Chicken Mozzarella Bake Pressure Cooker Recipe
This chicken mozzarella bake made in a pressure cooker is a juicy, cheesy one-pan wonder. With minimal prep, you get a comforting Italian-inspired dinner done fast and full of flavor.
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.
Notes
Store leftovers in airtight container for up to 3 days. Freeze as needed and reheat in oven or microwave to preserve cheesy texture.