Instant Pot Chicken Parmesan Recipes

INSTANT POT CHICKEN PARMESAN

Instant Pot Chicken Parmesan image

Instant Pot chicken parmesan is the easiest chicken dinner that you can make in the Instant Pot in just 20 minutes! Serve over buttered spaghetti for a family-friendly meal.

Provided by Diana

Time 20m

Number Of Ingredients 9

Ingredients

2 chicken breasts (skinless, boneless, cut into cutlets (see note*))
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon Italian seasoning
24 ounces (680g) marinara
½ cup grated parmesan cheese
1 cup shredded mozzarella cheese
1 tablespoon fresh basil leaves
Cooked pasta (for serving)

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.

Nutrition Facts : Calories 304 kcal, Carbohydrate 11 g, Protein 37 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 103 mg, Sodium 1980 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

INSTANT POT CHICKEN PARMESAN

Instant Pot Chicken Parmesan image

This quick and easy Chicken Parmesan is the answer to your weeknight dreams!! And since it's made in the Instant Pot, it's ready in minutes!

Provided by Gina

Categories Dinner

Time 23m

Number Of Ingredients 10

Ingredients

1 teaspoon extra virgin olive oil
2 garlic cloves (thinly sliced)
1-1/2 cups prepared marinara sauce
3 tablespoons grated Parmesan cheese
Freshly ground black pepper
4 thin chicken cutlets (12 ounces total)
½ teaspoon kosher salt (or more to taste)
½ teaspoon dried oregano
4 ounces fresh mozzarella cheese (grated)
Chopped basil (for garnish (optional))

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.

Nutrition Facts : ServingSize 1 cutlet, Calories 248 kcal, Carbohydrate 7.5 g, Protein 29 g, Fat 11 g, SaturatedFat 4.5 g, Cholesterol 87.5 mg, Sodium 621 mg, Fiber 2 g, Sugar 3.5 g

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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2019-01-10 Preparation 1. Using the sauté function (on low, if possible), heat the oil in the pressure cooker pot. Stir in the garlic and cook until …
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1. 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, 2 to 4 minutes. Stir in the marinara sauce, 2 tablespoons of the Parmesan, and 1/4 teaspoon pepper. Increase the sauté heat to medium.
2. 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.
3. Lock the lid into place and cook on low pressure for 3 minutes. Manually release the pressure.
4. 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.

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