This dish is a play on the very fresh Insalata Caprese, traditionally made with buffalo mozzarella, a semisoft cheese that has been replicated using cow’s milk and is readily available at most grocers. Of course, those basic rectangles of mozzarella cheese may also be used in this chicken bowl; however, the moist, round variety is the way to go!
1½poundsbonelessskinless chicken breasts, cut into 1" cubes
1 28-ouncecan diced tomatoesincluding juice
1 8-ounceball fresh mozzarellacubed
½teaspoonground black pepper
½cupjulienned fresh basil leaves
Add chicken and tomatoes with juice to the Instant Pot®. Lock lid.
Press the Manual or Pressure Cook button and adjust cook time to 5 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops and then unlock lid. Check chicken using a meat thermometer to ensure the internal temperature is at least 165°F.
Using a slotted spoon, transfer chicken and tomatoes to four bowls. Garnish chicken with mozzarella cubes. Drizzle with olive oil. Season with salt, pepper, and basil, and serve.