Steam curls up from the valve and your stomach starts talking back. You sense somethintastys on its way and its coming quick. The float valve starts to jiggle, tellinyu the cookers pressurin up.
You notice the kitchen fills with warm tomato and garlic smells. That sealing ring hums a little tune of its own and you kinda imagine the final dish before its even done. Broth depth inside makes sure everything stays juicy and melts together right.
You remember those chicken breasts going in bare then comin out golden and soft. Your mouth waters as you wait for the natural release to finish. This aint just cooking, it feels like a little event every time.
What Makes Pressure Cooking Win Every Round
- Locks in all those savory flavors real good
- Chops down cooking time like you never believe
- Uses steam cues and float valve to keep you in control
- Sealing ring keeps moisture right where you want it
- Keeps chicken juicy, not dried out or tough
- Perfect broth depth stops things from burnin or stickin
- Makes topping cheese melt bubbly just right without fuss
The Complete Shopping Rundown
First up, you gotta grab 4 medium chicken breasts. Dont skip on those fresh as they make the whole dish pop.
Olive oil is a must for rubbin the chicken down nice and even. Youl want garlic powder and Italian seasoning for that baseline kick of flavor. A pinch of salt and pepper then rounds out the taste.
You need one jar of marinara sauce your favorite kinda brand. It adds the saucy base for everything to hang on.
Fresh basil, about a third cup sliced, gives a green note. If you cant find fresh, totally fine to skip it, but its something special when you do add it.
Grab about 8 ounces of cherry tomatoes, split right in halves to roast just so. Lastly, you want about a cup of shredded mozzarella cheese packed tight, with extra cheese for topping off later.
The Full Pressure Cooker Journey
- Heat up your pressure cooker on saute9 setting with a splash of olive oil.
- Rub chicken breasts with olive oil, then hit em on both sides with garlic powder, Italian seasoning, salt, and pepper.
- Place those breasts inside the cooker, makin sure theyre not crammed.
- Pour a little water or broth so you get the broth depth right. Lock the lid and set sealing ring in place.
- Close lid, set pressure to high and cook for about 8 minutes until the float valve pops up showing its pressurized.
- Once done cooking, let it natural release for 5 minutes so juices stay put, then quick release any leftover pressure.
- Open lid carefully and spoon marinara sauce all over the chicken. Drop cherry tomatoes and sprinkle mozzarella on top.
- Switch to oven-safe mode or transfer to oven. Bake at 400 degrees until cheese melts and bubbles, about 10 minutes. Garnish with basil then dig in.
Quick Tricks That Save Your Time
You can use pre-sliced chicken breasts if you wanna skip some prep. It makes seasoning faster and cuts your hands-on time.
Next, marinara jars with herbs already mixed in speed things up. You wont miss addin extra seasoning since its all right there.
Finally, use a shreddin bag mozzarella cheese instead of block. It melts neat and saves you that extra grating work.
Your First Taste After the Wait
You catch that rich, saucy smell first. It makes your mouth water real quick.
The chickens tender with a nice punch of garlic and Italian herbs that cling to every bite.
Mozzarella melted gooey and stretching bites bring that comfy feel you want in a bake.
Sweet pop of cherry tomatoes and fresh basil adds just the right color and zing that wakes up your plate.
How to Store This for Later
After cooling a bit, place leftovers in airtight containers for fridge timing. It keeps the bake fresh for up to 3 days.
For longer stash, freeze in a sealed freezer bag or container. When you reheat, use the oven or microwave on medium to keep cheese from dryin out.
Remember to separate extra marinara sauce on the side if you got some leftover. That way you can add fresh sauce on reheat instead of it getting watery.
If you want packed lunches, slice the chicken bake and wrap in foil or containers. It travels good without messy drips and reheats well.
What People Always Ask Me
- Can I use thighs instead of chicken breasts? Absolutely. Just adjust cooking time down by a couple minutes as thighs cook a little quicker.
- What if I dont got fresh basil? Totally okay to leave it out or swap dried basil sprinkled on later. Fresh just gives that brighter taste.
- Do I need to precook the chicken before pressure cooking? Nope. The pressure cooker handles it all from raw and keeps it juicy.
- How do I get the cheese perfectly melted? Baking in the oven after pressure cooking is key. It makes the cheese bubbly and lightly golden.
- Can I double the recipe? Sure thing. Just use a bigger pot and keep the broth depth in mind so it doesnt burn.
- What if my pressure cooker doesnt have an oven mode? Transfer to a regular oven-safe pan after releasing pressure and bake in your oven at 400 degrees. Works just as good.
Chicken Mozzarella Bake Pressure Cooker Recipe
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 4 chicken breasts medium
- olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- salt and pepper
- 1 jar marinara sauce 14 oz, your favorite brand
- ⅓ cup fresh basil sliced, optional
- 8 ounces cherry tomatoes halved
- 1 cup shredded mozzarella cheese packed, plus more as needed
Instructions
Instructions
- Heat up your pressure cooker on sauté setting with a splash of olive oil.
- Rub chicken breasts with olive oil, then season both sides with garlic powder, Italian seasoning, salt, and pepper.
- Place chicken into cooker without overcrowding.
- Add a splash of broth or water, seal lid, and set pressure to high. Cook for 8 minutes.
- Let pressure release naturally for 5 minutes, then quick-release remaining pressure.
- Carefully open lid and spread marinara sauce over chicken. Add cherry tomatoes and sprinkle with mozzarella.
- Switch to oven-safe mode or oven. Bake at 400°F for 10 minutes until cheese bubbles. Garnish with basil and serve.
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