Instant Pot Chicken Parmesan Recipe

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Instant Pot Chicken Parmesan Recipe

Crispy chicken, marinara sauce, and mozzarella cook up fast in the Instant Pot to make a delicious chicken parm!

Step-by-step photos can be seen below the recipe card.

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: Italian

Servings:

Author: Becky Hardin

Equipment

Instant Pot

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

Notes

*I like thinly sliced boneless, skinless chicken breasts for this recipe. You can also pound regular chicken breasts to an even thinness. The chicken is properly cooked when it reaches 165°F in the thickest part. Use an instant-read thermometer to check for doneness.

Nutrition