Instant Pot Low Carb Chicken Parmesan (No Breading!)
This Instant Pot low carb chicken parmesan skips the breading but keeps the classic combination of juicy chicken, marinara, melted mozzarella, Parmesan, and fresh basil. It is ready in about 25 minutes.
Servings: 3 servings
Ingredients
- 2 tablespoons olive oil or cooking spray
- 3 boneless, skinless chicken breasts
- 1 tablespoon Nature's Seasoning or 1/2 tablespoon salt and 1/2 tablespoon pepper
- 1 tablespoon garlic minced
- 1 1/2 cups marinara sauce
- 1 1/2 tablespoons fresh basil minced and divided
- 1 cup mozzarella cheese shredded
- 3 tablespoons Parmesan cheese grated
Instructions
- Turn the Instant Pot to sauté mode. Once hot, add the olive oil.
- Add the chicken breasts and lightly sauté on each side until just browned on the outside. Remove and set aside.
- Add the marinara sauce, garlic, and half of the basil to the pot.
- Nestle the chicken breasts back into the sauce.
- Secure the lid and cook on high pressure for 10 minutes. When the time is up, manually release the pressure.
- Top each chicken breast with mozzarella cheese, then Parmesan cheese, then the remaining basil.
- Put the lid back on without sealing and let the pot sit on the warm setting for 5 to 7 minutes, until the cheese melts.
- Transfer to plates and serve over pasta, or keep it low carb with vegetables or a salad.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in the microwave or in a covered skillet over low heat so the chicken doesn't dry out.
This recipe uses Nature's Seasoning; use salt and pepper instead if you don't have it.