A lighter version of Chicken Parmesan using boneless, skinless chicken breasts cooked in a seasoned marinara sauce and then topped with cheese and cooked in minutes using your Instant Pot multi-cooker.
4thin bonelessskinless chicken breasts
Ground black pepperto season
1/2cup chicken stock or water
1 1/2cupsmarinara sauce
1cupshredded Mozzarella cheese
3Tbspfresh grated Parmesan cheese
1Tbspchopped fresh basiloptional
Season the chicken breasts with salt and pepper and set aside.
Turn on the Instant Pot to the SAUTE mode. Once the display reads HOT, add the olive oil and add the chicken. Once the chicken browns on one side, flip over and lightly brown on the other side. Remove the chicken from the Instant Pot.
While still on the SAUTE mode, add garlic and sauté for 1 minute.
Add the chicken stock/water and scrape any browned bits off the bottom of the pot.
Place the browned chicken breasts into the liquid and pour the marinara sauce on top of each chicken breast. DO NOT STIR! Sprinkle the dried basil on top.
Lock the lid in place and turn the valve to the SEALING position. Pressure Cook/Manual on HIGH pressure for 3 minutes.
When the cooking time is up, allow for the pot to Natural Release Pressure for 5 minutes. Then quick release any remaining pressure. Keep the KEEP WARM function on.
Add Mozzarella cheese, Parmesan cheese, and fresh basil (if using) over each chicken piece.
Close the lid and let the cheese melt for 4-5 minutes. Remove the lid and serve immediately.