Instant pot chicken parmesan skips the breading and the oven, yet still delivers tender chicken in a rich marinara with melted mozzarella. Everything cooks in one pot, so cleanup is minimal.
The chicken is dusted in seasoned flour, browned on the saute setting, and then pressure cooked right in the sauce. Serve it over spaghetti and the sauce does the rest.
Table of Contents
Why This Instant Pot Chicken Parmesan Recipe Works
A light flour coating browns the chicken and thickens the sauce a little as it cooks.
Pressure cooking forces the marinara into the thin cutlets, so every bite tastes seasoned all the way through.
Melting the mozzarella under the closed lid keeps the cheese soft and stretchy without turning on the oven.
Ingredients for Instant Pot Chicken Parmesan
- 1 1/2 pounds boneless skinless chicken breasts, thinly sliced
- 3 tablespoons olive oil, divided
- 2 tablespoons all purpose flour
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 cup low sodium chicken broth
- 24 ounces marinara sauce
- 1 1/2 cups freshly shredded mozzarella cheese
- 8 ounces dry spaghetti, cooked, for serving
Chicken breasts. Slice them in half through the thickness or pound them thin so they cook evenly under pressure.
Seasoned flour. Shake the chicken in a bag with the flour and spices for a thin, even coating.
Chicken broth. Use it to deglaze the pot so no browned bits stick and trigger a burn warning.
Marinara. Pick a smooth sauce, since chunky sauces settle and scorch on the bottom.
Mozzarella. Shred it fresh for a smooth melt over the top.
How to Make Instant Pot Chicken Parmesan
1. Prep the chicken Slice the chicken thin if needed and rub the pieces with 1 tablespoon of the olive oil.
2. Coat Add the flour, Italian seasoning, garlic powder, and salt to a gallon zip top bag, then add the chicken and shake until coated.
3. Brown Add the remaining 2 tablespoons oil to the Instant Pot, press Saute, and brown the chicken for a couple of minutes per side, in batches if needed.
4. Deglaze Remove the chicken, pour in the broth, and scrape up the browned bits from the bottom with a wooden spoon.
5. Add the sauce Stir in the marinara and return the chicken, turning each piece to coat it.
6. Pressure cook Press Cancel, close the lid, set the valve to sealing, and cook on Manual for 8 minutes.
7. Release Let the pressure release naturally for 10 minutes, then release the rest by hand.
8. Melt the cheese Open the lid, sprinkle on the mozzarella, and close the lid again for a couple of minutes, until melted.
9. Serve Make sure the chicken reads 165 degrees F, then serve over hot spaghetti.
How to Serve Instant Pot Chicken Parmesan
Serve the chicken over spaghetti with a crisp Italian house salad on the side. Warm cheesy garlic bread or fluffy homemade dinner rolls work for mopping up the sauce. For a cool drink pairing, add a blueberry pitcher drink.
How to Store and Reheat Instant Pot Chicken Parmesan
Refrigerate leftovers in an airtight container within 2 hours and eat them within 3 days. For longer storage, freeze the chicken and sauce without the pasta in a freezer safe container for up to 3 months, then thaw in the refrigerator. Reheat on the stovetop or in the microwave until the chicken reaches 165 degrees F.
Tips and Variations for Instant Pot Chicken Parmesan
Slice thin. Thin cutlets cook evenly in 8 minutes under pressure.
Brown in batches. Crowding the pot steams the chicken instead of browning it.
Deglaze well. Scrape the bottom clean to avoid a burn notice.
Do not stir after sealing. Keep the marinara layered on top once the lid is closed, which prevents scorching.
Use a thermometer. Check that the thickest piece reaches 165 degrees F.
Add crunch. Top each plate with toasted breadcrumbs for a crisp contrast.
Swap the pasta. Serve over zucchini noodles or cooked rice if you prefer.
Food safety note. Cool and refrigerate leftovers promptly, and read more in University of Minnesota Extension guide to storing leftovers.
Frequently Asked Questions About Instant Pot Chicken Parmesan
How long does Instant Pot Chicken Parmesan take to cook?
The chicken pressure cooks for 8 minutes, plus about 10 minutes of natural release and a short time to brown and melt the cheese.
Can I use frozen chicken in Instant Pot Chicken Parmesan?
Thaw the chicken first, since thin cutlets need to brown and the dish is timed for thawed meat.
Why did my Instant Pot Chicken Parmesan show a burn notice?
Stuck browned bits or thick sauce at the bottom are the usual cause, so deglaze with broth and keep the marinara layered on top.
Can I breadcrumb the chicken?
The coating here is flour only, so for a crunchy top, sprinkle toasted breadcrumbs on at the end.
Which pasta works well?
Spaghetti is classic, but penne or linguine pair just as nicely.
Instant Pot Chicken Parmesan with Spaghetti
Equipment
- Instant Pot
- Gallon zip top bag
- Wooden spoon
- Meat thermometer
Ingredients
Main Ingredients
- 1 ½ lb boneless skinless chicken breasts thinly sliced
- 3 tbsp olive oil divided
- 2 tbsp all purpose flour
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp kosher salt
- ½ cup low sodium chicken broth
- 24 oz marinara sauce
- 1 ½ cup freshly shredded mozzarella cheese
- 8 oz dry spaghetti cooked, for serving
Instructions
Cooking
- Coat the chicken. Rub the chicken with 1 tablespoon oil, then shake it in a bag with the flour, Italian seasoning, garlic powder, and salt.
- Brown. Heat the remaining oil on Saute and brown the chicken a couple of minutes per side in batches, then remove it.
- Build the sauce. Deglaze with the broth, stir in the marinara, and return the chicken to the pot.
- Pressure cook. Seal and cook on Manual for 8 minutes, then natural release for 10 minutes and vent the rest.
- Melt and serve. Top with mozzarella, close the lid for a couple of minutes, confirm 165 degrees F, and serve over spaghetti.
