This recipe was a reader request. He was searching for a pressure cooker marinara chicken recipe and couldn’t find one. Since I prefer to make my own quick marina sauce instead of buying a jar, I made my own marinara for this recipe. However, if you prefer to use your favorite jarred marinara sauce, just substitute that for the tomatoes and the spices in the recipe.
This recipe is super quick to make, so if you’re serving it with pasta be sure and get your pasta water boiling before you start the recipe.
- 1 tablespoon olive oil
- 4 large boneless, skinless chicken breasts
- 2 cloves garlic, crushed or pressed
- 1 can (14 oz.) crushed tomatoes in puree
- 1 cup water
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1 cup grated low-fat Mozzarella
- Salt and pepper chicken breasts. Add oil to the pressure cooking pot, select Browning. When oil is hot, brown the chicken breasts in two batches, Remove to a plate.
- When all the chicken is browned, add more oil if necessary and add garlic and saute for 1 minute. Add tomatoes, water, basil, red pepper flakes and salt to the pressure cooking pot. Stir to combine. Add chicken breasts to the pressure cooking pot.
- Cover and lock lid in place. Select High Pressure and 5 minutes cook time. When timer beeps, turn off and use a quick pressure release. Check and make sure the chicken is cooked through and no longer pink in the middle.
- Preheat the broiler and spray a small glass casserole dish with non-stick spray. Place the chicken in the dish. Select simmer and cook sauce until sauce thickens and is desire consistency. Pour sauce over chicken.
- Sprinkle Mozzarella over chicken and put the dish under the broiler until the cheese is melted and starting to lightly brown. Watch it closely once it starts to brown it can brown quickly.