Instant Pot Chicken Parmesan
Instant Pot Chicken Parmesan
Crispy breaded chicken breasts smothered in marinara sauce and melted cheese, served over perfectly cooked pasta. A comforting, restaurant-quality meal made easy with the Instant Pot!
Nutrition
Calories: 750cal
Carbohydrate: 75g
Protein: 45g
Fat: 30g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
25 min Cook
45 min Total
4 Servings
Ingredients
- 4 boneless, skinless chicken breasts (6-8 oz each)
- 1 cup all-purpose flour
- 2 large eggs
- 1.5 cups Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
- 3 tbsp olive oil (divided)
- 1.5 cups water
- 8 oz dried pasta (like penne or spaghetti)
- 24 oz marinara sauce (jarred or homemade)
- 1 cup shredded mozzarella cheese
- 1/4 cup fresh basil (optional garnish)
Instructions
- Prep chicken: Place chicken breasts between plastic wrap and pound to 1/2″ thickness using meat mallet. Pat dry with paper towels.
- Set up dredging stations: 1) Flour mixed with garlic powder, paprika, salt & pepper 2) Whisked eggs 3) Breadcrumbs mixed with Parmesan
- Dredge chicken: Coat each breast in flour (shake off excess), dip in egg, then press into breadcrumbs. Set on plate.
- Sauté chicken: Set Instant Pot to Sauté (Normal). Add 2 tbsp oil. Cook 2 chicken breasts 3-4 mins per side until golden (not cooked through). Remove and repeat with remaining oil/chicken. Turn off Instant Pot.
- Deglaze: Pour water into pot, scraping browned bits. Add pasta and marinara (don’t stir). Place chicken on top in single layer.
- Cook: Secure lid, set valve to Sealing. Pressure Cook High 5 minutes. Quick release when done.
- Broil cheese: Transfer chicken to foil-lined baking sheet. Top with mozzarella. Broil 2-3 mins at 500°F until bubbly and golden.
- Serve: Stir pasta to combine with sauce. Plate pasta with chicken on top. Garnish with basil and extra Parmesan.