Lubsyb's shared items
IP Chicken Parmesan
Pasta, Chicken, Pressure Cooker, Italian
Ingredients
4 tablespoons olive oil
1 cup chopped onion
4 garlic cloves, minced
2½ cups marinara sauce
1½ cup water
1 teaspoon Italian seasoning
1½ teaspooon salt
½ teaspoon ground black pepper
4-6 boneless, skinless chicken thighs, cut into bite sized chunks
2 lbs penne pasta
To finish:
1 cup grated mozzarella cheese
6 tablespoons grated parmesan cheese
chopped parsley or basil, to garnish (optional)
Steps
4 tablespoons olive oil
1 cup chopped onion
4 garlic cloves, minced
2½ cups marinara sauce
1½ cup water
1 teaspoon Italian seasoning
1½ teaspooon salt
½ teaspoon ground black pepper
4-6 boneless, skinless chicken thighs, cut into bite sized chunks
2 lbs penne pasta
To finish:
1 cup grated mozzarella cheese
6 tablespoons grated parmesan cheese
chopped parsley or basil, to garnish (optional)
Steps
- Set Instant pot to saute setting. When hot, add olive oil and then chopped onion and garlic. Cook, stirring frequently for 1 to 2 minutes, or translucent.
- Press cancel and then add marinara sauce, water, Italian seasoning, salt, pepper and chicken. Stir well to combine.
- Add the pasta on top and gently press it into the sauce, using the back of a spoon, making sure that they are mostly immersed into the sauce. Add water to just barely cover the pasta. Don't stir!
- Close instant pot, making sure that the valve is set to sealing, and cook for 5 minutes on manual mode and then let it be in warm mode for 4 minutes.
- Turn valve to vent and release all remaining pressure, open instant pot and sprinkle the mozzarella and parmesan on top. Close with the lid for 3 to 5 minutes, allowing the cheeses to melt. Stir to combine.
- Pro tip: Give a good stir before serving! This allows the cheese to combine with the pasta, redistribute all ingredients, and bring the flavors together.