Cooking With Karli

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Instant Pot Chicken Parmesan

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Instant Pot Chicken Parmesan is a breaded chicken breast sitting on top of perfectly cooked pasta smothered in red pasta sauce. The chicken is moist, juicy and tender. This 30 minute dinner will be a weeknight favorite!!

Instant Pot Chicken Parmesan.

Instant Pot Chicken Parmesan- Proof that the Instant Pot works magic!

In many of the Instant Pot specific groups I am in on Facebook, the Instant Pot has many names. Someone referred to their Instant Pot the other day as their ‘Magic Cauldron’.

I loved it so much. (I may have even literally LOLed)

The thing is, there is so much truth to that statement! Whether it be yogurt, pasta, chicken, or even breakfast burritos, that thing only works magic.

Chicken Parmesan made in the Instant Pot.

This Chicken Parmesan recipe will blow your mind. This is restaurant quality Chicken Parmesan, all cooked at the same time in one pot (besides a quick sear on the stovetop!) all done in 30 minutes.

That is faster than if you were to order takeout from Olive Garden. *mic drop*

This recipe and method have been perfected. (Read: I have tested and tested this recipe. We may or may not have eaten this for the past 4 nights in a row. My neighbors also might have done the same. ?)

How to Make Chicken Parmesan in the Instant Pot

I’ll be the first to admit that this is not the super easy ‘dump and go’ meal. If you are looking for that, check out my Creamy Ziti post. ?

Breading and Browning the Chicken

First let’s talk chicken. One of the reasons so many people struggle with dry, overcooked or rubbery undercooked chicken breasts is because there are just too many variables involved.

Have you ever bought a chicken breast that is small, maybe an inch thick and could fit in your hand? Have you also ever bought a chicken breast that is as big as your head? I sure know I have!

There is no way that you’d cook those two chicken breasts for the same amount of time, yet most recipes out there just give you a blanket ‘one chicken breast for xxx minutes’ disregarding all of those variables!

That won’t happen here, don’t worry. ?

So, to start, pound your chicken breast until it 1 inch thin. I put the chicken breast into a large zip top bag and use my rolling pin to pound it.

When pounding the chicken, it will get much wider. The chicken breasts I buy are LARGE. So after I pound the chicken breast, I usually cut it in half to create two more normal sized chicken breasts.

Each final piece of chicken should be 1 inch thick and roughly 4 inches by 6 inches. The length and width are not as important as the thickness of the meat.

After your chicken is prepped, return the chicken to the baggie and add 1 egg. Zip the top and squish the egg and cover the chicken.

In a second zip top bag you’ll add the ingredients for the breading. Flour, grated parmesan cheese, salt, pepper, basil and garlic powder are combined into the second baggie.

Carefully transfer the chicken breasts from the egg baggie to the breading baggie. Shake to cover and coat the chicken in the breading.

Chicken breasts covered in breading.

Heat some butter in a non-stick frying pan on the stovetop. Brown both sides of the chicken breasts.

I have tried to brown the chicken breasts in the Instant Pot on the Sauté function, but the breading wanted to stick to the bottom of the liner more than wanted to stick to the chicken!

Remember, you are not cooking the chicken all the way through, just browning the outside.

Browned breaded chicken breasts

Filling and Cooking the Pasta and Chicken in the Instant Pot

Now it is time to fill the Instant Pot. Make sure to add everything to the pot in the following order.

  1. Broth, seasonings and Linguine (broken into thirds) go into the pot. Make sure the spread the pasta around and lay the pasta in alternating directions (criss cross).
  2. Pour some of the red pasta sauce on top of the pasta, making a little ‘bed’ for the chicken to sit in.
  3. Chicken goes on top of the red pasta sauce,
  4. The remaining red pasta sauce covers the chicken.

Direction, step by step photos.

Cook on Manual (or pressure cook, depending on your model!) HIGH for 6 minutes. Allow for a 6 minute NPR before manually releasing the pressure.

Carefully remove the chicken breast, sprinkle some mozzarella cheese onto the chicken breasts and let the chicken rest while we finish up the pasta.

Back in the Instant Pot, stir the pasta around. If there are some noodles stuck together, stirring usually breaks them apart and everything is a-okay!

Add some Shredded Parmesan Cheese and Mozzarella Cheese.

parmesan and mozzarella cheese is added to the pasta.

Stir to melt the cheese into the sauce. This will thicken the sauce and give it more flavor.

I have made it with just parmesan and just mozzarella. If you’re in a pinch, it is still delicious either way! I just love my cheese and like to use both. ?

The pasta is officially ready!

pasta covered In a thick red pasta sauce.

Time to head back over to the chicken.

The cheese should be melted and gooey by now. You can serve it as is or I like to cut the chicken into slices or cubes for easier eating.

Can you tell I have young kids?

Serve with some Garlic Bread and a side salad! Everyone will devour this meal! (I know we have the past 4 nights!)

**NOTE: Several readers have reported issues with the BURN notice. I have tested this recipe multiple times and have never gotten this notice. This notice can come on if the red pasta sauce is mixed with the chicken broth or settles at the bottom of the pot. If you would rather, cook the pasta and chicken in the Instant Pot with the seasonings and 3 cups of chicken broth then add in the red pasta sauce afterwards.**

Chicken Parm made in the Instant Pot

Instant Pot Chicken Parmesan

(Printable Recipe Below)

Instant Pot Chicken Parmesan is a breaded chicken breast sitting on top of perfectly cooked pasta smothered in red pasta sauce. The chicken is moist, juicy and tender. This 30 minute dinner will be a weeknight favorite!!

Ingredients

Chicken Breast & Breading Ingredients

  • 2 small/medium chicken breasts (or 1 large)
  • 1 egg
  • 1/4 cup flour
  • 1/4 cup grated parmesan cheese in the green can!
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/4 tsp basil
  • 1/2 tsp garlic powder
  • 2 tbsp butter

Pasta Ingredients

  • 2 1/2 cups chicken broth
  • 1 tbsp dried minced onion
  • 1 tsp garlic powder
  • 1/2 lb linguine pasta broken into thirds
  • 24 oz jar red pasta sauce divided
  • 1/4 cup shredded parmesan cheese
  • 1/2 cup shredded mozzarella cheese divided

Instructions

Chicken Breading and Browning

  1. Pound Chicken breasts until, at the most, 1 inch thick. I like to pound the chicken with my rolling pin in a large zip top bag.
  2. Add the egg into the baggie. Smush around the egg and chicken until it is completely covered.
  3. In a second zip top bag, add the flour, parmesan cheese, salt, pepper, basil and garlic powder.
  4. Transfer the chicken from the egg baggie to the breading baggie.
  5. Zip the top and shake to cover the chicken in the breading.
  6. Heat the butter in a frying pan on the stove top*.  Brown each side of the chicken breast until crispy and golden. Set aside.

Adding Ingredients to the Instant Pot

  1. Add the chicken broth, minced onion and garlic powder to the liner of the Instant Pot.
  2. Break the linguine in thirds before adding to the Instant Pot. Add in varying directions spread around the liner.
  3. Pour half of the red pasta sauce gently on top of the pasta to create a little ‘bed’ for the chicken to sit in.
  4. Add the chicken to the pot. Set it on the pasta sauce.
  5. Pour the remaining pasta sauce over the chicken.
  6. Cook on Manual HIGH for 6 minutes. Allow for a 6 minute NPR before releasing the pressure manually.
  7. Carefully remove the chicken. Sprinkle with 1/4 cup of mozzarella cheese and let rest.
  8. Stir the pasta in the Instant Pot. If there are some clumps, stirring will break them apart easily.
  9. Add in the parmesan and remaining mozzarella cheese until it has melted into the sauce.
  10. Slice the chicken and serve the chicken on top of the pasta.

**NOTE: Several readers have reported issues with the BURN notice. I have tested this recipe multiple times and have never gotten this notice. This notice can come on if the red pasta sauce is mixed with the chicken broth or settles at the bottom of the pot. If you would rather, cook the pasta and chicken in the Instant Pot with the seasonings and 3 cups of chicken broth then add in the red pasta sauce afterwards.**

Instant Pot Chicken Parmesan is a breaded chicken breast sitting on top of perfectly cooked pasta smothered in red pasta sauce. The chicken is moist, juicy and tender. This 30 minute dinner will be a weeknight favorite!! |Cooking with Karli| #instantpot #chickenparm #pasta #recipe #easy #fast #dinner #weeknightdinner #30minutemeal

Recommended Sides:

Garlic cheese bread made, cut and on a serving platt3er ready for dinner.Garlic Cheese Bread
French Bread is easy to make at home with the Instant Pot.French Bread
Garlic Parmesan Green Beans are the perfect side to any dish, the garlic and crisp parmesan crumbles take these green beans to the next level.Garlic Parmesan Green Beans

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Frequently Asked Questions:

What type of Parmesan cheese is used in the Chicken breading?

For the breading, you’ll want to use the powdered parmesan cheese. The kind you will find in the green can. This type of parmesan cheese mixes seamlessly into the flour and other ingredients in the breading.

What type of Parmesan Cheese is used in the Chicken Parmesan sauce?

This is the real, shredded parmesan cheese. None of the powdered cheese here! We use the real stuff because it helps to thicken up the sauce.

Can I use Pre-Shredded Parmesan Cheese in this Chicken Parmesan recipe?

Confession time: I always buy the pre-shredded stuff. Some will say that it doesn’t melt into the sauce as well, but I haven’t found that to be an issue as long as it is added a little at a time. ?

Instant Pot Chicken Parmesan

Instant Pot Chicken Parmesan

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Instant Pot Chicken Parmesan is a breaded chicken breast sitting on top of perfectly cooked pasta smothered in red pasta sauce. The chicken is moist, juicy and tender. This 30 minute dinner will be a weeknight favorite!!

Ingredients

Chicken Breast & Breading Ingredients

  • 2 small/medium chicken breasts (or 1 large)
  • 1 egg
  • 1/4 cup flour
  • 1/4 cup grated parmesan cheese, in the green can!
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/4 tsp basil
  • 1/2 tsp garlic powder
  • 2 tbsp butter

Pasta Ingredients

  • 2 1/2 cups chicken broth
  • 1 tbsp dried minced onion
  • 1 tsp garlic powder
  • 1/2 lb linguine pasta, broken into thirds
  • 24 oz jar red pasta sauce, divided
  • 1/4 cup shredded parmesan cheese
  • 1/2 cup shredded mozzarella cheese, divided

Instructions

Chicken Breading and Browning

  1. Pound Chicken breasts until, at the most, 1 inch thick. I like to pound the chicken with my rolling pin in a large zip top bag.
  2. Add the egg into the baggie. Smush around the egg and chicken until it is completely covered.
  3. In a second zip top bag, add the flour, parmesan cheese, salt, pepper, basil and garlic powder.
  4. Transfer the chicken from the egg baggie to the breading baggie. 
  5. Zip the top and shake to cover the chicken in the breading.
  6. Heat the butter in a frying pan on the stove top*. Brown each side of the chicken breast until crispy and golden. Set aside.

Adding Ingredients to the Instant Pot

  1. Add the chicken broth, minced onion and garlic powder to the liner of the Instant Pot. 
  2. Break the linguine in thirds before adding to the Instant Pot. Add in varying directions spread around the liner.
  3. Pour half of the red pasta sauce gently on top of the pasta to create a little 'bed' for the chicken to sit in.
  4. Add the chicken to the pot. Set it on the pasta sauce.
  5. Pour the remaining pasta sauce over the chicken.
  6. Cook on Manual HIGH for 6 minutes. Allow for a 6 minute NPR before releasing the pressure manually.
  7. Carefully remove the chicken. Sprinkle with 1/4 cup of mozzarella cheese and let rest.
  8. Stir the pasta in the Instant Pot. If there are some clumps, stirring will break them apart easily.
  9. Add in the parmesan and remaining mozzarella cheese until it has melted into the sauce.
  10. Slice the chicken and serve the chicken on top of the pasta.

Notes

**NOTE: Several readers have reported issues with the BURN notice. I have tested this recipe multiple times and have never gotten this notice. This notice can come on if the red pasta sauce is mixed with the chicken broth or settles at the bottom of the pot. If you would rather, cook the pasta and chicken in the Instant Pot with the seasonings and 3 cups of chicken broth then add in the red pasta sauce afterwards.**

Recommended Products

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 480 Total Fat: 18g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 136mg Sodium: 1968mg Carbohydrates: 42g Fiber: 5g Sugar: 11g Protein: 35g
Nutrition information isn’t always accurate.
© Cooking with Karli
Category: Main Course
Karli Bitner
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Karli Bitner

This blog is a little glimpse into my kitchen, family & life. I hope you’ll giggle the days away with me and enjoy the craziness that goes on at my house. There isn’t ever a shortage of crazy. I can promise you that! Buckle up, keep your hand and legs inside at all times and enjoy the ride!
Karli Bitner
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Comments

  1. Melanie says

    July 18, 2018 at 6:59 am


    I made this last night and it was absolutely amazing!! Thank you so much!!
    I do however wonder if you have a suggestion for preventing a layer of pasta stuck to the bottom of the pot? I followed the directions. Any ideas? Thanks!

    Reply

    • karlibitner says

      July 18, 2018 at 1:30 pm

      Hi Melanie! That hasn’t happened to me before. All the times I made it there were a few noodles that were stuck together but stirring broke them apart easily. Sorry I don’t have better advise! Maybe spraying the bottom of the pot with non stick spray first would help. Glad you still enjoyed your dinner! ❤️

      Reply

  2. SandyToes says

    July 22, 2018 at 7:07 pm

    Just 2 quick thoughts to share before I add this gorgeous looking meal to my Paprika app –

    1. I’ve done the flour in a bag thing before for anything Meuniere, but how did I get to be so old and not know about tossing an egg in a bag? Thank you!

    2. My Mini sports a lovely turquoise decal that reads “One Pot to Rule Them All” in an appropriately Elvish-looking font.

    Reply

  3. Amanda says

    July 24, 2018 at 3:26 pm

    Could you put the chicken on the bottom and layer noodles on top as I also had noodles stuck to the bottom?
    Thanks

    Reply

    • karlibitner says

      July 24, 2018 at 4:36 pm

      I haven’t tested that, but you could certainly try! Just make sure the red sauce stays away from the bottom of the pot as it will burn. Hmm, that’s so strange about the noodles, all of mine came free from the bottom easily, and I tested this one a lot! I’ll make it again exactly as written to text the noodles stuck on the bottom. Thanks for the feedback! Hope you still enjoyed your meal!

      Reply

  4. Desireé says

    July 25, 2018 at 1:17 pm

    Hi! Looking to double this recipe to use a 16oz box of pasta, do I really need 5 cups of broth and 48oz of sauce? That seems like so much for 1 box of linguine.

    Reply

    • karlibitner says

      July 25, 2018 at 1:21 pm

      I would double everything. The majority of the broth is soaked up by the pasta when it is pressure cooking. If you feel like it is going to be too saucy, I would cut back on the red sauce. You could add more red sauce at the end if needed.

      Reply

      • Desireé says

        July 25, 2018 at 2:25 pm

        Thank you! I was thinking along the same lines. Double pasta and broth but only put in one can of sauce (29oz) do you think that’s still enough liquid?

      • karlibitner says

        July 25, 2018 at 2:27 pm

        That should work! Just make sure all of the pasta is covered with liquid and you should be okay! Some previous readers have told me that some of the pasta stuck to the bottom of their pot (which never has happened to me) but you may want to try spraying the pot with non-stick spray to try and avoid this. Hope it works out well for you with the modifications!

      • karlibitner says

        July 25, 2018 at 2:43 pm

        Thanks for the update!! Glad to hear all the changes worked! Enjoy your dinner!! ?

  5. Lisa Gallagher says

    July 27, 2018 at 3:48 pm

    Can anyone please advise? I followed this recipe exactly. Yet it didn’t cook, the burn warning came up so the pot never went to pressure. This also happened every single time I try to make rice in this as well. Help! So now I have a “burned” pot and no dinner. Sigh…

    Reply

    • karlibitner says

      July 27, 2018 at 3:51 pm

      Hi Lisa- you layered everything as listed? Did you dear your chicken in the Instant Pot rather than a separate pan? I have made this countless times now and have never gotten the burn notice. Do you get the burn notice a lot? If so, it might be your Pot. I’d love to troubleshoot with you further into the issue. Shoot me an email at [email protected]. ❤️

      Reply

  9. Jill says

    September 10, 2018 at 4:13 am


    I made this recipe last night and it came out great. I made several substitutes, used the Instant Pot to sauté the breaded chicken. I was very careful, and it came out fine. I used chicken tenders instead of breasts, penne instead of linguine, Italian bread crumbs, and marinara sauce. I was quite happy with the results, the chicken was tender and the pasta was perfect. This recipe is a keeper. Thanks for posting, it was delicious.

    Reply

  10. Therese F says

    September 21, 2018 at 11:16 am


    Made this last night. It was excellent! So excellent we’re making it again tonight! Only thing I changed was I used low sodium veggie broth. It was lovely.

    Reply

    • karlibitner says

      October 2, 2018 at 4:31 pm

      Hi Michelle- sorry to hear you had trouble. I would love to troubleshoot with you. Did you brown the chicken in the Instant Pot or in a separate pan? Did you stir? Carefully layer the sauce on top of the pasta?

      Reply

    • karlibitner says

      October 11, 2018 at 10:05 pm

      Hi Jolie! I wouldn’t suggest using spaghetti noodles because they are thinner and will be mushy if cooked for the full time. Because there is chicken in the dish, the overall cook time should not be changed. Hope this makes sense and helps!

      Reply

    • karlibitner says

      November 7, 2018 at 3:25 pm

      I have the 6 qt Instant Pot. It will work great in the 6 qt and 8 qt. If the recipe is halved it should work fine in the 3 qt. Hope this helps!

      Reply

  14. Gary Ley says

    November 21, 2018 at 8:29 pm


    Tried it twice, followed directions to the tee. Both times got the dreaded “burn” and the noodles were quite burned and caked to the bottom. very disappointing. don’t know how it works with others. I have done spaghetti before with no problems. I did not brown the chicken in the instant pot. tooks what was left and finished in the oven. did taste great. can’t give it a good rating when I can’t get it to work

    Reply

    • karlibitner says

      November 22, 2018 at 8:42 pm

      Hi Gary- Sorry to hear that you have had problems with this recipe. I have made and tested this recipe countless times with no issue. I sometimes wonder if some pots are more sensitive than others. Did you carefully pour the pasta sauce on top of the noodles? Making sure that the broth and pasta sauce are not stirred? You could cook the pasta and chicken together in chicken broth and then add the red pasta sauce afterwards, that should get rid of the burn notice for you. Hope that helps a bit!

      Reply

  16. Heather says

    December 11, 2018 at 9:46 am

    If we wanted to leave the pasta out for a slightly carb-friendlier meal, how would you recommend adjusting the ingredients and instructions?

    Reply

    • karlibitner says

      December 11, 2018 at 10:51 pm

      Hi heather! I would just cook the chicken on the trivet after it is seared with water or broth underneath and then pour the pasta sauce on top of the chicken after it is cooked. ?

      Reply

    • karlibitner says

      December 26, 2018 at 4:48 pm

      Hi Camie- if the chicken is pound down until it is 1 inch thick, seared on both sides and then pressure cooked it should be cooked through. Either your Pot didn’t pressurize correctly or one of the upper steps must have been missed. Hope this helps to troubleshoot a bit! ?

      Reply

  18. C'eleste says

    January 27, 2019 at 11:55 am

    Great recipe! It was delicious. The only change I would make is to half the chicken broth and using water the other half, simply because I didn’t care for the chicken taste and heaviness it gave to the pasta. Other than that, amazing!

    Reply

  19. Diana S. says

    June 5, 2019 at 8:48 am

    Served this yesterday evening for girls night and it was a huge success! So flavorful, the pasta is the perfect tenderness, and the chicken really did come out juicy and not over-dried at all like chicken breast tends to be! A new favorite.

    Reply

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