Instant Pot Chicken Parmesan—chicken breasts or thighs are simmered in a seasoned tomato sauce and topped with mozzarella and parmesan cheese. A skinnier version of the classic. Made in one pot, your Instant Pot.
Instant Pot Chicken Parmesan
I’m a huge fan of American-Italian types of food like chicken parmesan. Cheesy, tomato-y chicken served over pasta is so comforting. This recipe is a skinnier version than the original as the chicken is not breaded and fried.
I used boneless, skinless chicken thighs that were frozen and they worked beautifully. You can also use fresh chicken thighs. For chicken breasts, slice the chicken in half horizontally so that it is thinner. You can also pound your chicken breasts flat with a meat mallet*. Because the chicken breasts are so thin they will only need a 6 minute pressure cooking time.
I served my Instant Pot chicken parmesan over orzo. Other choices, besides pasta, is to serve over zoodles, cauliflower rice or steamed veggies. Try out this recipe soon! I think you’ll really love it!
More Chicken Parmesan Inspired Recipes…
Instant Pot Chicken Parmesan Manicotti
Instant Pot Creamy Chicken Parm Soup
Slow Cooker Chicken Parmesan Lasagna Casserole
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Instant Pot Chicken Parmesan
- Prep Time: 20 minutes
- Cook Time: 15 minutes (plus 5 minute NPR)
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Description
Chicken breasts or thighs are simmered in a seasoned tomato sauce and topped with mozzarella and parmesan cheese. A skinnier version of the classic.
Ingredients
- 1 Tbsp olive oil
- 1 cup finely diced onion
- 1 Tbsp minced garlic
- 1/2 cup chicken broth
- 4–6 boneless, skinless chicken thighs or 4-6 chicken cutlets (chicken breasts cut in half horizontally)
- 1/2 tsp Italian seasoning
- 1/2 tsp paprika
- 1/2 tsp kosher salt
- Freshly ground pepper
- 1 (14 oz) can crushed tomatoes
- 1 Tbsp tomato paste
- 1 tsp sugar
- Pinch of cayenne pepper
- 2 Tbsp cornstarch + 2 Tbsp water
- 1 tsp balsamic vinegar
- 8 Tbsp shredded mozzarella cheese
- 8 Tbsp shredded parmesan cheese
- Fresh basil, optional
Instructions
- Turn Instant Pot to the sauté setting. When display says HOT add in the oil and the onions. Sauté for about 4 minutes. Add in the garlic and sauté for 30 seconds. Add in the broth and scrape the bottom of the pot so that nothing is sticking. Turn off Instant Pot.
- Nestle the chicken into the pot. Sprinkle the chicken with Italian seasoning, paprika, kosher salt and a few grinds of fresh ground pepper.
- Pour the crushed tomatoes, tomato paste, sugar and cayenne over the top of the chicken.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 6 minutes for chicken cutlets or 15 minutes for chicken thighs. When time is up let the pressure release naturally for 5-10 minutes. Then move the valve to venting. Remove the lid.
- Use tongs to move the chicken to a pan.
- Turn Instant Pot to sauté setting. Turn your Instant Pot to the sauté setting. In a small bowl stir together 2 Tbsp of cornstarch with 2 Tbsp of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly. Stir in the balsamic vinegar. Turn off Instant Pot.
- Sprinkle the cheese on top of the chicken and place under oven’s broiler for 2-3 minutes until melted.
- Serve chicken topped with more sauce and fresh basil.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
Recipe adapted from Food Network.
- Category: Chicken
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
It was excellent. I had some caramelized tomato paste (from one of your tomato soup recipes) so used that. I added the fresh basil and served it over whole wheat linguine. I’ll try cutting the cornstarch down to 1 T. when making again since it was pretty thick. Definitely a keeper.
★★★★★
Thank you Sharon! I love the idea of the caramelized tomato paste! I bet that helped it pop even more.
Hi there! If I use fresh skinless boneless chicken thighs, is the time still 15 mins? Or should it be less?
Thanks!
That is what I would do!
I made this and it went straight to burn function…I then moved it to a springform pan…let you know how it goes
Oh darn! Did you add in the broth?
Yes, I added the recommended amount of broth and it still says burn.
It didn’t go well, I used frozen chicken and didn’t cook it enough so lesson learned for next time.
Thanks for all your yummy ip recipes.
What kind of pasta do you use in your pictures you show describing your recipe for ip chicken parmesan? In one of them it looks like rice.
Thanks again!
It’s orzo pasta. One of my faves.
Looks tasty but…. Who measures cheese by tablespoons, lol? FYI 8 tbsp = 1/2 cup.
Yeah, you’re right. That was weird lol