Go Back
Homemade Instant Pot Chicken Parmesan photo

Instant Pot Chicken Parmesan

Quick and comforting chicken Parmesan cooked in the Instant Pot for tender, saucy breasts topped with melted mozzarella.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings

Equipment

  • Instant Pot
  • gallon-sized resealable plastic bag
  • Measuring Spoons
  • Measuring cup
  • Wooden Spoon
  • Tongs or spatula
  • Grater (if shredding cheese)

Ingredients
  

  • 1.5 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
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 cup low-sodium chicken broth
  • 24 ounces marinara sauce store-bought or homemade (about 1 jar)
  • 1.5 cups freshly shredded mozzarella cheese
  • 1 pound cooked spaghetti for serving

Instructions
 

  • If needed, slice each chicken breast in half horizontally or place between parchment/plastic and pound to about 1/2-inch thickness.
  • Combine the flour, Italian seasoning, garlic powder, and kosher salt in a gallon-sized resealable bag; add the chicken, seal, and shake to coat evenly.
  • Set the Instant Pot to Sauté and add 2 tablespoons olive oil. When hot, brown the chicken 2–3 minutes per side, working in 1–2 batches so pieces don’t overcrowd. Remove browned chicken to a plate.
  • Pour the chicken broth into the pot and scrape up any browned bits from the bottom with a wooden spoon.
  • Stir in the marinara sauce, then nestle the browned chicken pieces into the sauce so they are mostly covered.
  • Cancel Sauté, secure the lid, set to Manual/High pressure, and cook for 8 minutes.
  • Allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure and remove the lid.
  • Sprinkle the shredded mozzarella over the chicken, replace the lid for 2–3 minutes until the cheese melts.
  • Serve the chicken breasts over cooked spaghetti and spoon extra sauce from the pot over the pasta.

Notes

  • Use thinly sliced or pounded chicken for even cooking.
  • Brown the chicken in batches to avoid crowding the pot.
  • Cook until the internal temperature reaches 165°F.
  • Scrape the pot bottom before adding sauce to prevent burn errors.
  • Let pressure release naturally for 10 minutes for best texture.