This Instant Pot Chicken Parmesan recipe has changed the way I cook this classic family favorite! We start with a simple sauté followed by 1-minute on high pressure, add in the cheese and voilá!
If you are a fan of Chicken Parmesan, you are going to want to run to the kitchen and make this recipe right away. At minimum, you must save this recipe because it is life changing!
People usually get super amazed, then curious and amazed again whenever I say "oh it's a 1-minute chicken parmesan". I mean, I get it!
Just be sure to read the notes below and follow the recipe 'as is' to ensure that the chicken is fully cooked. Believe me, the chicken comes out perfectly cooked and deliciously flavored topped with gooey mozzarella cheese and fresh basil.
This instant pot chicken parmesan recipe pairs really well with my Bucatini Amatriciana or any kind of pasta.
how to make instant pot chicken Parmesan
- select four chicken fillets or two full chicken breasts and slice it butterflied (lengthwise). It's important to use a thinner chicken here.
Alternatively you can pound the chicken to thin it out using a meat pounder or tenderizer. Pounding also tenderizes the meat/ poultry, making the cooked result more tender
Note: if you must use full chicken breasts then cook on high pressure for 2-minutes followed by 10-minutes of NPR.
2. season the chicken well on both sides.
3. turn the instant pot on sauté mode. Add oil and when hot sauté the chicken on both sides until browned (about 3-minutes on each side).
You might need to work in batches here. It is important that the chicken is not overlapping and is in contact with the pot at all times.
4. transfer chicken to a plate or tray. Set aside
5. add in onion and garlic, sauté briefly (about 1-minute)
6. add marinara sauce and transfer chicken back into the pot. Try to submerge the chicken in sauce as much as possible.
7. lock lid and cook on high pressure for 1-minute. When done quick release all pressure QPR.
8. open the pot and add mozzarella cheese and fresh basil (or parsley). Cover it back up and let the chicken rest for 3-5 minutes so the cheese melts.
try these easy and delicious chicken recipes next:
Instant Pot Chicken Noodle Soup
Sheet Pan Chicken Thighs and Vegetables
Braised Chicken with Mushrooms and Broccoli
Dry-Rubbed Oven Baked Chicken Wings
If you make this Instant Pot Chicken Parmesan recipe be sure to leave a comment and/or give this recipe a star rating! I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Thanks a bunch!
Instant Pot Chicken Parmesan
Equipment
- Instant pot
Ingredients
- 4 chicken fillets or 2 full breasts butterflied
- 1 tablespoon olive oil
- sea salt and pepper , to taste
- ½ teaspoon each, paprika, garlic, oregano
- ¼ cup onion, diced
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- fresh basil
Instructions
- In a small bowl mix the seasonings, salt and pepper together. Season chicken well on both sides. Set aside
- Turn instant pot on sauté mode and add in the oil. When hot add the chicken and sauté on both sides until golden-brown (about 3 minutes on each side). If you have to work in batches please do so. At all times the chicken must be in contact with the pot.
- Transfered chicken to a plate and immediately add in the onion and garlic. Sauté briefly (about 1 minute)
- Add the marinara sauce and the chicken back in the pot. Try to submerge the chicken as much as you can.
- Cook on high pressure HP for 1 minute followed by quick pressure release QPR.
- Open the pot and add in the cheese and fresh basil. Cover the pot for 3-5 minutes so the cheese melts. Serve over your favorite pasta.
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Save this recipe to Pinterest for later!
Just hover over the image and click the "Save" button.
bepmina says
This is a lovely recipe, and one I would definitely try. This particular combination sounds delicious. Thanks for sharing!
Audrey says
My whole family loved this, and it’s so simple!
Amy says
Made twice, and chicken was undercooked both times. I put it back on both times for 3 minutes. Not enough spices to cover the chicken, so I doubled it. The spices stuck to the bottom, so I used a little apple cider vinegar to deglaze. Needs more cheese. Despite all that, it was pretty good and my picky guys ate it up.
Silvia Ribas says
Sorry to hear Amy, did you use a thin chicken and not a whole breast? after sautéing the chicken is almost completely cooked and the 1-minute on high pressure should definitely have finished cooking it completely. Not sure what could have gone wrong, unless the chicken was a thick breasts.
marie says
thank you for the tips. Undercooked chicken is not healthy.
Thanks for clarifying the thickness of the chicken.
Silvia Ribas says
of course! I always triple test my recipes to be sure they are cooked just right. The feedback of others also helps a lot. Your concern is very understandable, but rest assure this chicken is safe to eat!