A pressure cooker twist on a classic Italian dish. This is a lighter version of Chicken Parmigiana without the thick breading, that cooks in less than 10 minutes in the pressure cooker.
Today I’m featuring a recipe from Peggy Under Pressure. Peggy is Patty’s pressure cooker. A beautiful 8 qt. Elite digital electric pressure cooker, which Patty has been using and loving since 2009.
Patty also loves this Chicken Parm recipe. It’s one of her favorite recipes to make. “It makes chicken breasts unbelievable soft, juicy and tender without running the risk of it becoming dry and flavorless.”
Tuesdays are Italian night at our house, so I couldn’t resist making Patty’s favorite recipe last Tuesday. We loved it too and I’ll definitely be making it again.
One change I would make next time is to add the Parmesan cheese to the sauce after pressure cooking the chicken. I used my Instant Pot without a non-stick coating and clean-up was a pain. I also melted the cheese on top of each cooked chicken breast under the broiler instead of in the pressure cooking pot.
Visit Peggy Under Pressure for Patty’s delicious Chicken Parmigiana Italia recipe. You’ll be glad you did.
More pressure cooker recipes from Peggy Under Pressure you might like:
If you would like to have a recipe featured on Pressure Cooking Today, please contact me at pressurecookingtoday at gmail dot com.