Start by preparing your chicken breast. Butterfly chicken by cutting in half horizontally, to create 2 thin slices then season with salt and pepper.
Set the instant pot on the SAUTE function, let it heat up. Add 2 tablespoons of olive oil. Add the chicken and cook on both sides, until the chicken changes color to light brown.
Add marinara sauce and ¼ cup water over the chicken, mix properly so that the chicken is well coated in the sauce.
Add Italian seasoning and ½ tablespoon chopped basil, and mix.
Close the lid and pressure valve. Select the PRESSURE COOK button on HIGH PRESSURE and cook for 5 minutes.
Once the pressure-cooking cycle is over, quick release the pressure. Select the CANCEL button.
Open the lid and add shredded mozzarella, parmesan, and some chopped basil on the top of the chicken.
Close the lid but do not turn on the Instant Pot. Let the cheese melt in the steam inside the pot for 4-5 minutes.
Garnish with red chili flakes (optional), chopped basil leaves, and grated parmesan and serve hot with pasta or bread or roasted veggies and enjoy.