Who doesn’t love chicken parmesan? This allergy-conscious dish leaves out all the gluten but retains the flavor of the original recipe. This tomato-based dish is perfect ladled over a bowl of pasta or spiraled zucchini noodles or eaten on its own. No matter what you choose to do, you’re guaranteed to be happy with your delicious decision to try this recipe.
• Hands-On Time: 15 minutes
• Cook Time: 20 minutes
1 Add the flour, salt, and pepper to a large zip-closure bag; seal and shake to mix. Add chicken cubes to the bag, seal, and shake to coat the meat in the flour.
2 Press the Sauté button on the Instant Pot®. Heat the oil and add the chicken and onion. Stir-fry for 3–5 minutes until onions are translucent. Stir in Italian seasoning and tomato paste. Sauté for 2 minutes. Stir in the broth, tomato sauce, vinegar, mushrooms, and honey. Lock lid.
3 Press the Manual button and adjust time to 12 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops and then unlock lid. Check the chicken using a meat thermometer to ensure the internal temperature is at least 165°F.
4 Stir the cooked chicken and sauce in the Instant Pot®. Transfer to a serving dish. Garnish with parsley and grated Parmesan cheese and serve warm.