7large fresh basil leavesabout ¼ cup, sliced into thin ribbons
10ouncessmall cherry tomatoeshalved
1-2tablespoonsbalsamic glaze
Instructions
Add the uncooked noodles, balsamic vinaigrette, and chicken broth to the Instant Pot inner pot.
Close and lock the lid.
Close the pressure release valve.
Press manual high and adjust the time to 4 minutes.
Once the cooking time has finished, do a controlled pressure release.
Pour the noodles and the liquid into a bowl and put the bowl in the fridge for about 30-60 minutes. The noodles will get colder and absorb the extra liquid in the bowl.
Remove the bowl from the fridge and add the mozzarella pearls, basil leaves, and cherry tomatoes.
Toss to combine.
Drizzle with balsamic glaze. Enjoy!
Notes
Rotini: You can use a similar noodle instead of rotini.
Balsamic vinaigrette: Be sure to use balsamic dressing, not balsamic vinegar.
Chicken broth: I like to use reduced-sodium chicken broth.