Vegan Instant Pot Chik'n Bruschetta Pasta Recipe

Just like many of you I am ALWAYS looking for that one recipe that is a total dump-and-go, ready in under 30 minutes, with minimal ingredients.  Let's face it, life gets busy, but you still have to eat.  That is why I LOVE LOVE LOVE this recipe for Vegan Instant Pot Chick'n Bruschetta Pasta. 

I wish I could take all the credit for this recipe, but it was actually inspired by a YouTube video from Julie Pacheco that I will link HERE.  Hers was not vegan however, but no matter.  Like I am saying all the time if you see something you love, chances are you can veganize it.  I can't tell you how many times I have made this since seeing it on her video.  We love it and I know you will to, so 

Let's get started!

For this Vegan Instant Pot Chik'n Bruschetta Pasta Recipe you will need a few simple ingredients:

• 1 lb Pasta
• 1 12 oz package of Vegan Chicken Strips (non breaded)
• 4-5 Roma Tomatoes, diced (or 1 15 oz can)
• 1 Onion, Diced
• 4-6 Cloves of Garlic, minced
• 1 Lemon, Juiced
• 1 Tbsp Basil
• 4 c Water or Vegetable Broth
• 2 c Spinach
• 1 c Vegan Mozzarella, shredded 
• Salt and Pepper, to taste

The first step in this recipe is making the bruschetta.  

I deseeded and diced these roma tomatoes because I had them, but I have also made this with a 15 oz can of diced tomatoes.  Both were equally delicious. 

Next add the onion, garlic, basil, salt, and pepper.  

Squeeze the lemon juice over everything. 

Stir and let marinate while the pasta is cooking. 

This step is totally optional, but if you don't want HUGE bites of spinach in your meal take a moment and chop your spinach.  

Now let's get cooking. 

In your Instant Pot you are going to add the pasta, 

vegan chicken, 

and 4 cups of broth or water.  

Place the lid on the Instant Pot, make sure the valve is set to sealing, and press HUGH PRESSURE for 4 minutes.  

Once the Instant Pot has come to pressure and cooked for the 4 minutes you will do a quick release. 

You pasta will be perfectly cooked and you won't even need to drain it.  

Now add the spinach and

bruschetta.  

Add in the vegan mozzarella and give everything a toss. 

 

And there you have it Vegan Instant Pot Chik'n Bruschetta Pasta!  It's delicious and on the table in under 30 minutes.  The best part there are minimal dishes which let's face it IS the best part.  LOL  I know you and your entire family are going to LOVE this one so get in the kitchen and give it a try TONIGHT!

And as always...

Happy Reading, Happy Eating, and Happy Living, 

~The Kitchen Wife~

Yield: 6-8

Author: Mandee Pogue

Vegan Instant Pot Chick'n Bruschetta Pasta Recipe

This Vegan Instant Pot Chick'n Bruschetta Pasta is the perfect weeknight meal. Lots of flavor, minimal ingredients, and on the table in under 30 min!

Prep time: 10 MinCook time: 4 MinTotal time: 14 Min

Ingredients

• 1 lb Pasta
• 1 12 oz package of Vegan Chicken Strips (non breaded)
• 5 Roma Tomatoes, diced (or 1 15 oz can)
• 1 Onion, Diced
• 6 Cloves of Garlic, minced
• 1 Lemon, Juiced
• 1 Tbsp Basil
• 4 c Water or Vegetable Broth
• 2 c Spinach
• 1 c Vegan Mozzarella, shredded
• Salt and Pepper, to taste

Instructions

For the Bruschetta:

1. In a bowl combine the tomatoes, onion, garlic, basil, salt, and pepper.  
2. Sit to the side and wait for the pasta and chick'n to finish cooking in the Instant Pot. 

For the Chick'n and Pasta:

1. Add the pasta and vegan chicken into the Instant Pot.  
2. Add the water or broth to the Instant Pot. 
3. Place the lid on the Instant Pot and make sure the valve is set to SEALING.  
4. Push the PRESSURE COOK button and set the timer for 4 minutes. 
5. When the time has elapsed to a quick release.  
6. Remove the lid, give the pasta a stir.  
7. Stir in the chopped spinach, bruschetta, and vegan cheese.
8. Taste for seasoning and make any adjustments.  
9. Serve and Enjoy!

Notes:

*If you do not have fresh tomatoes feel free to used canned. I particularly like the canned diced tomatoes with Italian seasonings for this.

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