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Adjust Servings:
1 tsp Olive Oil
2 Garlic Cloves, minced
2 cups Marinara Sauce
0.25 cup Parmesan Cheese
1 Tsp round Black Pepper
4 Thinly Cut Chicken Breasts
0.5 tsp Salt
0.5 tsp Dried Basil
4 ounces Fresh Mozzarella

Nutritional information


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Instant Pot® Chicken Parmesan

Instant Pot® Chicken Parmesan

Do you love healthy chicken dinners?

  • Serves 4
  • Medium



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Do you love healthy chicken dinners? Do you love rich, flavorful tomato sauce? Do you love melted, gooey cheese? If you said yes to those questions then this chicken parmesan recipe is for you! Not only will you love the taste of this chicken cooked in tomato sauce but you are also going to love how easy it is to make and how healthy it is when compared to other chicken parm recipes. Easy? Healthy? Delicious? Sounds like a total win!

Tools Needed:

  • Instant Pot®
  • Measuring Spoon
  • Measuring Cup
  • Rubber Spatula
  • Knife
  • Cutting Board
  • 1 Small Bowls
  • Cheese grater
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Grate the parmesan into a small bowl then set aside.


Add the minced garlic, marinara sauce, olive oil, half the grated parmesan, ground black pepper, dried basil and salt to the Instant Pot bowl.


Nestle the chicken into the sauce then put the lid on the Instant Pot and seal, setting the steamer valve to the “seal” position. Press the “manual” button then set the timer for three minutes with high pressure. When the timer is done, do a quick pressure release by carefully opening the steam valve to release the pressure.


Lay the sliced mozzarella over the cooked chicken breasts and sprinkle the remaining parmesan over the top. Place the Instant Pot lid back on the machine but do not seal- you are just keeping the heat in so that the cheese melts. Let the bowl sit for about 5 minutes.


Plate and serve over pasta or on it’s own!

Making chicken parmesan doesn’t get any easier than that! Before you start tossing ingredient into your Instant Pot, let us know if you have any questions by posting them below- we will answer ASAP!


My name is Amanda and I am a professional pastry chef. I have over 16 years of culinary experience and a bachelors degree in Baking and Pastry Arts. I currently live right outside New York City with my husband and two daughters who are my official taste testers and kitchen helpers. Chocolate chip cookies and ice cream are my weakness and, because I have two young kids, I need coffee every day. I love sharing my cooking passion and hope that you find some culinary inspiration here!

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2 Comments Hide Comments

Just wondering, I have read the directions a few times, what is the olive oil for. Made this tonite was amazing. Thank you for the recipe.

Hi Lynn! The olive oil goes into the sauce just for a nice creamy flavor. I’m glad you enjoyed the recipe!

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