Prepare a light and flavorful Chicken Parmesan in your pressure cooker in just 20 minutes. This version skips the traditional breading to keep the meal low-carb and quick to assemble.
List of ingredients
- 2 tbsp olive oil – used for searing the chicken.
- 2 large boneless, skinless chicken breasts – sliced width-wise into 4 thin halves.
- Salt – for basic seasoning.
- Cracked black pepper – for basic seasoning.
- 4 garlic cloves, pressed – adds a pungent aromatic base.
- 1 1/2 cups marinara sauce – the main sauce component.
- 1 tbsp fresh minced basil – stirred into the sauce for freshness.
- 1 cup shredded Mozzarella cheese – for the melted topping.
- 3 tbsp grated Parmesan cheese – for a salty, nutty finish.
- 1/2 tbsp fresh minced basil – used as a final garnish.
step-by-step instructions
- Prepare the chicken: Slice the large chicken breasts in half width-wise to create 4 thinner pieces. Season all sides of the meat generously with salt and pepper.
- Sear the meat: Set the Instant Pot to ‘saute’ mode and let it heat. Add olive oil, then brown the chicken halves on both sides until golden, then remove them from the pot.
- Sauté aromatics: Add the pressed garlic to the remaining oil and sauté until fragrant. Stir in the marinara sauce and 1 tablespoon of minced basil, heating the mixture through before turning off the saute function.
- Pressure cook: Nestle the seared chicken pieces back into the sauce. Secure the lid, set the valve to ‘seal’, and cook on LOW pressure for 3 minutes.
- Release and top: Perform a quick pressure release. Top each chicken piece with shredded Mozzarella, grated Parmesan, and the remaining fresh basil.
- Melt the cheese: Close the lid without turning the machine on. Let the residual heat melt the cheese for 4-5 minutes before serving.
Optimization Tips for Best Results
Perform a Proper Sear for Depth
Searing the chicken before pressure cooking creates a Maillard reaction, which develops a rich, brown crust. This step adds a layer of savory flavor that cannot be achieved through steaming or pressure cooking alone. Ensure the oil is shimmering hot before adding the meat to prevent sticking.
Prepare Ingredients in Advance
Because the sauté and assembly phases move quickly, having all ingredients measured and ready is essential. Press your garlic and mince your basil before turning on the Instant Pot. This prevents the garlic from burning while you are searching for the sauce or cheese.
Manage the Residual Heat
The Instant Pot retains an immense amount of heat after the pressure is released. Do not engage the heating element to melt the cheese, as this can easily overcook the thin chicken breasts. Simply closing the lid allows the trapped steam to melt the mozzarella perfectly without drying out the meat.
Ingredient Substitutions and Alternatives
Using Low-Sodium Marinara Sauce
If you are monitoring your salt intake, choose a low-sodium or no-salt-added marinara sauce. Since the chicken is seasoned with salt and the Parmesan cheese is naturally salty, a lower-sodium sauce helps balance the overall flavor profile of the dish.
Swapping Mozzarella for Other Cheeses
While Mozzarella is traditional, Provolone or Monterey Jack provide similar meltability and creamy textures. For a sharper taste, a blend of Mozzarella and sharp white Cheddar can be used. Keep the ratio of cheese the same to ensure the chicken is well-covered.
Replacing Fresh Basil with Dried Herbs
If fresh basil is unavailable, use dried oregano or a dried Italian seasoning blend. Use about one-third of the amount of dried herbs compared to fresh, as dried herbs are more concentrated. Add the dried herbs during the garlic sauté phase to allow the oils to release.
Alternative Chicken Cuts
You can use chicken thighs instead of breasts for a juicier result, though they may require an extra minute of pressure cooking. Ensure the thighs are trimmed of excess fat and sliced to a similar thickness as the breast halves to ensure even cooking.
Serving Ideas and Pairings
Traditional Pasta Bases
Serving this dish over spaghetti or linguine is the classic approach. Toss the pasta in a small amount of the remaining marinara sauce from the pot before plating the chicken on top. This ensures the pasta is flavorful and not dry.
Low-Carb Vegetable Alternatives
To keep the meal light, serve the chicken over zucchini noodles or spaghetti squash. Roasted asparagus, steamed broccoli, or sautéed spinach provide a nutrient-dense side that complements the acidity of the tomato sauce.
Fresh Side Salads
A crisp garden salad with a balsamic vinaigrette or Italian dressing cuts through the richness of the melted cheese. Use mixed greens, cherry tomatoes, cucumber slices, and red onion for a refreshing contrast to the warm chicken.
Adding a Crusty Bread Side
Garlic bread or a toasted ciabatta loaf is ideal for soaking up the extra marinara sauce. Brush the bread with olive oil and garlic powder, then toast until golden brown in the oven or air fryer.
Storage and Preservation
Refrigeration Guidelines
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Keep the chicken submerged in the sauce to prevent the meat from drying out during storage. Allow the dish to cool slightly before sealing the lid to avoid excessive condensation.
Freezing Instructions
This dish can be frozen, although the texture of the cheese may change slightly. Place the chicken and sauce in a freezer-safe container or vacuum-seal bag. Label the date and store for up to 3 months for the best quality.
Thawing Process
Thaw frozen chicken parmesan in the refrigerator overnight for the safest and most consistent results. Avoid thawing at room temperature to prevent bacterial growth. Once thawed, the dish can be reheated using a microwave or oven.
Reheating Methods
Oven Reheating for Texture
Preheat your oven to 350°F (175°C). Place the chicken in a baking dish, cover with foil to retain moisture, and heat for 10-15 minutes. Remove the foil for the last 2 minutes to slightly crisp the cheese topping.
Microwave Reheating for Speed
Place a portion of chicken and sauce on a microwave-safe plate. Cover with a damp paper towel to keep the chicken moist and heat on medium power in 1-minute intervals. Stir the sauce gently if it has separated during storage.
Stovetop Reheating
Place the chicken and sauce in a small skillet over medium-low heat. Add a splash of water or chicken broth to loosen the sauce. Cover with a lid to trap the steam, which will reheat the chicken and melt the cheese simultaneously.
Troubleshooting Common Issues
Preventing the ‘Burn’ Notice
The ‘Burn’ error often occurs if the sauce is too thick or if there are burnt bits on the bottom of the pot. Always deglaze the pot with a small amount of liquid or the marinara sauce after sautéing the garlic. Ensure the chicken is nestled into the sauce rather than sitting directly on the bottom of the inner pot.
Fixing Watery Sauce
If the sauce appears too thin after pressure cooking, it is likely due to moisture released by the chicken. Remove the chicken and simmer the sauce on the ‘saute’ setting for a few minutes without the lid. This reduces the liquid and concentrates the flavor before adding the cheese.
Avoiding Overcooked Chicken
Chicken breasts can become rubbery if cooked too long. Stick strictly to the 3-minute low-pressure time for thin halves. Using a meat thermometer to check that the internal temperature has reached 165°F (74°C) ensures the meat is safe but still juicy.
Addressing Unmelted Cheese
If the cheese hasn’t melted completely after 5 minutes, the pot may have cooled down too much. You can place the pot under a broiler in the oven for 1-2 minutes, or simply put the lid back on and wait another 2 minutes. The residual heat is usually sufficient if the lid is sealed tightly.
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
It is highly recommended to use fully thawed chicken breasts. Frozen meat will not sear properly and will significantly change the pressure cooking time, likely resulting in overcooked edges and undercooked centers.
Do I have to slice the chicken breasts?
Yes, slicing them into thinner halves is crucial for the 3-minute cook time. Whole thick breasts would require a much longer cooking time, which would likely cause the marinara sauce to burn or the meat to become dry.
Can I add vegetables directly into the pot?
You can add sliced mushrooms or bell peppers during the garlic sauté phase. However, avoid adding watery vegetables like zucchini inside the pressure cooker, as they will release too much liquid and thin out the sauce.
Is it possible to make this in a slow cooker?
Yes, but the method changes. Sauté the chicken first, then combine everything in the slow cooker on Low for 4-6 hours or High for 3 hours. Add the cheese during the last 15 minutes of cooking.
What if I don’t have a pressure cooker?
You can make this in a skillet or oven. Sear the chicken in a pan, add the sauce, and simmer until cooked through. Transfer to a baking dish, top with cheese, and broil until the cheese is bubbly and brown.
Print
Easy Instant Pot Chicken Parmesan
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free, Low Carb
Description
This recipe for Chicken Parmesan is easily made in an Instant Pot and it’s light since there is no breading on the chicken. This easy dinner is made in about 20 minutes and all you need is a few simple ingredients.
Ingredients
- 2 tbsp olive oil
- 2 large boneless, skinless chicken breasts
- salt
- cracked black pepper
- 4 garlic cloves (pressed)
- 1 1/2 cups marinara sauce
- 1 tbsp fresh minced basil
- 1 cup shredded Mozzarella cheese
- 3 tbsp grated Parmesan cheese
- 1/2 tbsp fresh minced basil
Instructions
- Slice: Slice large chicken breasts in half, width-wise, to create 4 thin chicken breast halves.
- Season: Season all sides of the chicken with some salt and pepper.
- Heat: Set Instant Pot on “saute” and let it heat through.
- Saute: Add some olive oil to the pot and place chicken breast halves in it. Let chicken saute until it starts to brown on one side and flip them over. Let them saute until that side starts to brown and take chicken out.
- Sauté Aromatics: Add garlic and saute until fragrant. Add marinara sauce and basil and stir well. Let it heat through and turn off the saute.
- Combine: Nestle chicken back into the pot, in the middle of the sauce.
- Pressure Cook: Close the lid and make sure it’s latched. Turn the valve to “seal” and set the Instant Pot to pressure cook on LOW pressure for 3 minutes.
- Top: When it’s done, turn it off, and carefully release the pressure on quick release. Add Mozzarella cheese, Parmesan cheese, and some basil over each chicken half.
- Melt: Close the lid but do not turn on the Instant Pot. Just let the cheese melt in closed pot for 4-5 minutes. Take off the lid and serve right away.
Notes
Note: this recipe will work for 2 large chicken breasts sliced in half or 4 small chicken breasts (not cut in half). For best flavors, use homemade spaghetti sauce.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 serving
- Calories: 700 kcal
- Sugar: 8 g
- Sodium: 1758 mg
- Fat: 36 g
- Saturated Fat: 12 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 78 g
- Cholesterol: 232 mg