Instant Pot Chicken Parmesan

Comforting, saucy, and ready in a fraction of the time of the oven — this Instant Pot Chicken Parmesan is the kind of weeknight recipe that becomes a repeat request. Tender slices of boneless, skinless chicken breasts get a light seasoned flour coating, are seared for a golden edge, then finish in a rich marinara and bubbling mozzarella. Serve it over a pile of cooked spaghetti for a quick family-style dinner that feels special without requiring a lot of hands-on time.

Why this Instant Pot Chicken Parmesan works

This version streamlines the classic: instead of breading and frying, thin slices of chicken get a quick seasoned flour coating and a sear in the Instant Pot to lock in juices and build flavor. A little broth keeps the chicken moist while the sauce infuses every bite. Finishing under the Instant Pot’s sauté setting with shredded mozzarella melts the cheese quickly and gives you the familiar ooey-gooey topping without a separate broiler step.

Ingredients

• 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
• ½ cup low-sodium chicken broth
• 24 ounces marinara sauce, store-bought or homemade (1 jar)
• 1½ cups freshly shredded mozzarella cheese
• 1 pound cooked spaghetti for serving (1 box)

Make-ahead and swaps

If you like, slice the chicken breasts and store them in an airtight container up to a day ahead. Use a good-quality jarred marinara for speed, or make a quick homemade sauce of crushed tomatoes, garlic, basil, and a splash of olive oil. For a lighter finish, substitute part-skim mozzarella without changing amounts. The recipe uses low-sodium chicken broth so you retain control over the final seasoning.

Step-by-step Instructions

Follow these clear, ordered steps to prepare this Instant Pot Chicken Parmesan. The directions keep the same order as the original but are rewritten for clarity and flow. All ingredient names and amounts are taken from the ingredient list above.

1. Prep the chicken: Place the 1½ pounds boneless, skinless chicken breasts on a cutting board and slice them thinly. Aim for pieces about 1/4-inch thick so they cook quickly and evenly in the Instant Pot. Pat the slices dry with paper towels.
2. Season and dredge: Combine 2 tablespoons all-purpose flour, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, and 1 teaspoon kosher salt in a shallow dish. Lightly toss the chicken slices in the seasoned flour so each piece gets a thin coating; shake off any excess flour.
3. Heat the Instant Pot: Set the Instant Pot to the Sauté function on normal/medium heat. Add 2 tablespoons of the olive oil and allow it to get hot but not smoking. The oil should shimmer before you add the chicken.
4. Sear the chicken: Working in a single layer and in batches if necessary, add the floured chicken slices to the hot oil. Sear for about 1 to 2 minutes per side until the exterior is golden-brown. You are not trying to cook them through completely — just to build color and flavor. Remove seared pieces to a plate and repeat if you have more chicken.
5. Deglaze: Pour ½ cup low-sodium chicken broth into the Instant Pot and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This step prevents a burn warning and captures the flavor from searing.
6. Layer in the sauce and chicken: Pour the entire 24 ounces jar of marinara sauce into the Instant Pot and stir briefly with the broth. Nestle the seared chicken slices into the sauce in a single layer as much as possible.
7. Pressure cook: Close and lock the Instant Pot lid. Set the valve to the sealing position. Select the Manual or Pressure Cook function and set the time to 6 minutes on high pressure. This short cook time works because the chicken is thinly sliced.
8. Release pressure: When the Cook time ends, perform a quick release by carefully moving the valve to venting to release the steam immediately. Once the pressure is fully released and the float valve drops, unlock and remove the lid.
9. Finish with cheese: Switch the Instant Pot back to Sauté on low or the Keep Warm setting, and sprinkle 1½ cups freshly shredded mozzarella cheese evenly over the sauced chicken. Close the lid loosely for 2 to 4 minutes or until the cheese melts. Alternatively, you can place the pot insert under a preheated broiler for a minute to brown the cheese — if your pot insert is broiler-safe.
10. Serve: Divide 1 pound cooked spaghetti among serving plates. Spoon the saucy chicken and melted mozzarella over the pasta. Drizzle any extra sauce from the pot on top and finish with a grind of black pepper or a sprinkle of extra Italian seasoning if desired.

Tips for success

• Thin slices cook quickly and evenly. If your breast pieces are thick, butterfly them first, then slice.
• Don’t skip the deglazing step — scraping the pot after searing prevents the burn message and keeps flavor in the sauce.
• If you prefer a crispier crust, sear in a skillet on the stovetop instead of the Instant Pot first, then continue the recipe in the Instant Pot as written.
• Warm the marinara slightly before adding if it’s very cold; that reduces the time the Instant Pot needs to come to pressure.

How to reheat and store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of chicken broth to loosen the sauce, or microwave in short intervals until warmed through. For freezing, portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Serving suggestions

This Instant Pot Chicken Parmesan shines over spaghetti, but you can also serve it with penne, zoodles for a lower-carb option, or mashed potatoes for a hearty twist. Add a simple green salad and some crusty bread to mop up the extra sauce for a complete meal.

Quick troubleshooting

• If the cheese doesn’t melt smoothly, cover the pot for a few extra minutes on low sauté or add a tablespoon of warm chicken broth to introduce steam.
• If you get a burn message, remove the chicken, deglaze with broth, scrape the bottom thoroughly, and ensure no stuck-on bits remain before continuing.
• If the sauce is too thin, simmer the pot on Sauté to reduce for a few minutes; for too-thick sauce, add 1–2 tablespoons of chicken broth at a time until you reach the desired consistency.

Why you’ll want to make this again

This Instant Pot Chicken Parmesan is an accessible shortcut to a classic favorite. It keeps the savory hallmarks — browned chicken, tangy marinara, and gooey mozzarella — but trims time and cleanup. The method is forgiving, the ingredient list is short, and it pairs perfectly with pantry staples like dried pasta for a weeknight dinner that feels like an occasion.

Nutrition snapshot (approximate per serving)

Serving size will vary depending on pasta portions, but a generous serving with pasta will provide protein from the chicken and cheese, carbohydrates from the spaghetti, and a moderate amount of fat from olive oil and cheese. Using low-sodium broth and a measured amount of salt helps control overall sodium.

Final notes

If you love recipes that deliver big flavor with minimal fuss, keep this Instant Pot Chicken Parmesan in your dinner rotation. It’s easy to scale up for guests, simple to adapt for different tastes, and consistently comforting. Try it once and you’ll see why it’s a new favorite for busy nights.

Instant Pot Chicken Parmesan

Tender breaded-style chicken simmered in marinara and melted mozzarella, made quickly in the Instant Pot.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

• 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
• ½ cup low-sodium chicken broth
• 24 ounces marinara sauce store-bought or homemade (1 jar)
• 1½ cups freshly shredded mozzarella cheese
• 1 pound cooked spaghetti for serving

Equipment

• Instant Pot
• gallon-sized resealable plastic bag
• Measuring Spoons
• Measuring cup
• Tongs or spatula
• Wooden Spoon

Method

 

1. If needed, slice each chicken breast in half horizontally or place between parchment/plastic and pound to 1/2-inch thickness so pieces are thin and uniform.
2. Rub the chicken with 1 tablespoon of the olive oil to coat.
3. Place the flour, Italian seasoning, garlic powder, and kosher salt into a gallon-sized resealable bag and shake to combine.
4. Add the chicken to the bag, seal, and shake until each piece is evenly coated with the seasoned flour mixture.
5. Set the Instant Pot to Sauté and add the remaining 2 tablespoons olive oil. When hot, brown the chicken 2–3 minutes per side, working in batches if needed; remove browned chicken to a plate.
6. Pour the chicken broth into the Instant Pot and scrape up any browned bits from the bottom with a wooden spoon.
7. Stir in the marinara sauce, return the browned chicken to the pot, and spoon sauce over the pieces so they are mostly covered.
8. Cancel Sauté, seal the lid, and cook on Manual/High pressure for 8 minutes.
9. Allow a natural pressure release for 10 minutes, then quick-release any remaining pressure and carefully open the lid.
10. Sprinkle the shredded mozzarella over the chicken, replace the lid for 1–2 minutes to let the cheese melt, then serve over cooked spaghetti.

Notes

• Use thinly sliced or pounded chicken for even cooking.
• Check that the internal temperature reaches 165°F.
• Brown the chicken in batches to avoid crowding the pot.
• Scrape the pot bottom to prevent a burn warning.
• Use low-sodium broth to control saltiness.