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.
Servings Prep Time
4servings 5minutes
Cook Time
Servings Prep Time
4servings 5minutes
Cook Time
  • 1 1/2lbs boneless, skinless chicken breastscut into 1 inch cubes
  • 1 can diced tomatoesincluding juice (28-ounces)
  • 1/2tsp salt
  • 1/2tsp ground black pepper
  • 1 container fresh ciliegine mozzarelladrained and halved, 8-ounce
  • 1tbsp olive oil
  • 2tbsp balsamic vinegar
  • 1/2cup julienned fresh basil leaves
  1. In the Instant Pot®, add chicken and tomatoes. Lock lid.
  2. 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.
  3. 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.
Recipe Notes

CALORIES: 433 | FAT: 17g | PROTEIN: 54g | SODIUM: 886mg | FIBER: 3g | CARBOHYDRATES: 12g | NET CARBS: 9g | SUGAR: 6g