Instant Pot Chicken Parmesan and Parmesan Risotto
Chicken Parmesan Ingredients
1 tablespoon olive oil
2 cloves minced garlic
1.5 cups marinara sauce
3 tablespoons grated Parmesan
1/4 teaspoon black pepper
4 thin chicken cutlets
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
4 oz rustic cut mozzarella cheese
Chicken Parmesan Directions
Using lowest sauté setting on your pressure cooker,heat oil and add garlic. Cook until golden brown.
Add sauce, two tablespoons parmesan cheese and pepper.
Increase sauté setting to medium. Season chicken with salt and oregano. Nestle cutlets into sauce, overlapping as little as possible. Use spoon to cover chicken in sauce.
Switch pot into pressure cooker mode and cook at low pressure for 3 minutes.
Manually release pressure at end of cooking cycle.
Sprinkle mozzarella and remaining parmesan over chicken.
Cover pot with lid, with our locking it and let cheese melt 4-5 minutes.
Scoop chicken and sauce into greased, oven proof dish and place under broiler for 2-3 minutes
Risotto Ingredients
4 tablespoons butter
1/2 cup chopped onion
2 cloves minced garlic
1.5 cups Arborio rice
4 cups chicken broth, divided
3 tablespoons grated Parmesan
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chop fresh parsley
Risotto Directions
Using sauté function on Instant Pot melt butter.
Add onion and cook until onion is translucent.
Stir in garlic and rice. Cook for one minute.
Stir in one cup of broth and stir 2-3 minutes or until it’s mostly absorbed by the rice.
Add remaining broth, parmesan cheese, salt and pepper and lock lid.
Using manual mode, set pot to cook for 10 minutes at high pressure.
When cycle ends, natural release for 10 minutes and then quick release additional pressure until valve drops.
Serve and garnish with parsley.
Additional Notes
Recipes originally posted by Skinny Taste and 365 Days of Crock Pot. I used two different Instant Pots to make this meal.