Instant Pot Chicken Parmesan with Spaghetti
Thin chicken cutlets dusted in seasoned flour, pressure cooked in marinara, and topped with melted mozzarella.
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.
Notes
Substitutions: Use penne or rice instead of spaghetti.
Tips: Slice the chicken thin and scrape the pot bottom to avoid a burn notice.
Storage: Refrigerate up to 3 days, or freeze the chicken and sauce without pasta for up to 3 months.