Healthy Instant Pot Chicken Parmesan
Enjoy a delicious and healthy twist on classic Chicken Parmesan with our Instant Pot recipe made with lighter ingredients & extra veggies!
Servings: 4
Calories: 250kcal
Equipment
- Instant Pot
- Measuring cups and spoons
Ingredients
- 4 boneless, skinless chicken breasts
- 1 red bell pepper diced
- 1 medium zucchini chopped
- 1 cup organic flour
- 2 eggs
- 1/4 cup almond milk unsweetened
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon basil
- salt and pepper to taste
- 2 tablespoons avocado oil or olive oil
- 1 cup marianara sauce plus more for topping
- 1 cup goat mozzarella or fresh mozzerella
- fresh parsley or basil for topping optional
Instructions
- 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.
- 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.
- 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!
- Any leftover chicken parmesan can be stored in the refrigerator for 4 days in an airtight container.
Nutrition
Serving: 1serving | Calories: 250kcal | Carbohydrates: 20g | Protein: 25g | Fat: 8g | Sodium: 450mg
