Bone-in Chicken Breasts in Creamy Marinara Pressure Cooker Recipe

Bone-In Chicken Breasts In Creamy Marinara Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 12 minutes at HIGH pressure

• 2 tablespoons olive oil
• 4 cloves garlic, sliced
• 2 big pinches red pepper flakes
• pinch chili powder
• 2 cups jarred marinara sauce of your choice
• 3 tablespoons chopped fresh basil
• 2½ to 3 pounds (about 4) bone-in skin-on split chicken breasts, trimmed of fat
• sea salt
• 1½ cups grated Parmesan cheese
• ½ cup creme fraiche

Method

1. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat
2. Add the garlic and pepper flakes and heat for 1 minute
3. Take the pot off the heat and add the marinara and basil (the sauce can spit and sputter when it hits the hot pot)
4. Sprinkle the chicken breasts with some salt, but not too much as there is salt in the marinara and the cheese
5. Nestle the breasts down into the sauce
6. Close and lock the lid
7. Set the burner heat to high
8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
9. Set a timer to cook for 12 minutes
10. Remove the pot from the heat
11. Open the cooker with the Quick Release method
12. Be careful of the steam as you remove the lid
13. Transfer the chicken to a serving platter, setting them on top of the hot pasta
14. Remove the skin and discard
15. Cover with aluminum foil to keep warm
16. Spoon any fat off the surface of the sauce and stir in ¾ cup of the Parmesan and the creme fraiche
17. Pour the sauce over the chicken and pasta and serve the remaining ¾ cup Parmesan on the side for sprinkling

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