Instant Pot Chicken Parmesan

This classic meal is a family favorite, and especially loved by the kids in our family. Juicy chicken topped with delicious marinara sauce and a generous amount of cheese. I first had chicken parm in Olive Garden with my sister in NYC, and I thought, this dish is so simple but extremely delicious. I mean, it was comforting and good! Buttered spaghetti, chicken breasts smothered in marinara, then topped with melted Italian cheeses. I couldn’t think of a better combination! But going to Olive Garden every time is not realistic, so I started recreating my favorite dishes at home for the fraction of the price! I make chicken scampi, and this chicken parmesan all the time! The chicken is usually breaded and crispy, and that’s why we love going to Olive Garden to enjoy the texture and the flavor. But I wanted to create a quick and easy Instant Pot version, so I skipped the breading part here. However, if you really want to bread the chicken, you can do that and brown the chicken on SAUTE mode, but you will have to put it on a trivet (with the marinara underneath) so that it doesn’t get soggy. If you try it, let me know how it turns out! If you’d rather make this recipe on the stovetop, go see my traditional Chicken Parmesan recipe instead!

The Ingredients

Chicken breasts – Use boneless and skinless chicken cutlet, so if you have large chicken breasts, slice them lengthwise. Marinara – either store-bought or homemade. Cheeses – I use shredded mozzarella and either shredded or grated parmesan. Seasonings – Homemade Italian seasoning, salt, and pepper. Fresh basil leaves.

How to Make Chicken Parmesan in the Instant Pot

Season the chicken cutlets with salt, pepper, and Italian seasoning. If the cutlets are too large or uneven, you can pound them with a meat mallet so that they cook evenly. If using frozen chicken breasts, thaw completely. To the Instant Pot, add the marinara sauce followed by the seasoned chicken cutlets. Spoon the marinara sauce over the chicken to cover it. Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 3 minutes at high pressure. The Instant Pot will take around 6-7 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam. Carefully remove the lid, and top the chicken with parmesan followed with mozzarella. Cover with the lid again to let the cheese melt (if necessary, switch on the SAUTE setting for a few minutes to help the cheese melt). Garnish the chicken parmesan with chopped basil leaves and some extra grated parmesan if desired, and serve over buttered spaghetti.

NOTE: The best way to check the doneness of the chicken is by inserting a kitchen thermometer in the center of the chicken, and the internal temperature of the chicken should read 165F or 75C. If you prefer, after pressure cooking, you can transfer the chicken and the marinara to a baking dish. Then top with cheese, and place under the broiler for a couple of minutes to brown the cheese a little. I usually do this when I double the recipe, so topping the chicken with cheese in the Instant Pot is not easy.

Storing and Reheating

This dish reheats very well so you will appreciate any leftovers!

To store: Store in the fridge in an airtight container for up to 2 days. To reheat: The best way to reheat chicken parm is in the oven. Preheat the oven to 350F and reheat in an oven-dish covered wit aluminum foil for 20-25 minutes until the chicken is heated through and the cheese is melted.

Recommended Tools for This Recipe

Sharp knife. This is the knife that I use all the time, a sharp knife is so important and if you want to invest in a new knife then a high-quality chef knife is what I recommend. This one is also currently on sale and well worth the money. An Instant Pot – this is the one that I have and love! Spatula – I use this heat resistant spatula for cooking, it’s so convenient and does not damage my pots and pans. Kitchen tongs – I use these kitchen tongs to flip the chicken when a recipe calls for browning, or to handle chicken in general. Meat mallet – to pound the chicken.