Instant Pot Chicken Parmesan
The ultimate comfort food, Instant Pot Chicken Parmesan is a creamy and cheesy delight that provides an easy weeknight dinner solution. With tender chicken and rich marinara sauce, this dish is sure to satisfy your cravings. Make it tonight for a cozy meal!
Equipment
- Instant Pot
Ingredients
- 1 teaspoon extra virgin olive oil
- 2 cloves garlic, thinly sliced
- 1.5 cups prepared marinara sauce
- 3 tablespoons grated Parmesan cheese
- Freshly ground black pepper
- 4 thin cutlets chicken, about 12 ounces total
- 0.5 teaspoon kosher salt, or more to taste
- 0.5 teaspoon dried oregano
- 4 ounces fresh mozzarella cheese, grated
- Chopped basil, for garnish (optional)
Instructions
- Using the sauté function (on low, if possible), heat the oil in the pressure cooker pot. Stir in the garlic and cook until just turning golden, about 2 minutes. Stir in the marinara sauce, 2 tablespoons of the Parmesan, and 1/4 teaspoon pepper.
- Increase the sauté heat to medium. Season the chicken with the salt, oregano, and pepper to taste. Nestle the cutlets into the sauce, overlapping as little as possible, then spoon the sauce over to cover the chicken.
- Lock the lid into place and cook on low pressure for 3 minutes. Manually release the pressure.
- Sprinkle the mozzarella and the remaining 1 tablespoon Parmesan evenly over the chicken. Cover the pot with the lid (but don’t lock it on) and let it sit for 4 to 5 minutes to melt the cheese.
- Serve as is or, for deeper flavors and a little bit of crispiness, broil the cheese until golden and bubbling: Heat the broiler with a rack 4 inches from the heat source. Scoop the chicken and sauce into a greased small rimmed baking sheet, trying to keep the cheese on top. Broil until the cheese has browned, 2 to 3 minutes. Sprinkle with basil, if desired.
Notes
- Tip 1: Store leftovers in an airtight container in the refrigerator for up to three days.
- Tip 2: You can freeze this dish. Portion it into freezer-safe containers, and it lasts up to three months.
- Tip 3: Serve with a fresh garden salad for a crisp counterpoint.
- Tip 4: Add red pepper flakes for some heat.
- Tip 5: For a vegetarian option, replace the chicken with eggplant or portobello mushrooms.