Chicken Parmesan is one of those dishes that always feels like a hug on a plate — tender chicken, tangy marinara, and melty cheese all over a bed of pasta. I’ve ordered it in plenty of restaurants, but once I figured out how to make a quick, no-fuss version in my Instant Pot, it became a regular in my kitchen.
This version skips the breading to keep things simple and weeknight-friendly, but you still get all that cheesy, saucy comfort you expect. If you’re set on the crispy breaded style, you can absolutely do that too — just brown the breaded chicken first on SAUTÉ and then cook it on a trivet so it doesn’t lose that crunch.
Why I Love This Instant Pot Version
- Fast and fuss-free – Ready in about 20 minutes without a sink full of dishes.
- Kid-approved – My family never leaves leftovers when this is on the table.
- Versatile – Great with spaghetti, garlic bread, or even over zucchini noodles for a lighter twist.
When I make this, I usually keep some buttered spaghetti warm on the side so that once the chicken is ready, I can serve it straight away while the cheese is still perfectly melted.
What You’ll Need
- Boneless, skinless chicken cutlets – If starting with large chicken breasts, slice them lengthwise so they cook evenly.
- Marinara sauce – Store-bought works fine, but homemade makes it extra special.
- Cheeses – Shredded mozzarella and either grated or shredded Parmesan.
- Seasoning – Italian seasoning, plus salt and pepper.
- Fresh basil – For that bright, fresh finish.
Step-by-Step – How I Make It
- Prep the chicken – Season cutlets with salt, pepper, and Italian seasoning. If they’re uneven, a quick pound with a meat mallet helps them cook more evenly.
- Layer in the Instant Pot – Spread a layer of marinara sauce in the pot, then place the chicken cutlets on top. Spoon more sauce over them so they’re coated.
- Pressure cook – Seal the lid, set to HIGH pressure for 3 minutes, and quick release when done.
- Add the cheese – Sprinkle Parmesan first, then mozzarella. Close the lid for a couple of minutes to melt the cheese. If you want a bubbly, golden top, transfer to a baking dish and broil for a few minutes.
- Serve – Garnish with fresh basil and more Parmesan if you like. I usually plate it over buttered spaghetti for the classic feel.
Kitchen Tips
- If your marinara is on the thicker side, add a splash of water or broth before pressure cooking to avoid a burn warning.
- Want extra flavor? Stir a little garlic powder or crushed red pepper into the sauce before cooking.
- Doubling the recipe? Use a baking dish for the cheese-melting step so the chicken is easier to top evenly.
Storing and Reheating
- Fridge – Store in an airtight container for up to 2 days.
- Reheat – Best in the oven at 350°F, covered with foil for 20–25 minutes, until hot and the cheese is melted.
Instant Pot Chicken Parmesan
Juicy chicken cutlets, tangy marinara, and melty cheese—all made in just 20 minutes with the Instant Pot. Serve it over buttery spaghetti for a weeknight dinner the whole family will love.
Ingredients
- 2 boneless, skinless chicken breasts, sliced into cutlets
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon Italian seasoning (optional but flavorful)
- 24 oz (680 g) marinara sauce (add ¼ cup water if very thick)
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon fresh basil leaves, chopped
- Cooked pasta, for serving
Instructions
- Pat chicken cutlets dry, then season evenly with salt, pepper, and Italian seasoning.
- Pour the marinara sauce into the Instant Pot (adding a splash of water if it’s on the thicker side). Lay the chicken cutlets on top, spooning some sauce over each to coat.
- Secure the lid and set the valve to SEALING. Select PRESSURE COOK (or MANUAL) and cook on high pressure for 3 minutes. The pot will take about 6–7 minutes to build pressure before the timer starts. When cooking is done, quick release the steam.
- Remove the lid and sprinkle the chicken with Parmesan, followed by mozzarella. Cover again for a few minutes until the cheese melts—if needed, turn on the SAUTÉ function briefly to speed things up.
- Garnish with fresh basil and extra Parmesan if you like. Serve over buttery spaghetti or your favorite pasta.
Notes
- For larger chicken breasts, cook 4–5 minutes at high pressure.
- Always check that chicken reaches an internal temperature of 165°F (75°C).
- For an extra cheesy, bubbly top, transfer the cooked chicken and sauce to a baking dish, top with cheese, and broil for a few minutes.
- Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F, covered, for 20–25 minutes.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 731Total Fat 25gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 13gCholesterol 128mgSodium 4454mgCarbohydrates 76gFiber 15gSugar 40gProtein 48g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This Instant Pot Chicken Parmesan is proof that you can have a classic Italian favorite on the table in less time than it takes to order takeout. It’s cozy, satisfying, and just as good on a busy Wednesday night as it is for a special Sunday dinner. Once you see how easy it is, you might find yourself making it more often than you planned — I know I do.