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Instant Pot Chicken Parmesan Recipe

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★★★★★

4.9 from 118 reviews

This Instant Pot Chicken Parmesan recipe delivers a classic Italian-American favorite made easy and quickly in a pressure cooker. Tender, thinly sliced chicken breasts are lightly coated in seasoned flour, sautéed to a golden brown, and then cooked in a rich marinara sauce until juicy and flavorful. Finished with a melty layer of mozzarella cheese, it’s served over a bed of tender spaghetti for a comforting, delicious meal perfect for busy weeknights.

Ingredients

Scale

Chicken and Coating

  • 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

Cooking Sauce and Toppings

  • ½ cup low-sodium chicken broth
  • 24 ounces marinara sauce (store-bought or homemade)
  • 1½ cups freshly shredded mozzarella cheese

Serving

  • 1 pound cooked spaghetti (1 box for serving)

Instructions

  1. Slice: Ensure the chicken breasts are thin by slicing them in half if necessary or pounding them between parchment paper or plastic wrap to achieve thin, even pieces.
  2. Rub and Prepare Coating: Rub the chicken breasts with 1 tablespoon of olive oil. In a gallon-sized sealable plastic bag, combine flour, Italian seasoning, garlic powder, and kosher salt. Toss to mix the dry ingredients evenly.
  3. Coat Chicken: Add the chicken pieces into the bag, seal it, and shake well to coat all pieces evenly with the seasoned flour mixture.
  4. Sauté: Add 2 tablespoons of olive oil to the Instant Pot and press the Sauté button to heat. Brown the chicken breasts for about 2 minutes on each side in batches, adding more oil if needed. Remove the browned chicken and set aside.
  5. Deglaze: Pour the chicken broth into the Instant Pot and scrape the browned bits from the bottom with a wooden spoon to prevent burning and add flavor.
  6. Add Sauce and Chicken: Stir in the marinara sauce. Return the chicken pieces to the pot, submerging and coating them well with the sauce.
  7. Cook Using Manual Setting: Press Cancel to exit sauté mode, then set the Instant Pot to Manual/Pressure Cook for 8 minutes.
  8. Release Pressure: When cooking finishes, allow pressure to release naturally for 10 minutes, then carefully release any remaining pressure manually.
  9. Melt Cheese: Remove the lid and sprinkle mozzarella cheese evenly over the chicken. Close the lid again and let it sit for a couple of minutes off the heat until the cheese melts.
  10. Serve: Serve the chicken parmesan on a bed of cooked spaghetti, spooning extra sauce from the pot over the pasta if desired.

Notes

  • Thinly slicing or pounding the chicken breasts ensures quicker, even cooking in the Instant Pot.
  • Coating the chicken in seasoned flour helps the chicken brown nicely during sautéing and adds flavor.
  • Cooking the chicken in batches prevents overcrowding, which helps achieve a better sear.
  • Natural pressure release after cooking allows the chicken to remain tender and juicy.
  • If preferred, you can use homemade marinara sauce for a fresher taste.
  • Serve with a side of steamed vegetables or a simple green salad for a balanced meal.

Keywords: Chicken Parmesan, Instant Pot, Pressure Cooker, Italian Dinner, Easy Chicken Recipe, Weeknight Meal, Chicken and Pasta

Find it online: https://www.cheftara.com/instant-pot-chicken-parmesan-recipe/