Instant Pot Chicken Parmesan Meatballs Recipes

INSTANT POT CHICKEN PARMESAN MEATBALLS

Instant Pot Chicken Parmesan Meatballs image

The meatballs are tender and juicy, and once covered in a nice cozy blanket of tomato sauce and melted mozzarella, they're pretty hard to resist.

Provided by Jen Fisch

Categories HarperCollins Appetizer Chicken Poultry Mozzarella Parmesan Tomato Basil Garlic Soy Free Peanut Free Tree Nut Free Wheat/Gluten-Free Meatball High Protein

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 large egg
2 cups shredded mozzarella cheese (8 ounces)
1/2 cup grated Parmesan cheese (2 ounces)
1/2 cup crushed pork rinds or almond meal
2 tablespoons chopped fresh basil, plus 1/4 cup thinly sliced fresh basil for garnish
2 cloves garlic, minced
1 1/2 pounds ground chicken
4 tablespoons olive oil, divided
1 tablespoon tomato paste
1 (14.5-ounce) can whole peeled plum (Italian) tomatoes, undrained
1 teaspoon dried basil, crushed
1 teaspoon garlic powder

Steps:

In a medium bowl, combine the egg, 1 cup of the mozzarella, the Parmesan, pork rinds, chopped basil, and garlic. Add the chicken and mix gently using your hands to combine. Form into 28 meatballs about 1 1/2 inches in diameter.
Select SAUTÉ on the Instant Pot. When the pot is hot, add 2 tablespoons of the olive oil. Add about half of the meatballs to the hot oil and cook until browned on all sides, turning the meatballs as needed, 6 to 8 minutes. Transfer the meatballs to a plate. Repeat with the remaining meatballs and 2 tablespoons olive oil.
Add the tomato paste to the pot. Cook and stir for 1 minute. Add the canned tomatoes and their juice, breaking them apart as you do so. Stir in the dried basil and garlic powder. Return the meatballs to the pot. Select CANCEL.
Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 10 minutes. At the end of the cooking time, use a natural release to depressurize.
Top the meatballs with the remaining 1 cup mozzarella and let stand until melted before serving with the basil leaves.

PRESSURE COOKER CHICKEN PARMESAN MEATBALLS

Pressure Cooker Chicken Parmesan Meatballs image

Provided by Barbara Schieving

Categories Chicken

Number Of Ingredients 17

Ingredients

1 lb. ground chicken
1/3 cup seasoned breadcrumbs
1/2 cup freshly grated Parmesan cheese
2 tablespoons finely chopped onion*
1 garlic clove, minced
1 tablespoon chopped parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1 large egg, beaten
1 14-ounce can chicken broth
2 teaspoons ranch dressing seasoning mix
1 tablespoon vegetable oil
2 ounces cream cheese
2 tablespoons cornstarch
3 tablespoons water
1 teaspoon lemon juice
1/3 cup sour cream

Steps:

In mixing bowl mix ground chicken, breadcrumbs, Parmesan cheese, onion, garlic, parsley, salt & pepper, and egg . Form into golf ball size meatballs. Refrigerate for 30 minutes. Add the chicken broth and ranch dressing seasoning mix to the pressure cooking pot and stir to combine. Spray a trivet or steamer rack with non-stick cooking spray. Place the trivet into the pressure cooking pot and place meatballs on the trivet. Lock the lid in place. Cook on high pressure for 5 minutes. When timer beeps, do a natural release for 5 minutes, then use a quick pressure release to release the remaining pressure. Heat a large skillet on high heat. Add vegetable oil and quickly brown meatballs on two sides. Select saute on the pressure cooker and bring the chicken broth to a gentle boil. Whisk in cream cheese. In a small bowl, dissolve cornstarch in water and add to the pot. Simmer until sauce thickens. Stir in lemon juice and sour cream. Remove the pressure cooking pot from the pressure cooker and add the meatballs to the sauce and stir to combine. Let rest 5 minutes before serving. Serve over white rice or noodles. Garnish with additional parsley if desired.

HEALTHY INSTANT POT CHICKEN PARMESAN

Healthy Instant Pot Chicken Parmesan image

Chicken parm in the instant pot leaves chicken breast cutlets juicy and tender, and there's just one pot to clean. And it doesn't require a lot of added fat to boot. Serve the chicken with whole-grain pasta, zoodles or steamed vegetables if you like.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1/2 small onion, chopped
2 cloves garlic, minced
One 28-ounce can crushed tomatoes
1 tablespoon tomato paste
2 teaspoons sugar
Pinch red pepper flakes
Kosher salt and freshly ground black pepper
4 chicken cutlets (about 1 pound)
1/2 teaspoon Italian seasoning
1/2 teaspoon sweet paprika
2 tablespoons grated Parmesan
4 slices low-moisture, part-skim mozzarella
6 basil leaves, cut into strips

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.

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