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January 20, 2021

Instant Pot Chicken Parmesan

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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.

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Instant Pot Chicken Parmesan

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

Chicken Parm (5 Ways)

Slow Cooker Chicken Parmesan Lasagna Casserole

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Instant Pot Chicken Parmesan

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    Instant Pot Chicken Parmesan


    ★★★★★

    5 from 1 reviews

    • Author: 365 Days of Slow and Pressure Cooking
    • Prep Time: 20 minutes
    • Cook Time: 15 minutes (plus 5 minute NPR)
    • Total Time: 35 minutes
    • Yield: 4–6 servings 1x
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    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

    Scale
    • 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

    1. 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.
    2. Nestle the chicken into the pot. Sprinkle the chicken with Italian seasoning, paprika, kosher salt and a few grinds of fresh ground pepper. 
    3. Pour the crushed tomatoes, tomato paste, sugar and cayenne over the top of the chicken. 
    4. 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.
    5. Use tongs to move the chicken to a pan. 
    6. 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. 
    7. Sprinkle the cheese on top of the chicken and place under oven’s broiler for 2-3 minutes until melted.
    8. 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

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    Instant Pot Chicken Parmesan

    *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.

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    12 Comments Filed Under: All Recipes, Chicken, Gluten Free, Instant Pot

    Recommendations

    Comments

    1. Sharon says

      April 11, 2022 at 8:15 am

      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.

      ★★★★★

      Reply
      • Karen says

        April 12, 2022 at 2:05 pm

        Thank you Sharon! I love the idea of the caramelized tomato paste! I bet that helped it pop even more.

        Reply
    2. Marilyn says

      July 20, 2021 at 6:45 pm

      Hi there! If I use fresh skinless boneless chicken thighs, is the time still 15 mins? Or should it be less?

      Thanks!

      Reply
      • Karen says

        July 21, 2021 at 2:36 pm

        That is what I would do!

        Reply
    3. Janelle says

      February 3, 2021 at 5:06 pm

      I made this and it went straight to burn function…I then moved it to a springform pan…let you know how it goes

      Reply
      • Karen says

        February 8, 2021 at 2:53 pm

        Oh darn! Did you add in the broth?

        Reply
        • Janelle says

          February 9, 2021 at 7:00 am

          Yes, I added the recommended amount of broth and it still says burn.

          Reply
        • Janelle says

          February 9, 2021 at 7:01 am

          It didn’t go well, I used frozen chicken and didn’t cook it enough so lesson learned for next time.

          Reply
    4. Val says

      January 27, 2021 at 7:59 am

      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!

      Reply
      • Karen says

        January 28, 2021 at 10:15 am

        It’s orzo pasta. One of my faves.

        Reply
    5. AddMoreCheese says

      January 24, 2021 at 5:45 pm

      Looks tasty but…. Who measures cheese by tablespoons, lol? FYI 8 tbsp = 1/2 cup.

      Reply
      • Karen says

        January 26, 2021 at 2:17 pm

        Yeah, you’re right. That was weird lol

        Reply

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    Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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