Instant Pot Chicken Parmesan

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!

Prep Time5

Cook Time20

Time to come to pressure5

Total Time30

Servings: people

Calories: 570kcal

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.

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.