HEALTHY INSTANT POT CHICKEN PARMESAN

Healthy Instant Pot Chicken Parmesan image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

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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.