This Instant Pot Chicken Parmesan Recipe is so easy to make! A low carb chicken parmesan that is done in under an hour in the pressure cooker!
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We love our baked chicken parmesan recipe and wanted to find a way to make it lower carbs and in the instant pot.
This recipe has all the flavors of traditional chicken parm, but lightened up with fewer calories and carbs!
If you need dinner on the table in about 30 minutes with minimal ingredients and some spices, this low carb chicken parm is the perfect healthy dinner recipe for you! Also, try our Chicken Parm Pasta!
If you want another delicious low carb dinner, try this Healthy Zucchini Lasagna or Keto Pizza!
why we love this healthy chicken parmesan
There is so much to like about this low carb chicken parmesan recipe! Here’s why it is one of our favorites:
- Made in one pot – meaning fewer dishes which everyone loves!
- Low carb – this recipe has no breadcrumbs and has only 8g of carbs per serving.
- Lower in calories than regular chicken parmesan – regular chicken parm has 700-900 calories per serving. This recipe is higher in calories than some of our other recipes, but it’s still under 600 calories.
- Lighter version of a classic meal – A lot of chicken parm recipes fry the chicken, but since this recipe is cooked only in the instant pot, you get the flavors of chicken parm without the greasy oil.
Ingredients for Instant Pot Chicken Parmesan
To make this instant pot chicken parmesan you will need:
- boneless, skinless chicken breasts
- olive oil
- marinara sauce
- water
- salt, pepper, dried parsley, dried basil, dried oregano, garlic powder, fresh basil
- shredded mozzarella cheese, grated parmesan cheese
You can find substitutions for all of these ingredients below in the green shaded substitutions box.
How to Make Pressure Cooker Parmesan Chicken
- Season the chicken on both sides with salt and pepper.
- Set the instant pot to the Saute function for 10 minutes. Add the olive oil and chicken breasts to the pot and sear for 4-5 minutes on both sides.
- Add marinara sauce and ¼ cup water over the chicken, mix, then coat the chicken breasts with dried spices and ½ tablespoon fresh chopped basil.
- Close the lid and set the valve to sealing. Select Pressure Cook, High Pressure for 5 minutes.
- Quick release the pressure and add shredded mozzarella, parmesan, and some chopped basil on the top of the chicken.
- Close the lid but do not turn on the Instant Pot. Let the cheese melt in the steam inside the pot for 4-5 minutes. Finally, garnish with red pepper flakes (optional), chopped basil leaves, and grated parmesan.
SUBSTITUTIONS FOR INSTANT POT CHICKEN PARMESAN
Olive Oil: You can substitute avocado oil, butter, or ghee.
Chicken Breasts: You can substitute with boneless chicken thighs or chicken tenders.
Marinara Sauce: We like homemade tomato sauce. If you’re using jarred sauce look for no or low sodium.
To Make it Lower Carb: This is a fairly low carb meal as is. You can use less tomato sauce to save on carbs.
To Make it Lower Calorie: You can use less olive oil, low fat cheese, or less cheese to make this recipe lower in calories.
To Make it Lower Salt: Tomato sauce and cheese are typically high sodium ingredients. Look for low or no sodium tomato sauce. Use less cheese and/or don’t season the chicken with salt to further lower the salt content.
Can you add breading? Absolutely not. If you add breading to the chicken it will become a soggy mess! It will also fall off the chicken breasts into the sauce. Try our Easy Chicken Parmesan Recipe instead.
Oven Baked: You can make this recipe in the oven or try our Baked Chicken Parmesan. See below for oven instructions.
Low Carb Chicken Parmesan in the oven:
You can make this recipe in the oven if you don’t have an instant pot. You will not need the extra water Here’s how to make it:
- Season the chicken on both sides with salt and pepper.
- Preheat the oven to 425° and prepare a parchment lined baking sheet. Coat the sheet with olive oil.
- Place seasoned chicken in the oven at 425° for 15 minutes. Flip and bake for another 15 minutes.
- After the chicken has been baking for 30 minutes, top each cutlet with about 2 tablespoons tomato sauce and ¼ cup shredded mozzarella. Sprinkle with parmesan. Return to the oven and set to broil for about 2 minutes until the cheese is melted.
Tips for Instant Pot Chicken Parmesan
For the best instant pot chicken parmesan:
- Use homemade tomato sauce: Homemade tomato sauce adds so much flavor. It’s also better for you and you can control the sodium!
- Make sure to pound your chicken: Pounding chicken with a meat mallet helps make it super tender. It also ensures the chicken is the same thickness so it will cook at the same time
- Top with fresh basil: The fresh herbs are optional, but highly recommended!
What to serve with Keto Chicken Parmesan:
Here are some of our favorite things to serve with our low carb chicken parmesan:
- brussels sprouts
- green beans almondine
- balsamic mushrooms
- grilled veggies in foil
- crispy potatoes
- pasta or bread (if not on low carb diet)
- a salad
How to Store Pressure Cooker Chicken Parmesan
Refrigerating: This chicken parmesan will last for up to 4 days in an airtight container in the refrigerator.
Freezing: You can freeze this recipe for up to 3 months. We like these containers for freezing – code CLEANEATINGCOUPLE works to save $$ on our favorite silicone molds!
Reheating: You can reheat this recipe in the microwave, toaster oven, oven, or on the stove. Your best option is to preheat your oven to 350°, transfer the leftovers to an oven-safe dish, cover it with aluminum foil, and heat for around 15 minutes or until the chicken is heated through and the cheese melts.
Other healthy instant pot recipes:
Looking for other easy meals? Check out these 40+ Healthy Easy Dinner Recipes. Click here to grab our free healthy 30 minute dinners cookbook.
Instant Pot Chicken Parmesan
Ingredients
- 1 lb boneless, skinless chicken breasts -2 large chicken breasts
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1.5 tablespoons olive oil
- 1 cup marinara sauce
- 1/4 cup water
- ¼ teaspoon dried parsley
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon garlic powder
- 1 tablespoon fresh basil
- 1 cup shredded mozzarella cheese chopped
- 2 tablespoons grated parmesan cheese + some more to garnish
Instructions
Instant Pot Instructions
- Clean excess fat off of chicken breasts using kitchen scissors.
- Butterfly chicken by cutting in half horizontally, to create 4 thinner slices.
- Using a meat mallet, pound the chicken until it reaches about 1/2 inch thickness. You can wrap the chicken in saran wrap or use a large ziploc bag to keep your kitchen clean.
- Season the chicken on both sides with salt and pepper.
- Set the instant pot to the Saute function for 10 minutes. Heat olive oil.
- Add the chicken breasts to the pot and sear for 4-5 minutes on both sides, until the chicken changes color to light brown.
- Add marinara sauce and ¼ cup water over the chicken, mix so that the chicken is well coated in the sauce.
- Coat the chicken breasts with dried spices and ½ tablespoon fresh chopped basil.
- Close the lid and set the valve to sealing. Select Pressure Cook, High Pressure for 5 minutes. It will take about 5 minutes for the pot to come to pressure. Once the pressure-cooking cycle is over, quick release the pressure.
- Once pressure is released, click ‘Cancel’. Open the lid and add shredded mozzarella, parmesan, and some chopped basil on the top of the chicken.
- Close the lid but do not turn on the Instant Pot. Let the cheese melt in the steam inside the pot for 4-5 minutes.
- Garnish with red pepper flakes (optional), chopped basil leaves, and grated parmesan. Serve hot with pasta or roasted veggies and enjoy.
Oven Instructions
- Clean excess fat off of chicken breasts using kitchen scissors.
- Butterfly chicken by cutting in half horizontally, to create 4 thinner slices.
- Using a meat mallet, pound the chicken until it reaches about 1/2 inch thickness. You can wrap the chicken in saran wrap or use a large ziploc bag to keep your kitchen clean.
- Preheat your oven to 425 and prepare a parchment lined baking sheet.
- Place chicken on a baking sheet. Season the chicken on both sides with salt and pepper. Coat the chicken breasts with dried spices and ½ tablespoon fresh chopped basil.
- Bake at 425 for 15 minutes. After 15 minutes add about ¼ cup tomato sauce and ¼ cup shredded mozzarella on top of each piece of chicken.
- Return to the oven and bake for an additional 10 minutes until the sauce is warmed and cheese is melted.
- Garnish with red pepper flakes (optional), chopped basil leaves, and grated parmesan. Serve hot with pasta or roasted veggies and enjoy.
Lynne says
Awesome, delicious, tender chicken!