Chicken Parmesan Meatloaf Pressure Cooker Recipe
Enjoy a quick and flavorful Chicken Parmesan Meatloaf made in the pressure cooker for juicy, tender results with a cheesy topping.
Equipment
- 1 Pressure Cooker With crisping lid optional
Ingredients
Main Ingredients
- 680 g Ground chicken thighs Juicy for best flavor
- ⅔ cup Panko breadcrumbs Gluten-free works too
- ¼ cup Minced onion Gives moisture and sweetness
- 2 tablespoons Minced parsley Fresh is always better
- 2 cloves Minced garlic Gotta get that garlicky punch
- 1 teaspoon Lemon zest Just about a teaspoon adds brightness
- 2 Eggs Helps bind the mix together
- ¾ cup Shredded Pecorino Romano or Parmesan cheese Savory saltiness
- 1 ½ teaspoons Kosher salt Divided for mix and topping
- ½ teaspoon Freshly ground black pepper
- 14 ounce Can crushed tomatoes
- ½ teaspoon Granulated garlic or garlic powder
- ¼ teaspoon Crushed red pepper flakes For a little kick
- 4-6 ounces Fresh shredded mozzarella To top it all off
Instructions
Instructions
- First, preheat your oven (if you want a crisp top) to 350°F but don’t worry, most cooking is in the pressure cooker.
- Grab a big bowl and mix ground chicken, panko breadcrumbs, onion, parsley, garlic, lemon zest, eggs, 1 teaspoon salt, and pepper until it’s all blended good.
- Shape your mixture into a meatloaf and place it in a greased baking dish or the pressure cooker’s insert if you got a crisping lid or want the oven step later.
- Sprinkle the loaf with the shredded cheese plus the rest of the salt on top.
- Seal up your pressure cooker lid and cook on high pressure for about 15 minutes. Use a natural release for 10 minutes after cooking to keep it nice and juicy.
- For a little extra cheese melt and browning, put the meatloaf under the oven broiler for a few minutes after it’s done. Don’t skip the rest time - letting it sit 10 minutes seals in the juices really well.
- Slice and dig in with that perfect tender pull texture. You’ll notice how the broth depth carried right through the meat with all that cheese layered in.
Notes
Leftovers can be refrigerated for up to 3 days or frozen for longer storage. Use a pressure cooker with slow release to reheat frozen portions.