One of my favorites meals, now made easier. INSTAPOT CHICKEN PARM! All of the best flavors are combined in one pot and all you have to do is press go. And there you’ll have it, the best meal ever!
This version is not breaded and I do not even miss those breadcrumbs. It tastes just as good as a fried chicken parm, with less points, calories and less carbs!
Why is chicken parm just the best meal, at any time. There is literally never a time when I couldn’t want chicken parm. Plus, it is one of the easiest meals to make! There’s just something about a perfectly cooked chicken, covered in sauce and cheese. So simple, yet completely amazing.
Chicken parm is my husband’s absolute favorite meal ever. We make this dish all the time in so many varieties. It never gets old.
Funny story, he actually made himself some fried chicken parm for dinner last night (since I didn’t feel well). He double breaded him chicken and fried it in oil. UGH. But he said this one was even better! So skip the restaurant takeout and make mine.
Just a fair warning, the pasta is not included in this recipe. I wanted to create just a classic chicken recipe in the Instapot and then you will be able to add anything you want to it. I also don’t particularly like spaghetti in the Instapot, I prefer it more on the stove so it was separate anyways.
Other Chicken Parm Varieties:
As I said, we make chicken parm all the time so I have a couple different varieties, if you prefer another.
Thin chicken nuggets that taste like chicken parm then dipped in tomato sauce.
The classic air fried, crispy chicken breast. Covered in sauce and cheese then served over spaghetti.
This is a good one!! Bread-less pizza basically. The crust is made from ground chicken and then it is covered with sauce and cheese. Seriously so good!
Mini chicken parms, in nugget shapes, covered in parmesan and dipped into tomato sauce.
What You Need:
Well, obviously, this is an Instapot recipe so we will be needing an Instapot. I love my ninja, you can pick that up here. I also use a non-stick bowl insert as it is way easier to clean and the chicken will not stick to the bottom. You can pick that up here.
Then you will just need all of your ingredients.
- Chicken breasts
- Olive oil
- Minced garlic
- Tomato sauce
- Mozzarella cheese
I used one really big chicken breast and cut it into two. My chicken breast was 12 ounces, I cut it in half, so each was 6 ounces. This was a little more chicken than I usually eat but I almost ate it all! It was so good, I wanted it all.
99.9% of the time I make my own tomato sauce. It is pretty easy to do, zero points and I love the taste. It will stay good in the fridge for a little while too. That is what I used for this recipe. I won’t explain how to make it in this recipe but you can go to my tomato sauce recipe where I completely explain everything.
Then grab your cheeses. I use reduced fat, part skim, shredded mozzarella cheese from Publix. For the parmesan, I used reduced-fat parmesan from Kraft.
What To Do:
You can either use two smaller chicken breasts (or cutlets) or one large chicken breast. We had some leftover chicken breasts that were huge so we just cut one in half. Each half was 6 ounces which was a little more food than I needed but it was fine.
Season both sides of each piece with the seasonings then set aside.
Be sure to grab all your ingredients before you get started with the Instapot. Cooking with the Instapot is QUICK and you need to work fast as to not let the food burn.
Once you have everything gathered, plug in the Instapot and set to the saute mode. Drizzle with the oil and let it heat up.
Add in the minced garlic and saute for about a minute. It is best to use a wooden spatula as a plastic one can melt, the Instapot gets hot. I have learned the hard way.
Add in the seasoned chicken breasts. Yes, mine look very weird and are in a very weird shape but all the same. They tastes great.
Just brown each side for about two minutes and then turn the Instapot off. The chicken breasts should look like this.
Turn the Instapot off.
Top each chicken breast with equal amounts of tomato sauce, being sure to cover each one completely.
Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the pressure cook button to 4 minutes and start it.
Once the Instapot goes off, you have to work quick!!
Move the valve to venting and vent out all the steam. Quickly cover the chicken breasts with both the cheese and close the Instapot again. But do not start it. Just leave it on warm.
Let it all set like that for about 4 minutes to allow the cheese to melt. Top with fresh herbs, if desired.
And there you have it, easy chicken parm!
Check below the recipe for more similar dishes.
Let’s Get To This Recipe
Instapot Chicken Parm
- 2 chicken breasts 6 ounces each
- 1 teaspoon light olive oil
- 4 cloves minced garlic
- 2/3 cup Allie Carte homemade tomato sauce
- 1/2 cup reduced fat, part skim shredded mozzarella cheese
- 1 tablespoon reduced fat parmesan cheese
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1/8 teaspoon black pepper
- Season both sides of eat chicken breast evenly with the seasonings
- Set the Instapot to the saute setting. Drizzle with olive oil and allow that to heat up
- Add the minced garlic and saute for about one minute
- Add the chicken breasts and brown each side for about two minutes
- Turn the Instapot off
- Top each chicken breast with 1/3 cup of tomato sauce, being sure to completely coat the chicken
- Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the pressure cook button to 4 minutes and start it
- When the time is up, move the valve to venting. Remove the lid and quickly top the chicken with both of the cheeses
- Place the lid back on the Instapot and close it. Do not turn the Instapot back on, just leave it on warm (or off, it does not matter), to allow the cheese to melt. Leave the lid on for about 4 minutes