instant pot chicken parmesan sliders

Ingredients

Buy

• 1 (28 ounce) jar of marinara sauce (Recommended: Newman’s Own Marinara)
• 1 1/2 – 2 lbs fresh or frozen medium-sized boneless, skinless chicken breasts
• 1/2 cup grated parmesan cheese
• 12 mini wheat buns
• 12 slices provolone

Instructions

Make It Now

• Place marinara sauce and chicken breast in the Instant Pot.
• Lock and seal the lid. Cook for 7 minutes at high pressure. (Note: If using frozen chicken breast, cook for 15 minutes at high pressure). When cook time is done, use quick release of the pressure. (Chicken is done when it reaches 165°F internally or no longer has pink inside.)
• Remove the chicken breast to a wooden cutting board and shred with two forks. Return to the pot. Stir in the parmesan cheese .
• Open the buns and place on a sheet pan with the insides facing up. Then, broil for 1-2 minutes to get them toasted.
• Serve warm on mini buns and top with a slice of provolone .

Freeze For Later:

• Place raw chicken breasts and marinara in a gallon-sized freezer bag or round freezer container.
• Seal and freeze. (Tip: Freeze the bag inside a medium-sized bowl until solid, so it’s the shape of the Instant Pot.)
• Freeze a small bag of the provolone and a small bag of the parmesan cheese along with the chicken to create a meal kit.
• Place all of the meal components in a grocery sack or 2.5 gallon freezer bag to keep it together in the freezer.

Prepare From Frozen:

• Turn on the Saute function.
• Saute the frozen meal for 5 minutes to release some liquid.
• Follow Make it Now steps, except cook for 15-20 minutes with a quick release.