Chicken Parmesan doesn’t have to be reserved for busy weekends or restaurant dinners. This Instant Pot Chicken Parmesan delivers tender, juicy chicken breasts simmered in marinara sauce and topped with melted mozzarella and parmesan cheese all in a fraction of the time.
Unlike traditional chicken parmesan that’s breaded and fried before baking, this version skips the extra steps without sacrificing flavor. The pressure cooker keeps the chicken incredibly moist while allowing the tomato sauce, garlic, Italian seasoning, and cheeses to come together into a comforting meal the whole family loves.
Serve it over spaghetti, zucchini noodles, or alongside a fresh side salad for an easy dinner that’s ready in about 30 minutes.
Why You’ll Love This Instant Pot Chicken Parmesan
- Ready in about 30 minutes from start to finish.
- Uses simple pantry ingredients.
- Juicy chicken every time thanks to pressure cooking.
- No frying or breading required.
- Family-friendly and perfect for meal prep.
- Naturally gluten-free when served without pasta.
- Easy to customize with your favorite cheese or sauce.
Ingredient Notes
You’ll only need a handful of simple ingredients to make this easy Instant Pot Chicken Parmesan.
- Chicken breasts – boneless skinless chicken breasts work best. If they’re especially thick, pound them to an even thickness or slice them into chicken cutlets for more even cooking. You can also substitute boneless chicken thighs. They stay incredibly juicy and may require an extra minute of cooking time depending on thickness.
- Marinara sauce – choose a high-quality marinara or tomato sauce you enjoy eating on its own since it provides much of the flavor.
- Mozzarella cheese – shredded mozzarella creates that classic gooey topping everyone loves.
- Garlic, onion and seasoning – fresh garlic adds the best flavor, while oregano (or Italian seasoning) and paprika brings the flavors together.
- Fresh basil – garnish
Chicken Dinners That Are A Must Try
How To Make Instant Pot Chicken Parmesan
Making Chicken Parmesan in the Instant Pot is surprisingly easy and comes together in just a few simple steps.
- Season the chicken – in a small bowl, combine the Italian seasoning, garlic powder, salt, and pepper. Season both sides of the chicken breasts generously so every bite is packed with flavor.
- Brown the chicken – set the Instant Pot to Sauté and heat the olive oil. Once hot, add the chicken and cook for about 3 minutes per side, or until lightly golden. If needed, work in batches so each piece has direct contact with the bottom of the pot for the best browning.
- Sauté the aromatics – transfer the chicken to a plate and add the onion and garlic to the pot. Sauté for about a minute, just until fragrant and the onions begin to soften.
- Add the sauce – pour in the marinara sauce and return the chicken to the Instant Pot, nestling it into the sauce. Spoon a little of the sauce over the chicken to help keep it moist as it cooks.
- Pressure cook – secure the lid and make sure the pressure valve is set to Sealing. Cook on High Pressure for 1 minute, then carefully perform a quick pressure release once the cooking cycle is complete.
- Finish with cheese and basil – open the lid and sprinkle the mozzarella, parmesan cheese (if using), and fresh basil over the chicken. Cover the pot with the lid (without locking it) for 3 to 5 minutes, allowing the residual heat to melt the cheese. Serve over your favorite pasta, zucchini noodles, or alongside a fresh salad.
silvia’s tips
➜ Avoid the Burn Notice
One of the most common Instant Pot issues is getting the dreaded Burn Notice.
To prevent it:
- Deglaze the pot after sautéing.
- Add chicken broth before the marinara sauce.
- Don’t stir the tomato sauce into the broth.
- Make sure nothing is stuck to the bottom before sealing the lid.
➜ Use Evenly Sized Chicken
Chicken breasts that are similar in size cook more evenly. If one breast is much thicker, pound it or slice it into two thinner cutlets.
➜ Freshly Grated Cheese Melts Better
Fresh mozzarella and parmesan create a creamier topping than pre-shredded cheese.
Variations
This recipe is incredibly flexible.
- Use chicken thighs instead of breasts.
- Add sliced mushrooms or onions.
- Stir spinach into the hot sauce before serving.
- Serve over zucchini noodles for a lower-carb meal.
- Add crushed red pepper flakes for a little heat.
- Use provolone along with mozzarella for extra richness.
It may sound surprising, but the short cook time is intentional. Since the chicken is first browned using the Sauté function, it gets a head start on cooking. The chicken then continues to cook during the 10-minute natural pressure release, resulting in perfectly tender, juicy chicken without overcooking.
Yes, you can use frozen boneless, skinless chicken breasts. Keep in mind that you’ll need to increase the pressure cooking time depending on the size and thickness of the chicken. Always use an instant-read thermometer to ensure the internal temperature reaches 165°F before serving.
Absolutely! Boneless, skinless chicken thighs are a great alternative and stay especially juicy in the Instant Pot. Depending on their size, you may need to add an extra minute or two to the cooking time.
The key is to deglaze the pot after sautéing the chicken by scraping up any browned bits with the chicken broth. Pour the marinara sauce over the chicken without stirring it into the broth, which helps prevent the sauce from settling on the bottom of the pot and triggering the Burn Notice.
Yes! This recipe reheats beautifully, making it a great option for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through, adding a splash of marinara sauce if needed to keep the chicken moist.
What To Serve with Chicken Parmesan
This Instant Pot Chicken Parmesan is hearty enough to stand on its own, but I love pairing it with a few simple sides to round out the meal.
If you’re craving a classic Italian dinner, serve it over a bed of pasta. We love this roasted vegetable pasta because it already has the veggies built in.
To add a vegetable, my Broccoli Casserole is always a family favorite. The crispy edges pair perfectly with the cheesy chicken.
Other Side Dishes Options
A crisp green salad also balances the richness of the dish beautifully. My Arugula Salad or Quinoa Salad are both fresh, flavorful options that come together in just a few minutes.
Other Salad Options
And if you’re serving guests, don’t forget the bread basket, we love this air fryer garlic bread for dipping into the extra sauce. It’s one of those simple touches that everyone appreciates.
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
Ingredients
- 4 chicken fillets or 2 full breasts butterflied
- 1 tbsp olive oil
- sea salt and pepper , to taste
- 1/2 tsp each, paprika, garlic, oregano
- 1/4 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.
Notes
Storage
Allow leftovers to cool completely before storing. Keep chicken and sauce in an airtight container in the refrigerator for up to four days. Freeze for up to three months.Reheating
Reheat gently on the stovetop or in the microwave until warmed through. If reheating from frozen, thaw overnight in the refrigerator first. You can also warm the chicken in a 325°F oven until heated through, adding extra marinara sauce if needed to prevent drying.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a lovely recipe, and one I would definitely try. This particular combination sounds delicious. Thanks for sharing!
How much broth and when to add? the recipe does not include the broth as stated in the write up
Hi Eleanor this recipe uses no broth, sorry about the misunderstanding. I went ahead and fixed the notes on it, removing the part where it mentions broth. Hope this helps! Silvia
My whole family loved this, and it’s so simple!
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.
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.
thank you for the tips. Undercooked chicken is not healthy.
Thanks for clarifying the thickness of the chicken.
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!