This delicious recipe for Instant Pot Chicken Parmesan is a crowd’s favorite! Tender chicken breasts coated in Parmesan breadcrumbs and topped with mozzarella is one of the dishes that is hard to beat.
If you are familiar with making chicken Parmesan on the stove top/in the oven, then you know what to do.
This Instant Pot Chicken Parmesan recipe has no short-cuts when it comes to preparation. You have to go through all the steps in order to achieve the best flavors. However, cooking the chicken breasts in pressure cooker makes them extra tender without any hassle and with minimum effort.
Guys, if you are looking for Easy Instant Pot Recipes, then I have a good collection on the blog. I am sure you will find here something you like. Soups, desserts, mains – there is a lot to choose from.
Here are some tasty ideas for you:
How to make chicken Parmesan in Instant Pot?
Butterfly the chicken breasts and cut each in half. If you feel like each half is still large then you can easily cut them again. (if you are not sure how to do it, you might find this video “How to butterfly chicken breasts” helpful).
The breasts are then seasoned with salt and pepper and coated in a mixture of finely grated Parmesan and flour. Next you dip them in beaten egg and coat in breadcrumbs.
When you are ready, quickly brown them on both sides so the coating stays on the chicken and gets a nice brown color. Browning will take about 2 minutes per side.
To cook them in Instant Pot I pour tomato passata (or pureed tomatoes) in first, add little sugar, salt, garlic and some herbs. My favorite herb to use here is oregano.
I don’t like placing the browned breasts in the sauce directly, so I use the trivet that came with my pressure cooker. Then just spread the pieces across.
If you have a lot of them, just stack them on top of each other. You can also top them with mozzarella or wait until they are cooked and let it melt at the very end.
I sometimes add a few pieces of mozzarella before cooking and finish it off with some more after.
When the cooking time is finished, wait 7-10 minutes before releasing the pressure manually.
If you haven’t added the cheese yet, now it’s the time to do so. Just add a few slices on top, cover with lid and let them melt.
I personally like this pressure cooker chicken Parmesan right after it has been made as it tastes best. You can also enjoy it the following day but for best flavors, enjoy on the same day of making.
What to serve with chicken Parmesan?
My favorite sides are noodles or rice.
Tips for making Instant Pot Chicken Parmesan
- The quick browning/pan-frying can be done either in the Instant Pot or on a stove top. You can also use both the stove top and pressure cooker at the same time in case you want to save some time.
- Just note that Instant Pot is not as powerful as your stove top so it will take longer to brown the breasts.
- Also make sure your oil is hot before you place the chicken in. If it is not, it will just soak up all the oil which we don’t want.
- For best taste I don’t recommend omitting fresh mozzarella cheese when making this Instant Pot chicken Parmesan.
- I prefer cutting the breasts into smaller pieces but this is my preference only.
- When pounding the breasts make sure they are of the same thickness all over to achieve an even cooking. I tend to pound them pretty thin – about ¼ inch (½ cm) and they always come out super tender. Now if you feel that is way too thin for you, you can leave them thicker but don’t go over ½ inch (1 cm) as they might not cook through.
Instant Pot Chicken Parmesan
- 3 small Chicken Breasts (18 ounce/520g in total)
- 1 tsp Salt
- ¼ tsp Black Pepper
- 4 tbsp All-Purpose Flour
- ¼ cup Parmesan (20g)
- 2 Eggs , beaten
- 1½ cup Breadcrumbs (165g)
- Olive Oil for frying
- 1 cup Water
- 1½ cup Tomato Passata (400g), See note
- 1 tsp Sugar
- 2 Garlic Cloves , pressed
- 2 tsp Dried Oregano
- 2 Mozzarella Balls (4 ounces/125g each)
- Butterfly the chicken breasts and cut each in half. Pound them so they are about ¼ inch thick (or slightly more – don’t go over ½ inch though) and season them with salt and pepper.
- Dip each piece in flour and Parmesan mixture, then in a beaten egg mixture and coat them in breadcrumbs.
- Option 1: In a large skillet/frying pan, heat the oil and place the breaded chicken pieces in. Fry on both side just until the crumbs turn brown. You might need to do it in 2 batches, depending on the size of your skillet/frying pan.
- Option 2: Turn on your instant pot. Press the SAUTE function and pour in oil. When the oil is hot, add the breaded chicken pieces in. Fry on both sides until the crumbs turn brown. You will need to do it in 2 batches. When done, remove the chicken from the pot and turn the SAUTE function off.
- Pour water in your instant pot (and deglaze the pot if you chose option 2). Add tomato passata, sugar, garlic, oregano and give it a mix. Insert the instant pot trivet and place the chicken breast on top of it.
- Close the lid and lock it. Turn the steam valve to SEALING and press MANUAL (pressure cooking). Make sure it’s set on high. Set the time to 6 minutes.
- When the cooking is finished, wait about 5-7 minutes before releasing the pressure manually.
- When the pin is down, open the lid and place a slice of mozzarella on top of each chicken breast. Close the lid and let it sit for about 2 minutes so that the mozzarella has time to melt.
- Serve warm with pasta or rice!
- This recipe was developed for a 6-quart/6-liter Instant Pot.
- The overall time does not include time needed for the pot to come to pressure and release its pressure (count with extra 15 minutes).
- You will need about 1¼ cup breadcrumbs but count with 1½ - this makes the coating process easier, especially at the end.
- Tomato passata is pureed, strained tomatoes. It is not concentrated tomato puree.
- I like mozzarella so I use a generous amount for topping each piece of chicken breast. You might only need one – this depends on your preference.
- Please read the whole post for more detailed explanation and tips, if in doubt.
- Best served right away!