Instant Pot Chicken Parmesan

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This quick and easy Instant Pot Chicken Parmesan is the answer to your weeknight dreams!! And since it’s made in the Instant Pot, it’s ready in minutes!

This quick and easy Chicken Parmesan is the answer to your weeknight dreams!! And since it's made in the Instant Pot, it's ready in minutes!
Instant Pot Chicken Parmesan

Don’t get me wrong, my family LOVES my Baked Chicken Parmesan recipe, so I was skeptical. No breading, no frying – sign me up! And since we are cutting down on the carbs this month, this was a no-brainer! Of course, if your family wants their pasta, feel free to serve it on the side (I had mine with zucchini noodles).

This quick and easy Chicken Parmesan is the answer to your weeknight dreams!! And since it's made in the Instant Pot, it's ready in minutes!

This quick and easy Chicken Parmesan is the answer to your weeknight dreams!! And since it's made in the Instant Pot, it's ready in minutes!

This recipe is from Melissa Clark’s new cookbook Comfort in an Instant (affiliate link) which features 75 recipes for the Instant Pot, pressure cooker or multi-cooker.

This recipe happens to be on the cover, and although there were so many I wanted to try, this is the one I was craving. I ever so slightly adapted this using a little less oil, but otherwise made it exactly as written. Melissa recommends broiling the finished dish if you have a few minutes to spare to get the edges golden brown and crisp – totally optional! She also recommends adding chopped olives, anchovies or capers with the sauce for more flavor, if desired.

I have the 6-quart Instant Pot (affiliate link) which is perfect for a family of 4. If you have a larger family I would go for the 8 quart.

Instant Pot Tips

  • Lock the steam valve before pressure cooking. Pressure will never build if the valve is turned to venting.
  • Don’t fill the pot more than two-thirds full with any liquid or stew. Keep in mind some foods expand, such as rice and oatmeal.
  • If your food is undercooked, re-cover the pot, lock the steam valve, re-pressurize, and cook again for a few extra minutes.

How To Make Instant Pot Chicken Parmesan

This quick and easy Chicken Parmesan is the answer to your weeknight dreams!! And since it's made in the Instant Pot, it's ready in minutes!

This recipe is from Melissa Clark's new cookbook Comfort in an Instant (affiliate link) which features 75 recipes for the Instant Pot, pressure cooker or multi-cooker. This recipe happens to be on the cover, and although there were so many I wanted to try, this is the one I was craving. I ever so slightly adapted this using a little less oil, but otherwise made it exactly as written. Melissa recommends broiling the finished dish if you have a few minutes to spare to get the edges golden brown and crisp – totally optional!

You may also enjoy these Instant Pot Recipes.

This quick and easy Chicken Parmesan is the answer to your weeknight dreams!! And since it's made in the Instant Pot, it's ready in minutes!
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4.52 from 84 votes
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Instant Pot Chicken Parmesan

248 Cals 29 Protein 7.5 Carbs 11 Fats
Prep Time: 5 mins
Cook Time: 3 mins
Release Time: 15 mins
Total Time: 23 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: Italian
This quick and easy Chicken Parmesan is the answer to your weeknight dreams!! And since it's made in the Instant Pot, it's ready in minutes!

Ingredients

  • 1 teaspoon extra virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 1-1/2 cups prepared marinara sauce
  • 3 tablespoons grated Parmesan cheese
  • Freshly ground black pepper
  • 4 thin chicken cutlets, 12 ounces total
  • ½ teaspoon kosher salt, or more to taste
  • ½ teaspoon dried oregano
  • 4 ounces fresh mozzarella cheese, grated
  • Chopped basil, for garnish (optional)

Equipment

Instructions

  • Using the sauté function (on low, if possible), heat the oil in the pressure cooker pot. Stir in the garlic and cook until just turning golden, about 2 minutes. Stir in the marinara sauce, 2 tablespoons of the Parmesan, and 1/4 teaspoon pepper.
  • Increase the sauté heat to medium.
  • Season the chicken with the salt, oregano, and pepper to taste. Nestle the cutlets into the sauce, overlapping as little as possible, then spoon the sauce over to cover the chicken.
  • Lock the lid into place and cook on low pressure for 3 minutes. Manually release the pressure.
  • Sprinkle the mozzarella and the remaining 1 tablespoon Parmesan evenly over the chicken. Cover the pot with the lid (but don’t lock it on) and let it sit for 4 to 5 minutes to melt the cheese.
  • Serve as is or, for deeper flavors and a little bit of crispiness, broil the cheese until golden and bubbling: Heat the broiler with a rack 4 inches from the heat source. Scoop the chicken and sauce into a greased small rimmed baking sheet, trying to keep the cheese on top. Broil until the cheese has browned, 2 to 3 minutes. Sprinkle with basil, if desired.

Video

Notes

Reprinted from Comfort in an Instant. Copyright © 2018 by Melissa Clark. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

Nutrition

Serving: 1cutlet, Calories: 248kcal, Carbohydrates: 7.5g, Protein: 29g, Fat: 11g, Saturated Fat: 4.5g, Cholesterol: 87.5mg, Sodium: 621mg, Fiber: 2g, Sugar: 3.5g
WW Points Plus: 6
Keywords: chicken parmesan, instant pot chicken, instant pot chicken parmesan, keto chicken parmesan recipe, low carb chicken parmesan, skinny chicken parmesan

This recipe is from Melissa Clark's new cookbook Comfort in an Instant (affiliate link) which features 75 recipes for the Instant Pot, pressure cooker or multi-cooker. This recipe happens to be on the cover, and although there were so many I wanted to try, this is the one I was craving. I ever so slightly adapted this using a little less oil, but otherwise made it exactly as written. Melissa recommends broiling the finished dish if you have a few minutes to spare to get the edges golden brown and crisp – totally optional! This recipe is from Melissa Clark's new cookbook Comfort in an Instant (affiliate link) which features 75 recipes for the Instant Pot, pressure cooker or multi-cooker. This recipe happens to be on the cover, and although there were so many I wanted to try, this is the one I was craving. I ever so slightly adapted this using a little less oil, but otherwise made it exactly as written. Melissa recommends broiling the finished dish if you have a few minutes to spare to get the edges golden brown and crisp – totally optional!

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240 comments

  1. Can I make this using frozen chicken tenders?

  2. My husband loves chicken parm. You have recipes for making chicken parmesan in the oven, air fryer and instant pot.  Which is your go to choice for making it?

  3. Did not get the burn notice, but at the ends there was definitely some burns around the pot. Not sure if it was the brand of marinara I used, but mine was SUPER liquidy. The chicken is kind of tough, but the flavor is good. I wouldn’t recommend this recipe to anyone though. 

  4. This was so easy and so delicious, I will definitely be adding into my rotation! I saw some complaining about getting a burn notice, but I did use extra sauce and this did not happen to me. Thanks for the simple, tasty, and healthy recipe!

  5. I absolutely hate using my Instant Pot, so I’d like to make this in the oven/stovetop.
    Any recommendations?

  6. Yuck. Got burn notice because there was not enough liquid. Had to reset the instant pot with more water then the entire thing was overcooked.

  7. This recipe gives you all the flavor of traditional Chicken Parmesan, but with less guilt and a faster cooking time. I followed the directions, and didn’t get a burn notice on my IP. My husband and I loved it, and I will make it again!

  8. I’ve made this multiple times now and it’s always devoured. My family of teenage boys love it (and so do my husband and I). Thanks!

  9. I made this last night. I used a can of crushed tomato with garlic and basil already added. I did saute the chicken on both sides a little before I added the crushed tomato. I used a 1/4 cup of chicken broth to deglaze the pan before I added the crushed tomato. I cooked it on low pressure for 4 minutes and checked it. The chicken was done but was a weird texture, so I cooked it for two more minutes. It was perfect! My husband and I enjoyed this.

  10. I read all the comments regarding the burn notice, and didn’t want my dinner ruined too! So what I did was after dredging my chicken pieces in the marinara/garlic/parmesan mixture, I placed them on the rack. My pieces did touch the walls of the pot because I had doubled the chicken, but none touched the bottom.

    I also poured on top of the chicken a can of Italian Seasoned Diced Tomatoes that I had in my pantry for a dose of extra liquid. I didn’t want to water down the flavor, but I know the IP needs liquid it can easily move, so I thought that this would fit the bill.

    I cooked my chicken (which were boneless, skinless chicken breasts that I cut in half lengthwise) for 10minutes with 5 minute natural release, which is consistent with many IP chicken breast recipes that I’ve used.

    Finished the recipe with the mozzarella and parmesan in a serving dish that I broiled in the oven to give it a nice presentation.

    Thanks for the recipe; I was really in the mood for IP Chicken Parmesan tonight!

  11. How were the points calculated on this? When I add to my WW ap it gives me 8 points. I am on blue.

    • Hi Amber! The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  12. Can the chicken Parmesan be frozen?  If so, what instructions?  Would like to make for new mother. 

  13. This one was just okay. The baked chicken parm recipe is much better and a go to!