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Comfort in an Instant: 75 Comfort Food Recipes for Your Pressure Cooker, Multicooker, and Instant Pot(r) a Cookbook Hardcover – Illustrated, 16 October 2018
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- Publisher : Clarkson Potter Publishers; Illustrated edition (16 October 2018)
- Language : English
- Hardcover : 160 pages
- ISBN-10 : 0525576150
- ISBN-13 : 978-0525576150
- Dimensions : 18.52 x 1.7 x 23.32 cm
- Best Sellers Rank: 132,349 in Books (See Top 100 in Books)
- Customer Reviews:
Best Cookbooks of 2018 --NPR Best Cookbooks and Food Books of 2018 --Huffington Post A heaping bag of cookbooks for everyone on your gift list--The Atlanta Journal-Constitution
Maybe you think these appliances are brilliant. Maybe you think they're gimmicky. But one thing's for certain: The New York Times veteran's cookbook will convince you that the Instant Pot is the best thing since sliced bread. Pesto risotto with cherry tomatoes, lemon chicken with garlic and olives and pimiento mac and cheese are some of the delights inside. -Pure Wow
Her first foray into Instant Pot cooking, Dinner In an Instant, was a hit, and now New York Times columnist and recipe developer Melissa Clark is back with 75 more Instant Pot recipes. This time, the focus is ultra easy comfort foods such as spicy turkey meatloaf, weeknight chicken parm, baked eggs and cheese grits, and matzo ball soup. -Epicurious
About the Author
From the Publisher
Weeknight Chicken Parmesan
2 to 3 servings
Active time: 15 min
Pressure cook time: 3min
Using the sauté function (on low, if possible), heat the oil in the pressure cooker pot. Stir in the garlic and cook until just turning golden, 2 to 4 minutes. Stir in the marinara sauce, 2 tablespoons of the Parmesan, and 1/4 teaspoon pepper. Increase the sauté heat to medium.
Season the chicken with the 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:
Serve as is or, for deeper flavors and a little bit of crispiness, broil the cheese until golden and bubbling: Heat the broiler with a rack 4 inches from the heat source. Scoop the chicken and sauce into a greased small rimmed baking sheet, trying to keep the cheese on top. Broil until the cheese has browned, 2 to 3 minutes. Sprinkle with basil, if desired.
- 1 tbsp extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 1 1/2 cups marinara sauce
- 3 tbsp grated Parmesan cheese
- 4 thin chicken cutlets
- 1/2 tsp dried oregano
- 4 ounces fresh mozzarella cheese, grated
- Chopped basil, for garnish (optional)