Easy Instant Pot Chicken Parmesan

The Instant Pot Chicken Parmesan is on a circle plate topped with basil.

5 from 2 votes

Easy Instant Pot Chicken Parmesan

Instant Pot Chicken Parmesan is a delicious and convenient twist on the classic Italian dish. This mouthwatering recipe combines tender, juicy chicken breasts with a flavorful marinara sauce and a cheesy crust! It's a perfect, quick weeknight dinner!

Prep Time5

Cook Time13

Total Time18

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 246kcal

Author: Lynn Polito

Equipment

Ingredients

1 tablespoon Olive Oil
3 Garlic Cloves
2 cups Marinara Sauce
½ cup Water or chicken broth
2 large Chicken Breasts Cut in half lengthwise to make 4 pieces.
½ tablespoon Italian Seasonin
2 tablespoon Parmesan
½ cup Mozzarella
Salt and Pepper

Instructions

Place the chicken pieces on a plate. Season the chicken with Italian seasoning, salt, and pepper. Set that aside.
Add the olive oil and minced garlic to the Instant Pot. Set the Instant Pot to saute mode and cook for 1-2 minutes until the garlic is just cooked.
Cancel saute mode. Add the marinara sauce and the water to the Instant Pot. Mix well with a wooden spoon.
Add the trivet insert to the Instant Pot and place the chicken pieces on top of the trivet insert. Add some sauce to the top of the chicken pieces.
Close the Instant Pot, making sure the Instant Pot is set to the sealing position. Set the Instant Pot to 3 minutes on low pressure. Let the Instant Pot naturally release for 5 minutes.
Open the Instant Pot and top the chicken with the shredded parmesan and the shredded mozzarella. Close the lid, but do not turn it on. The heat from the Instant Pot will melt the cheese. Take the chicken out of the Instant Pot and top with fresh basil if you prefer. Use the sauce for pasta or zucchini noodles.

Video

Notes

The Instant Pot will take 3-5 minutes to come up to pressure before it begins cooking.
To brown the cheese, take the chicken out of the Instant Pot and place it on a baking sheet. Bake it under the broiler for 2-3 minutes until the cheese is golden brown.
Since we are using thinner chicken breasts, it's important that we use low pressure and not high pressure. These chicken breasts will cook very quickly and to make sure we do not overcook the chicken during the cooking process, but still have juicy chicken, we will be using low pressure.
When sautéing the garlic and olive oil, only saute for a minute or two. Garlic tends to burn very quickly.
To avoid getting the burn notice, the bottom of the inner pot needs to be clear of heavy ingredients, such as the chicken or thick marinara sauce. That is why we are using the trivet insert and adding a cup of chicken broth or cup water. Thinning out the sauce will avoid the burn message. You can also use a steamer basket if that is all you have on hand.

Nutrition