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instant pot chicken parmesan cut in half

Instant Pot Chicken Parmesan

Instant Pot Chicken Parmesan is cooked in garlic-herb marinara then covered with golden, melted cheese. It takes 4 MINUTES in the IP!
Course Main Course
Cuisine American
Keyword Instant Pot Chicken Parmesan
Prep Time 20 minutes
Cook Time 4 minutes
Coming to Pressure 15 minutes
Total Time 39 minutes
Servings 4 servings
Calories 633kcal
Author Catalina Castravet


  • 2 tablespoons extra virgin olive oil
  • 4 garlic cloves thinly sliced
  • 2 cups marinara sauce
  • 1 cup grated Parmesan cheese
  • Freshly ground black pepper
  • 4 thin chicken breasts
  • 1/2 teaspoon kosher salt or more to taste
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried Italian herbs
  • 1 teaspoon dried basil
  • 8 ounces fresh mozzarella cheese grated
  • Chopped basil for garnish


  • On the IP turn on Saute mode on Low and once it reads Hot, add the oil and cook the garlic stirring for a few seconds.
  • Stir in the marinara sauce, ½ cup of Parmesan cheese, oregano, Italian herbs, basil, salt, and pepper.
  • Season the chicken with the salt and pepper.
  • Increase the sauté heat to medium and add the seasoned chicken into the sauce. Try not to overlap it. Spoon some of the sauce on top of the chicken.
  • Lock the lid, close the evalce and cook on low pressure for 4 minutes after which manually release the remaining pressure.
  • Preheat the broil in the oven.
  • Grease a baking sheet with olive oil and add some of the marinara sauce to the baking sheet. Add thee chicken breasts.
  • Top with some of the sauce and sprinkle the mozzarella and the remaining Parmesan cheesee evenly over the chicken. Broil until the cheese is bubbly and melted.
  • Scoop the remaining sauce into a serving dish, top with the chicken and serve sprinkled with fresh chopped basil.


  • If your chicken breast is too thick, butterfly it first or pound it with a meat mallet.
  • Crisp up some chopped bacon in the IP before sautéing the garlic— adds a ton of flavor to the dish!
  • Please follow the cooking and pressure-release time exactly. The chicken cooks very fast in the IP, and it can quickly overcook if left in the pot.


Calories: 633kcal | Carbohydrates: 10g | Protein: 72g | Fat: 33g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 211mg | Sodium: 1933mg | Potassium: 1341mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1208IU | Vitamin C: 12mg | Calcium: 610mg | Iron: 3mg