Instant Pot Chicken Parmesan

This Instant Pot Chicken Parmesan makes melt-in-your-mouth tender chicken and you’ll only have ONE pot to clean. What’s not to love?!

This Instant Pot Chicken Parmesan makes melt-in-your-mouth tender chicken and you'll only have ONE pot to clean. What's not to love?!

This meal is an easy weeknight dinner and a great way to make the most out of your Instant Pot. You can use the sauté feature to brown the chicken, then switch right on over to pressure cooking all in the same pot. This ensures you don’t lose any of the little browned bits in the bottom of the pan that add so much flavor.

When breading the chicken for this recipe, no eggs are required. Find a good quality olive oil and dredge your chicken in the olive oil, then in the breadcrumb mixture. First you’ll use the sauté function to brown the chicken on each side and then switch to a manual setting with the lid on to complete the cooking process. If you don’t feel like breading and browning chicken tonight you can always make this easy Chicken Cacciatore instead.

My biggest tip when using the Instant Pot is: don’t fear it. The steps are easier than you might think and the machine isn’t hard to use once you use it a couple times. Allowing the pressure to naturally release once the 15 minutes is done is a key step. You’ll want it to naturally release for at least 10 minutes so the chicken doesn’t get tough.

Timing this step is super easy because once the food is done cooking the timer starts counting up instead of down. Then you can switch the valve to venting. Once the pressure is released, remove the lid and place the cheese on top to let it melt.

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Instant Pot Chicken Parmesan

This Instant Pot Chicken Parmesan makes melt-in-your-mouth tender chicken and you’ll only have ONE pot to clean. What’s not to love?!

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

  • 1 Tbsp. olive oil
  • 1/2 cup Italian panko bread crumbs
  • 1 cup water
  • 8 boneless skinless chicken thighs
  • 1 tsp. Italian seasoning
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. pepper
  • 1 (24 oz.) jar tomato sauce
  • 6 oz. mozzarella cheese, shredded
  • 2 oz. Parmesan cheese, grated

Instructions

  1. Set the Instant Pot to saute. Add the olive oil and heat.
  2. Add the panko bread crumbs and cook, stirring continuously until browned. Transfer crumbs to a plate and set aside. Wipe out the Instant Pot so that no crumbs remain.
  3. Pour water into instant pot. Set trivet or steamer basket over water. Arrange thighs in a single layer on the trivet. Season with Italian seasoning, salt, garlic powder, and pepper.
  4. Set Instant Pot to pressure cook on high for 10 minutes, making sure the valve is in Sealing position.
  5. After the 10 minutes of pressure cooking, do a natural release for 5 minutes. Then turn the valve to Venting and allow remaining steam to escape.
  6. Remove lid from Instant Pot. Remove chicken and trivet from Instant Pot. Drain out any water and discard.
  7. Return chicken to the Instant Pot. Pour the tomato sauce over chicken. Sprinkle with mozzarella and Parmesan cheese.
  8. Set Instant Pot to saute. Put lid in place. Cook until tomato sauce is hot and cheese is melted, 3-4 minutes.
  9. Transfer chicken with sauce and cheese to serving plate. Sprinkle with toasted panko crumbs.

Recipe and blog post by Christine Pittman, photos by Tawnie Kroll

Christine Pittman

Christine is the Senior Editor and Owner of The Cookful, COOKtheSTORY and IsThisThatFood. Her sites reach over 1.5 million readers per month, which means that things can get a bit crazy. She's constantly writing, taking pictures, editing, managing contributors, and, oh yeah, cooking. To say that she wears many hats is an understatement - there are many hats, and also many shirts, shoes, pants, and even the odd cape!