid and close Pressure Valve. Cook at Low Pressure for 3 minutes. When Beep sounds, allow a 5 minute natural pressure release.

4. Make Zoodles.

5. Open lid and mix in Butter (if using) and Fresh Basil.

6. Place Chicken on Zoodles or Pasta. Lay Mozzarella Cheese over Chicken and spoon Bruschetta over Chicken.
   

Recipe Notes

Use as many Tomatoes as you like!

Options

• Use 2 Tablespoons of Butter for richer flavor.
• Use 1/4 cup of Heavy Cream for a Creamy Bruschetta Chicken.

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