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Instant Pot Chicken Parmesan Recipe

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★★★★★

4.9 from 74 reviews

This Instant Pot Chicken Parmesan recipe features tender, thinly sliced chicken breasts coated in seasoned flour, sautéed to a golden brown, and then simmered in marinara sauce before being topped with melted mozzarella cheese. Served over a bed of cooked spaghetti, this comforting Italian-American classic comes together quickly using the Instant Pot, making it an easy yet flavorful weeknight dinner option.

Ingredients

Scale

Chicken

  • 1½ 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)
  • ½ teaspoon garlic powder
  • 1 teaspoon kosher salt

Sauce & Cheese

  • ½ cup low-sodium chicken broth
  • 24 ounces marinara sauce (store-bought or homemade, about 1 jar)
  • 1½ cups freshly shredded mozzarella cheese

Pasta

  • 1 pound cooked spaghetti (for serving, about 1 box)

Instructions

  1. Slice: Ensure the chicken breasts are thin by slicing them in half horizontally or pounding them between parchment or plastic wrap to an even thickness for quick, even cooking.
  2. Rub: Coat the chicken breasts with 1 tablespoon of olive oil to help the seasoning stick.
  3. Toss Seasoning: In a gallon-sized sealable plastic bag, combine the flour, Italian seasoning, garlic powder, and kosher salt by gently mixing them with your fingers at the bottom of the bag.
  4. Shake: Add the chicken breasts to the bag, seal it, and shake vigorously to evenly coat the chicken pieces with the seasoned flour mixture.
  5. Heat Instant Pot and Sauté: Add 2 tablespoons olive oil to the Instant Pot and press the Sauté button. Once hot, brown the chicken breasts for a couple of minutes on each side; it’s best to do this in two batches to avoid overcrowding. Remove browned chicken and set aside.
  6. Deglaze: Pour the chicken broth into the Instant Pot and scrape the bottom with a wooden spoon to loosen the browned bits, intensifying the flavor.
  7. Add Sauce and Chicken: Stir in the marinara sauce, then nestle the browned chicken breasts into the sauce, coating them as much as possible.
  8. Cook Manual: Press Cancel to stop the Sauté mode, then set the Instant Pot to Manual (Pressure Cook) for 8 minutes to cook the chicken through and meld flavors.
  9. Release Pressure: At the end of the cooking time, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
  10. Melting Cheese: Remove the lid, sprinkle the shredded mozzarella cheese evenly over the chicken breasts, then close the lid again and let the residual heat melt the cheese for a couple of minutes.
  11. Serve: Plate the chicken breasts with melted cheese atop a bed of cooked spaghetti and spoon additional sauce over the top as desired.

Notes

  • Make sure the chicken breasts are thin to ensure quick and even cooking in the Instant Pot.
  • Using low-sodium chicken broth helps control the saltiness of the dish as marinara sauce and seasoning already contain salt.
  • Brown the chicken in batches to avoid overcrowding the pot and ensure a nice sear.
  • You can substitute the spaghetti for any pasta of your choice or serve with zoodles for a low-carb option.
  • If you prefer a crispier topping, after melting cheese in the Instant Pot, place the chicken under a broiler for 1-2 minutes to brown the cheese further (optional step outside Instant Pot).

Keywords: Instant Pot Chicken Parmesan, Chicken Parmesan, Pressure Cooker Chicken Parmesan, Easy Chicken Parmesan, Italian Instant Pot Recipe

Find it online: https://kitchenbynora.com/instant-pot-chicken-parmesan-recipe/