Directions

1. Pour pasta, water, and 2t salt in the pot. Place on Pressure Cooker Lid. Ensure the Pressure Release Switch/Valve is in the "CLOSE" position. Press "PRESSURE COOK" use default pressure "HIGH". Press "TIME" and turn "START/PAUSE" dial to adjust to 2 min. Press "START/ PAUSE" to start cooking.

2. While pasta is cooking, place flour and remaining salt in a shallow bowl. Stir to combine. Add eggs and 2T water to another bowl, whisking to combine. Place bread crumbs and Parmesan cheese in another, separate bowl and mix.

3. Working in small batches, toss chicken in flour. Tap off excess then coat chicken in egg wash. Transfer to bread crumbs mixture, tossing well to evenly coat; set aside. Repeat for each piece.

4. When pressure-cooking is done, perform a quick release by moving the Pressure Release Switch/Valve to the "OPEN" position.

5. After all pressure/steam has been released, carefully remove Lid.

6. Pour marinara sauce over cooked pasta, reserving 1/4c of the sauce. Add broccolini and stir to incorporate.

7. Place Reversible Rack in the pot and over the pasta, making sure the Rack is in the higher position. Place breaded chicken on Rack and brush with oil.

8. Place on Air Fryer Lid. Press "AIR FRY" and turn "START/PAUSE" dial to adjust temp to 325° F. Press "TIME" and turn "START/PAUSE" dial to adjust to 15 min. Press "START/PAUSE" to air-fry.

9. When done, remove Lid. Using a hand-held thermometer, check to see that internal temperature of chicken has reached 165°F. If done, spread remaining 1/4c sauce on top of chicken. Top with mozzarella.

10. Place on Air Fryer Lid and press "AIR FRY" and use default cooking temp of 350°F. Press "TIME" and turn "START/PAUSE" dial to adjust time to 5 min. Press "START/PAUSE" to start.

11. When done, remove Lid, top chicken with fresh parsley, and serve.