Healthy Instant Pot Chicken Parmesan

This instant pot chicken parmesan recipe is a healthy twist on classic chicken parm with lighter ingredients & extra veggies. Although this recipe uses a healthier approach, it is still rich in flavor and is so satisfying. The instant pot cooking method ensures the chicken remains juicy and tender, while the sauce is infused with fresh herbs and spices. This meal is high in protein and the addition of the extra vegetables makes for a balanced meal. Serve it over some grains or cauliflower rice for extra fiber and nutrients. So easy and delicious!

Benefits of healthy instant pot chicken parmesan

I love putting healthy spins on traditional dishes, and this one lives up to that! Traditional chicken parm is made with heavily breaded and fried chicken cutlets. Then, it is smothered in sauce and cheese, baked, and placed over pasta. As delicious as that may be, that is definitely a heavy dish. Here are a few reasons why this recipe is lighter, making it a much more beneficial option!

• Whole foods. The entire dish is made with unprocessed, whole foods and has no hidden preservatives or ingredients.
• Less breading. This recipe uses just a bit of organic flour and some wonderful herbs for coating the chicken. It is sauteed in avocado oil, which is high in healthy fats. Then, it is pressure cooked to retain all that wonderful flavor and moisture.
• Extra vegetables. The addition of zucchini and bell peppers makes this dish high in fiber and nutrients. You can never go wrong with adding extra veggies to a dish!
• Quality dairy. Feel free to use any cheese you like, but I personally find that quality is important when it comes to cheese. I recommend goat mozzarella or fresh mozzarella with minimal ingredients and no preservatives. This is easier on the gut microbiome!

How to make healthy instant pot chicken parmesan

Ingredients & Equipment

• 4 boneless, skinless chicken breasts
• 1 red bell pepper, diced
• 1 medium zucchini, chopped
• 1 cup organic flour
• 2 eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1 teaspoon basil
• salt & pepper to taste
• 2 tablespoons avocado oil (or olive oil)
• 1 cup marinara sauce (and more for topping)
• 1 cup of goat mozzarella or fresh mozzarella cheese
• fresh parsley or basil for topping (optional)
• Instant pot
• measuring cups and spoons

Season the chicken

• In a shallow dish combine the flour, garlic powder, oregano, basil, and salt & pepper.
• In another shallow dish, whisk together the eggs and almond milk.
• Dip each chicken breast in the egg mixture, then coat it in the flour mixture.

Brown the chicken

• Turn the instant pot to the saute setting and add the avocado oil to the inner pot. Set the timer for 10 minutes on medium heat.
• Then, saute each chicken breast for 2-3 minutes on each side or until it starts to brown. You will need to do this in 2 batches.
• Once complete, set the chicken aside.

Pressure-cook the chicken

• Scrape the bottom of the pot of any chicken remains and stir in the marinara sauce (keep the remains in for extra flavor).
• Then, add the chopped zucchini and bell pepper.
• Lastly, place the chicken breast on top of the sauce mixture (it is okay if some are overlapping each other).
• Pressure cook on high for 10 minutes. Allow the pressure to naturally release for 5 minutes before quick releasing the remaining pressure.
• Once done, remove the lid and add your cheese and let it melt before serving & enjoy!