Instant Pot Chicken Parmesan
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
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- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
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- Peanuts: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 chicken breasts (skinless, boneless, cut into cutlets (see note*))
- 1 teaspoon salt
- Β½ teaspoon ground black pepper
- Β½ teaspoon Italian seasoning
- 24 ounces (680g) marinara
- Β½ cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon fresh basil leaves
- Cooked pasta (for serving)
Method
- Season the chicken cutlets with salt, pepper, and Italian seasoning.
- To the Instant Pot, add the marinara sauce (and ΒΌ cup of water if your marinara sauce is thick) followed by the seasoned chicken cutlets. Spoon the marinara sauce over the chicken to cover it.
- Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 3 minutes at high pressure. The Instant Pot will take around 6-7 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
- Carefully remove the lid, and top the chicken with parmesan followed with mozzarella. Cover with the lid again to let the cheese melt (if necessary, switch on the SAUTE setting for a few minutes to help the cheese melt).
- Garnish the chicken parmesan with chopped basil leaves and some extra grated parmesan if desired, and serve over buttered spaghetti.