First, prepare the bruschetta topping. In a medium bowl, combine the diced tomatoes, red onion, basil, olive oil, garlic, lemon juice, kosher salt, black pepper and red pepper flakes. Cover and set aside at room temperature to marinate, while you prepare the rest of the dish.

Next, cook the chicken and pasta. Place the diced chicken in the Instant Pot insert in an even layer. Sprinkle the chicken evenly with the Italian seasoning, kosher salt and black pepper. Pour in the chicken broth, then add the bowtie pasta in an even layer on top. Close the lid, set the vent to sealing and pressure cook on Manual High pressure for 4 minutes. It will take about 15 minutes to come to pressure.

Then, release pressure. At the end of cooking time, do a controlled quick release of the pressure (see note 3) and give the chicken and pasta a stir. (There will be a bit of liquid left at the bottom of the pot, but there shouldn't be much. If you find there's a bit too much liquid left, turn on the Sauté function and simmer off the liquid for a couple minutes. Turn off the Sauté function before proceeding!)

Add the cheese and tomatoes. Add the parmesan cheese and bruschetta topping and mix until evenly distributed. Set the lid askew on the pot to let the tomatoes and cheese warm for 3-5 minutes.

Garnish with additional parmesan cheese and fresh basil, if desired, and serve. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.