This Instant Pot Chicken Parmesan is a true crowd-pleaser: tender chicken breasts coated in a Parmesan breadcrumb crust and finished with melted mozzarella.
If you already make chicken Parmesan in a skillet or oven, the method will feel familiar. The Instant Pot doesn’t skip steps — it simply speeds up cooking and makes the chicken exceptionally tender with minimal fuss.
Follow the full preparation for the best flavor: a seasoned, Parmesan-flour coating, an egg bath, and breadcrumbs, followed by a quick browning step to set the crust. Browning takes about 2 minutes per side.
More Instant Pot recipe ideas:
- Instant Pot Beef Stroganoff
- Instant Pot Chicken Risotto
- Instant Pot Chicken Piccata
How to make chicken Parmesan in the Instant Pot
Begin by butterflying the breasts and cutting each in half. If pieces remain large, cut again. Pound them so they are an even thickness — about 1/4 inch (0.5 cm) is ideal; don’t exceed 1/2 inch (1 cm) to ensure they cook through evenly. Season with salt and pepper.
Coat each piece by dredging first in a mixture of flour and finely grated Parmesan, then dip in beaten egg and press into breadcrumbs. Heat oil for quick browning: do this either in a skillet or use the Instant Pot’s Sauté function. Brown on both sides until the coating is golden — you may need two batches.
Pour tomato passata (strained pureed tomatoes) into the inner pot, add about 1 cup of water, a teaspoon of sugar, pressed garlic, dried oregano, and a pinch of salt. Stir to combine. Use the trivet to keep the browned chicken out of the sauce — arrange the pieces on the trivet. If needed, stack them loosely and add slices of mozzarella either before or after pressure cooking.
Close and lock the lid, set the valve to SEALING, and pressure cook on High (Manual) for 6 minutes. Allow a natural rest of about 5–7 minutes, then release any remaining pressure and open the lid.
If you didn’t add mozzarella before cooking, place a slice on each breast after opening the lid, close the lid for a couple of minutes to let it melt, then serve immediately. This dish is best enjoyed the same day for peak texture and flavor.
What to serve with chicken Parmesan?
Classic pairings are pasta or rice, which soak up the tomato sauce nicely. A simple green salad also balances the meal.
Tips for success
- You can brown the chicken on the stovetop or use the Instant Pot Sauté function. The stovetop will brown faster, but both work well.
- Make sure the oil is hot before adding chicken so the crust crisps instead of absorbing oil.
- Use fresh mozzarella for the best melting and flavor. Add some before cooking and finish with more after, if you like a cheesier topping.
- Cutting breasts into smaller pieces speeds cooking and makes portioning easier, but keep thickness consistent for even cooking.
- Recipe times are based on a 6-quart/6-liter Instant Pot. Allow extra time for the pot to come to pressure and to release (about 15 minutes total).
Instant Pot Chicken Parmesan
Ingredients
- 3 small Chicken Breasts (18 ounce/520 grams total)
- 1 teaspoon Salt
- 1/4 teaspoon black pepper
- 4 tablespoons all-purpose flour
- 1/4 cup Parmesan (20 grams)
- 2 Eggs, beaten
- 1 1/2 cup Breadcrumbs (165 grams)
- Olive oil for frying
- 1 cup Water
- 1 1/2 cup Tomato Passata (400 grams)
- 1 teaspoon Sugar
- 2 Garlic Cloves, pressed
- 2 teaspoons dried oregano
- 2 Mozzarella Balls (4 ounces/125 grams each)
Instructions
- Butterfly and halve the chicken breasts. Pound to about 1/4 inch thickness and season with salt and pepper.
- Dredge each piece in the flour-Parmesan mixture, dip in beaten egg, then coat in breadcrumbs.
- Option 1: Heat oil in a skillet and fry breaded chicken until crumbs turn brown on both sides. Work in batches if necessary.
- Option 2: Use the Instant Pot Sauté function with oil to brown the chicken in two batches. Remove browned pieces and turn Sauté off.
- Pour water into the pot and add tomato passata, sugar, garlic and oregano; mix. Insert the trivet and place the browned chicken on top.
- Close the lid, set the valve to SEALING and pressure cook on HIGH for 6 minutes.
- When cooking finishes, allow 5–7 minutes before manually releasing remaining pressure.
- Open the lid, place a mozzarella slice on each breast, close the lid for about 2 minutes to let the cheese melt.
- Serve warm with pasta or rice.
Notes
- Recipe scaled for a 6-quart / 6-liter Instant Pot.
- Total time excludes pressurizing and depressurizing; allow roughly 15 extra minutes for that.
- Use 1 1/4–1 1/2 cup breadcrumbs to make coating easier.
- Tomato passata is strained, pureed tomatoes (not concentrated puree).
- Adjust mozzarella amount to your preference; I prefer a generous topping.
- Best served right away for optimal texture and flavor.
Nutrition
Carbohydrates: 36 g,
Protein: 41 g,
Fat: 10 g
Nutrition information is an estimate and may vary depending on ingredient brands and portion sizes.
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