Healthy 20 Minute Instant Pot Chicken Parmesan Recipes

INSTANT POT CHICKEN PARMESAN

Steps:

• Season the chicken cutlets with salt, pepper, and Italian seasoning.
• To the Instant Pot, add the marinara sauce (and ¼ 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.

INSTANT POT CHICKEN PARMESAN

Steps:

• 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.

HEALTHY INSTANT POT CHICKEN PARMESAN

Steps:

• Turn the Instant Pot® to the low saute setting (see Cook's Note). Add the oil and heat until it is shimmering but not smoking. Add the onion and garlic and cook, stirring occasionally, until the onions just begin to soften, 4 to 5 minutes. Stir in the crushed tomatoes, tomato paste, sugar, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper then turn the pot off.
• Season the chicken cutlets on both sides with the Italian seasoning, paprika, 1/2 teaspoon salt and a few grinds of black pepper and nestle them into the sauce, overlapping just slightly if needed. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook, on high, for 2 minutes.
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and turn the Instant Pot® off.
• Use tongs to reposition the chicken on top of the sauce if they have sunk. Sprinkle the tops of each cutlet with the Parmesan then place the mozzarella on top, tearing the cheese in half if needed to better cover the chicken. Place the lid back on and let sit until the cheese has melted, 3 to 4 minutes.
• Spoon the chicken and sauce onto a plate or platter and garnish with the basil.

HEALTHY 20 MINUTE INSTANT POT CHICKEN PARMESAN

Steps:

• Season and brown the chicken. Set the Instant pot to the "SAUTE" setting and add some olive oil to the bottom of the pot. Slice the chicken breasts in half so you have 4 chicken cutlets and season both sides of the chicken with the seasoning, salt and pepper. Add the chicken to the Instant Pot and brown it for a few minutes on each side then remove it form the pot.
• Add the sauce and cook the chicken. Turn the Instant Pot off, then spread the sauce into the bottom of the pot and stir and cook it for a few minutes. Then add the chicken back to the pot and nestle it nicely in the sauce, making sure the pieces of chicken are not overlapping. Spoon some of the sauce over the top of each piece of chicken. Secure the lid, set the valve to the "SEALING" position and cook the chicken in manual mode on high for 3 minutes. Manually release the pressure after 3 minutes. Remove the lid and add the cheese to the top of each chicken cutlet, place the top back onto the Instant Pot for 2-3 minutes to allow the cheese to melt.
• Garnish and serve. Remove the chicken parmesan from the Instant Pot and place it onto a plate or serving dish. Garnish with fresh herbs such as sliced basil or parsley and another sprinkle of shredded parmesan cheese.

A 20-MINUTE CHICKEN PARMESAN

Steps:

• Press chicken breasts with the palm of your hand to flatten to an even thickness.
• Beat egg into a shallow bowl; place bread crumbs into a separate shallow bowl. Dip each chicken breast into beaten egg and press into bread crumbs to coat.
• Heat butter in a large skillet over medium heat and fry coated chicken breasts until golden brown, about 5 minutes per side.
• Pour pasta sauce over chicken, cover, and bring sauce to a boil. Reduce heat to low and simmer for 10 minutes. Sprinkle chicken with mozzarella cheese, Parmesan cheese, and parsley. Cover and simmer until cheeses melt, about 5 more minutes.