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This Instant Pot chicken Parmesan is another easy and delicious recipe I’ve added to my weeknight dinner rotation! Crispy breaded chicken breasts are cooked up with marinara and cheese, then served on a bed of spaghetti. This easy Italian-inspired recipe makes 4 hearty servings and takes less than an hour to whip up from start to finish in a pressure cooker. I love how easy it is, and my family loves how tasty it is!
Easy Chicken Parmesan
I love how quick and easy my Instant Pot makes dinner. Just like regular chicken Parmesan, this recipe features savory chicken, tasty marinara sauce, and melty mozzarella cheese all served over cooked spaghetti. But cooking it in an Instant Pot makes the whole process so easy!
Tips for Beginners
- If you are cooking meat frozen, it will need approximately 50% more cooking time inside the instant pot, so take that into account!
- After adding the cheese, do not turn the instant pot back on. Let the residual heat melt the cheese.
- For extra-crispy cheese, transfer the finished dish to an oven-safe baking dish and broil for 3-5 minutes in the oven.
Instant Pot Chicken Parmesan Recipe
Equipment
- Instant Pot (click for my favorite)
Ingredients
- 1½ pounds boneless, skinless chicken breasts* thinly sliced
- 3 tablespoons olive oil divided
- 2 tablespoons all-purpose flour
- 1 teaspoon Italian seasoning store-bought or homemade
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ cup low-sodium chicken broth
- 24 ounces marinara sauce store-bought or homemade (1 jar)
- 1½ cups freshly shredded mozzarella cheese
- 1 pound cooked spaghetti for serving (1 box)
Instructions
- Ensure the chicken breasts are thin. If needed, slice the chicken breasts in half to create thinner pieces, or place the breasts between parchment paper or plastic wrap, and pound them thin.1½ pounds boneless, skinless chicken breasts*
- Rub the chicken breasts with 1 tablespoon of olive oil.3 tablespoons olive oil
- Add the flour, Italian seasoning, garlic powder, and salt to gallon-sized sealable plastic bag. Gently toss the bottom of the bag with your fingers to combine.2 tablespoons all-purpose flour, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, 1 teaspoon kosher salt
- Add in the chicken, seal the bag, and shake to coat.
- Add 2 tablespoons of olive oil to the Instant Pot, and press the Sauté button.
- Once heated, sauté the chicken breasts for a couple minutes on each side until browned. It’s best to do this in 2 batches, adding in more oil if needed between batches. Remove chicken from the pan.
- Pour the chicken broth into the Instant Pot, scraping up the brown bits at the bottom with a wooden spoon.½ cup low-sodium chicken broth
- Stir in the marinara sauce. Then, add in the chicken, covering each piece in sauce the best you can.24 ounces marinara sauce
- Press cancel and set the timer to cook for 8 minutes on the Manual setting.
- At the end of the cook time, release the pressure naturally for 10 minutes. Then, release any remaining pressure manually.
- Remove the lid and sprinkle mozzarella cheese over the chicken breasts. Place the lid on again for a couple minutes until the cheese has melted.1½ cups freshly shredded mozzarella cheese
- Serve the chicken breasts on a bed of your favorite pasta.1 pound cooked spaghetti
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Instant Pot Chicken Parmesan Step by Step
Season the Chicken: Rub 1½ pounds of thinly-sliced (or pounded thin) boneless, skinless chicken breasts with 1 tablespoon of olive oil. Add 2 tablespoons of all-purpose flour, 1 teaspoon of Italian seasoning, ½ teaspoon of garlic powder, and 1 teaspoon of kosher salt to a gallon-sized sealable plastic bag. Gently toss the bottom of the bag with your fingers to combine. Add in the chicken, seal the bag, and shake to coat.
Sear the Chicken: Add 2 tablespoons of olive oil to the Instant Pot, and press the Sauté button. Once heated, sauté the chicken breasts for a couple of minutes on each side until browned. It’s best to do this in 2 batches, adding in more oil if needed between batches. Remove the chicken from the pan.
Add the Sauce: Pour ½ cup of low-sodium chicken broth into the Instant Pot, scraping up the brown bits at the bottom with a wooden spoon. Stir in 24 ounces (1 jar) of marinara sauce. Then, add in the chicken, covering each piece in sauce the best you can. Press cancel and set the timer to cook for 8 minutes on the Manual setting. At the end of the cooking time, release the pressure naturally for 10 minutes. Then, release any remaining pressure manually.
Garnish and Serve: Remove the lid and sprinkle 1½ cups of freshly shredded mozzarella cheese over the chicken breasts. Place the lid on again for a couple of minutes until the cheese has melted. Serve the chicken breasts on a bed of your favorite pasta.
How to Store and Reheat
Store leftover Instant Pot chicken parmesan in an airtight container, in the refrigerator for up to 3 days. Reheat in an oven-safe dish covered with foil in a 350°F oven for 15-20 minutes, until warmed through.
You can freeze your chicken parmesan in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating. I don’t recommend freezing the pasta–that’s easy to cook fresh upon serving.
Serving Suggestions
Plate up this Instant Pot chicken Parmesan with freshly cooked spaghetti, and some homemade garlic bread is always a great addition! You could also go a lighter route with parmesan roasted broccoli or crispy garlic roasted asparagus.
