Instant Pot Chicken Parmesan

By Lori

3 Person

23 Minutes

248 Calories

This quick and easy Instant Pot Chicken Parmesan is the answer to your weeknight dreams!! And since it’s made in the Instant Pot, it’s ready in minutes! We recommend broiling the finished dish if you have a few minutes to spare to get the edges golden brown and crisp – totally optional! You can also add chopped olives, anchovies or capers with the sauce for more flavor if desired.

Ingredients

chopped basil, for garnish (optional)
4 oz. fresh mozzarella cheese, grated
1/2 tsp. dried oregano
1/2 tsp. kosher salt
ground black pepper
3 tbsp. grated parmesan cheese
1 1/2 cups prepared marinara sauce
4 thin chicken cutlets
2 cloves garlic
1 tsp. extra virgin olive oil

Method

01

Using the saute 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 parmesan, and 1/4 teaspoon pepper.
02

Increase the saute heat to medium.
03

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.
04

Lock the lid into place and cook on low pressure for 3 minutes. Manually release the pressure.
05

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.
06

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.
07

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.

Related Tags

Chicken Recipes

Chicken Parmesan Recipes

Instant Pot Recipes

Pressure Cooker Recipes

Easy Chicken Recipes

Pot Recipes

Instant Pot Chicken Parmesan

4.8

( By Lori )

01 Information

Grade easy
Serving 3 servings
Calorie 248 Kcal
Prep Time 5 Mins
Cook Time 18 Mins
Total Time 23 Mins

02 Ingredients

chopped basil, for garnish (optional)

4 oz. fresh mozzarella cheese, grated

1/2 tsp. dried oregano

1/2 tsp. kosher salt

ground black pepper

3 tbsp. grated parmesan cheese

1 1/2 cups prepared marinara sauce

4 thin chicken cutlets

2 cloves garlic

1 tsp. extra virgin olive oil

03 Method

Step 1

Using the saute 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 parmesan, and 1/4 teaspoon pepper.

Step 2

Increase the saute heat to medium.

Step 3

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.

Step 4

Lock the lid into place and cook on low pressure for 3 minutes. Manually release the pressure.

Step 5

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.

Step 6

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.

Step 7

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.

04 Author