Instant Pot Chicken Parmesan – Cook Now or Freeze for Later

Instant Pot Chicken Parmesan – Cook Now or Freeze for Later

Yields: 4 servings

Ingredients

  • ⅓ cups Olive Oil
  • 2 pounds boneless skinless Chicken Breasts
  • 1 cup panko breadcrumbs
  • ⅓ cups Parmesan Cheese, Grated
  • 1 teaspoons Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 tsp. Salt
  • 1 tsp. black pepper
  • 1 Tbsp. dried Basil
  • 16 ounces Low Sugar Tomato Sauce
  • 2 cups Mozzarella Cheese, Shredded

 

Cooking Directions for NOW:

  1. Heat oil in inner pot on saute setting on medium. (if you do this in batches make sure there is enough oil in the bottom of the pot for lightly coat the bottom)
  2. Shake chicken in a Gallon Zip lock bag with 1 cup of Panko Breakcrumbs, garlic powder, onion powder, salt and pepper and basil. Pressing it with your hands to let the breadcrumbs and seasonings stick.
  3. Quickly brown each piece of chicken on both sides. (about 5 minutes each)
  4. Turn Instant Pot to “Keep Warm”.  Add sauce and shredded cheese to the top of the chicken.
  5. Turn Instant Pot to “Manual” and cover with the lid with the valve turned to “sealing”
  6. Lock lid into place
  7. Set Instant Pot to 20 minutes on high pressure.
  8. Quick release pressure.
  9. Serve over Zucchini Noodles or whole whole grain pasta

To Freeze Cooking Directions: 

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

  1. Heat oil in inner pot on saute setting.
  2. Shake chicken in a Gallon Zip lock bag with 1 cup of Panko Breakcrumbs, garlic powder, onion powder, salt and pepper and basil. Pressing it with your hands to let the breadcrumbs and seasonings stick.
  3. Quickly brown each piece of chicken on both sides. (about 5 minutes each)
  4. Remove from the Instant Pot and cool.
  5. Once cool, add chicken to a freezer safe gallon size zip lock bag.
  6. Top with shredded cheese and tomato sauce.
  7. Label and freeze.

Make From Frozen

These directions help you cook or reheat this meal AFTER it’s been frozen for when you are ready to eat it.

  1. Add frozen contents to inner pot.
  2. Lock lid into place and seal steam nozzle.
  3. Set 20 minutes on high pressure.
  4. Quick release pressure.