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Instant Pot Chicken Parmigiana
Course
dinner, lunch
Cuisine
Italian
Keyword
chicken breasts, Chicken Parmigiana, parmesan
Prep Time
5
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
35
minutes
minutes
Servings
5
Calories
384
kcal
Author
Corrie
Ingredients
3
small
chicken breasts
cut in halves
1
teaspoon
salt
¼
teaspoon
black pepper
4
tablespoon
all purpose flour
¼
cup
parmesan
2
eggs
beaten
1 ½
cups
breadcrumbs
3
tablespoon
olive oil for frying
1
cup
water
1 ½
cups
tomato passata
1
teaspoon
sugar
2
garlic cloves
pressed
2
teaspoon
dried oregano
2
mozzarella balls
Instructions
Season chicken breasts with salt and pepper.
Take a bowl and mix flour with parmesan.
Dip each breast in flour and parmesan mixture.
Then place it in eggs mixture and coat with breadcrumbs.
Turn on the instant pot and select sauté.
Add oil in it, when oil is hot and in chicken breasts.
Cook until breadcrumbs turns brown on each side.
Do this in 2-3 batches.
When done, remove chicken from pot and press cancel.
Pour water in the instant pot and deglaze.
Add in tomato passata, sugar, oregano, garlic and mix well.
Place chicken breasts on the trivet and trivet in the instant pot.
Close the lid of the instant pot and set valve to sealing.
Set the instant pot to “Manual” at high pressure for 6 minutes, release the pressure manually through steam vent.
Open the lid of the instant pot.
Place slice of mozzarella on each chicken breast.
Close the lid again and let it sit for 2 minutes.
Open the lid, serve warm and enjoy.
Nutrition
Calories:
384
kcal
|
Carbohydrates:
30
g
|
Protein:
40
g
|
Fat:
11
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
160
mg
|
Sodium:
976
mg
|
Potassium:
617
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
189
IU
|
Vitamin C:
2
mg
|
Calcium:
193
mg
|
Iron:
3
mg