Instant Pot Chicken parmesan with spinach and mushroom
An easy chicken parmesan recipe, made in the Instant pot with added dose of spinach and mushrooms.
Equipment
Ingredients
- 3 pounds of chicken (approx. 8 pieces)
- 1 cup of frozen spinach*
- 1 cup of frozen mushrooms*
- 1 cup of shredded mozzarella cheese
- 4 tablespoons of parmesan cheese
- 1 cup of marinara sauce
- 1 cup of chicken stock
- 2 tablespoons of olive oil
- 1 teaspoon of minced garlic
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 1 teaspoon of dried parsley
- pinch of salt and pepper to taste
Instructions
- Add the olive oil and garlic into the instant pot and sauté for a couple of minutes until fragrant.
- Add the rest of the ingredients (except the parmesan and mozzarella), and set the Instant Pot to High Pressure for 14 minutes.
- Once the countdown has finished, let the pressure release naturally for 10 minutes.
- Open the Instant pot and stir.
- Move the chicken, spinach and mushroom stew to a baking dish.
- Preheat the oven for 5 minutes at 375°F (190°C).
- Cover the chicken with mozzarella and top with parmesan cheese.
- Place in the oven for 5 minutes or until the cheese melts.
- Serve while warm.
Notes
*If using fresh spinach and mushrooms, stir them into the Instant pot after the chicken finishes cooking, instead of before.
Nutrition
Serving: 1gCalories: 824kcalCarbohydrates: 16gProtein: 70gFat: 54gSaturated Fat: 21gPolyunsaturated Fat: 28gCholesterol: 262mgSodium: 320mgFiber: 5gSugar: 6g
Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.
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