Skip to main content

Instant Pot Chicken Parmesan

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!

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)

DIRECTIONS:

  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, about 2 minutes. Stir in the marinara sauce, 2 tablespoons of the Parmesan, and 1/4 teaspoon pepper.
  2. Increase the sauté heat to medium.
  3. 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.
  4. Lock the lid into place and cook on low pressure for 3 minutes. Manually release the pressure.
  5. 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.
  6. 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 INFORMATION

Yield: 4 servings, Serving Size: 1 cutlet
  • Amount Per Serving:
  • Freestyle Points: 4
  • Points +: 6
  • Calories: 248 calories
  • Total Fat: 11g
  • Saturated Fat: 4.5g
  • Cholesterol: 87.5mg
  • Sodium: 621mg
  • Carbohydrates: 7.5g
  • Fiber: 2g
  • Sugar: 3.5g
  • Protein: 29g

Read more at https://www.skinnytaste.com/instant-pot-chicken-parmesan/#gWEhLpuILrzYI3EB.99

Comments

Post a Comment

Popular posts from this blog

Creamy Keto Potato Salad - Keto Recipes

There are a few foods that I have never been able to bring myself to buy pre-made. Guacamole is one because the amount of work involved is worth the fresh taste. The other is potato salad. Why would I buy a pre-made potato salad that I eventually doctor up by adding more spices, more mustard, and more time when I could have just prepared it myself? Well, in theory anyway. Sure, I hate buying potato salad but nine times out of ten I wouldn’t actually make it either because it is time consuming! Anyone who has ever made fresh potato salad knows there is a fine line between under cooked taters and mashed potato salad. No thanks. Luckily, since I’ve been enlightened in the ways of ketogenic living I’ve also fell in love with “potato salad” all over again and now it’s easier than ever! The beauty about swapping out the starchy root vegetable for cauliflower florets is in the cooking and prep time. No more peeling and boiling potatoes that need time to cool and rest before you’ve f...
1 comment
Read more

Trump, Putin and a Test of the Presidential Power

The president of the United States phoned into Fox News on Saturday night for a non-interview interview about the non-emergency emergency along the southern border. About eight minutes into the 22-minute bit of stagecraft, the Fox host, Jeanine Pirro, changed topics and asked President Donald Trump about a New York Times article from the night before that revealed new details about federal probes into his possible links to Russian President Vladimir Putin. The Times disclosed that after Trump fired the director of the Federal Bureau of Investigation, James Comey, who was investigating Russian efforts to sabotage the 2016 presidential campaign, the FBI was so alarmed it began examining whether Trump himself had been “working on behalf of Russia against American interests.” Pirro embraced the moment, chuckling slightly and teeing up what should have been a softball question. “So, I’m going to ask you: Are you now or have you ever worked for Ru...
Post a Comment
Read more

Keto Peanut Butter Cookies

INGREDIENTS: 1 1/2 c.  smooth unsweetened peanut butter, melted (plus more for drizzling) 1 c.  coconut flour 1/4 c.  coconut sugar 1 tsp.  pure vanilla extract Pinch kosher salt 2 c.  dark chocolate chips, melted 1 tbsp.  coconut oil DIRECTIONS: 1. In a medium bowl, combine peanut butter, coconut flour, coconut sugar, vanilla and salt. Stir until smooth. 2. Line a baking sheet with parchment paper. Using a small cookie scoop, form mixture into rounds then press down lightly to flatten and place on baking sheet. Freeze until firm, about 1 hour. 3. In a medium bowl, whisk together melted chocolate and coconut oil. 4. Using a fork, dip peanut butter rounds in chocolate until fully coated then return to baking sheet. Drizzle with more peanut butter then freeze until chocolate sets, about 10 minutes. 5. Serve cold. Store any leftovers in the freezer.
1 comment
Read more