Healthy Instant Pot Chicken Parmesan Recipes

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.

INSTANT POT CHICKEN PARMESAN

Steps:

• In a shallow dish, mix breadcrumbs, Parmesan cheese, flour, salt, pepper and Italian seasoning. In a separate bowl, add the egg whites and whisk together.
• Dip each chicken breast into the egg whites, and then dip into the breadcrumb mixture, covering both sides. Set chicken aside on a clean plate.
• Drizzle 2 tablespoons of olive oil into Instant Pot and turn it to the sauté setting. Once hot, saute chicken until lightly browned on each side.
• Pour tomato sauce over chicken and set Instant Pot to manual setting or the pressure cook setting, for 15 minutes. Turn valve to the sealed setting and allow to naturally release once chicken has cooked. Chicken should no longer be pink and have reached a temperature of 165 degrees F.
• When the seal has fully released, shred cheese on top of chicken. Place lid back on Instant Pot to allow cheese to melt.

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.

INSTANT POT CHICKEN PARMESAN

Steps:

• Clean excess fat off of chicken breasts using kitchen scissors.
• Butterfly chicken by cutting in half horizontally, to create 4 thinner slices.
• Using a meat mallet, pound the chicken until it reaches about 1/2 inch thickness. You can wrap the chicken in saran wrap or use a large ziploc bag to keep your kitchen clean.
• Season the chicken on both sides with salt and pepper.
• Set the instant pot to the Saute function for 10 minutes. Heat olive oil.
• Add the chicken breasts to the pot and sear for 4-5 minutes on both sides, until the chicken changes color to light brown.
• Add marinara sauce and ¼ cup water over the chicken, mix so that the chicken is well coated in the sauce.
• Coat the chicken breasts with dried spices and ½ tablespoon fresh chopped basil.
• Close the lid and set the valve to sealing. Select Pressure Cook, High Pressure for 5 minutes. It will take about 5 minutes for the pot to come to pressure. Once the pressure-cooking cycle is over, quick release the pressure.
• Once pressure is released, click 'Cancel'. Open the lid and add shredded mozzarella, parmesan, and some chopped basil on the top of the chicken.
• Close the lid but do not turn on the Instant Pot. Let the cheese melt in the steam inside the pot for 4-5 minutes.
• Garnish with red pepper flakes (optional), chopped basil leaves, and grated parmesan. Serve hot with pasta or roasted veggies and enjoy.
• Clean excess fat off of chicken breasts using kitchen scissors.
• Butterfly chicken by cutting in half horizontally, to create 4 thinner slices.
• Using a meat mallet, pound the chicken until it reaches about 1/2 inch thickness. You can wrap the chicken in saran wrap or use a large ziploc bag to keep your kitchen clean.
• Preheat your oven to 425 and prepare a parchment lined baking sheet.
• Place chicken on a baking sheet. Season the chicken on both sides with salt and pepper. Coat the chicken breasts with dried spices and ½ tablespoon fresh chopped basil.
• Bake at 425 for 15 minutes. After 15 minutes add about ¼ cup tomato sauce and ¼ cup shredded mozzarella on top of each piece of chicken.
• Return to the oven and bake for an additional 10 minutes until the sauce is warmed and cheese is melted.
• Garnish with red pepper flakes (optional), chopped basil leaves, and grated parmesan. Serve hot with pasta or roasted veggies and enjoy.

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.