Ingredients
1tspextra virgin olive oil
2clovesgarlic,thinly sliced
1½cupsmarinara sauce,prepared
3tbspParmesan cheese,grated
freshly ground black pepper
12ozthin chicken cutlets,(4 cutlets)
½tspkosher salt,or more to taste
½tsporegano,dried
4ozfresh mozzarella cheese,grated
basil,chopped, for garnish, optional
Preparation
Using the sauté function (on low, if possible), heat the oil in the pressure cooker pot. Stir in the garlic and cook for about 2 minutes until just turning golden.
Stir in the marinara sauce, 2 tablespoons of the Parmesan, and ¼ teaspoon pepper.
Increase the sauté heat to medium.
Season the chicken with salt, oregano, and pepper to taste. Nestle the cutlets into the sauce, overlapping as little as possible, then spoon the sauce over to cover the chicken.
Lock the lid into place and cook on low pressure for 3 minutes. Manually release the pressure.
Sprinkle the mozzarella and the remaining 1 tablespoon Parmesan evenly over the chicken. Cover the pot with the lid (but don’t lock it on) and let it sit for 4 to 5 minutes to melt the cheese.
Serve as is or, for deeper flavors and a little bit of crispiness, broil the cheese until golden and bubbling.
