Instant Pot Chicken Parmesan
This Instant Pot Chicken Parmesan recipe has changed the way I cook this classic family favorite! We start with a simple sauté followed by 1-minute on high pressure, add in the cheese and voilá!
Servings: 4 servings
- 4 chicken fillets or 2 full breasts butterflied
- 1 tbsp olive oil
- sea salt and pepper , to taste
- 1/2 tsp each, paprika, garlic, oregano
- 1/4 cup onion, diced
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- fresh basil
In a small bowl mix the seasonings, salt and pepper together. Season chicken well on both sides. Set aside
Turn instant pot on sauté mode and add in the oil. When hot add the chicken and sauté on both sides until golden-brown (about 3 minutes on each side). If you have to work in batches please do so. At all times the chicken must be in contact with the pot.
Transfered chicken to a plate and immediately add in the onion and garlic. Sauté briefly (about 1 minute)
Add the marinara sauce and the chicken back in the pot. Try to submerge the chicken as much as you can.
Cook on high pressure HP for 1 minute followed by quick pressure release QPR.
Open the pot and add in the cheese and fresh basil. Cover the pot for 3-5 minutes so the cheese melts. Serve over your favorite pasta.