Long gone are the days when weekend meals that we all love are only served on the weekend. Instant Pot has revolutionized our cooking. In fact, cooking is not a challenge at all. From meat to casseroles, Instant Pot is the go-to for food preparation.
What I can tell you as an expert Instant Pot recipe curator is these are the best pots on the market and food prep in your home will never be the same. Once you start cooking with Instant Pot, you won’t stop. I hardly use our pro-range for any food prep, unless I am really forced into it. Now, one of the hardest meals to prep is Chicken Parmesan.
Just when you think you have mastered the recipe, you try it again and you dry the chicken out. Get ready to make Chicken Parmesan in 24 minutes, plus 10 minutes of prep. I promise you this tastes just like it does in Italy! Who’s ready for Instant Pot Chicken Parmesan?
Instant Pot Chicken Parmesan
Now if you don’t have an Instant Pot, all I can say is, “Get ONE!” Put it on your holiday list, gift yourself, send hints to those that buy for you, just get one in your possession. Next, don’t worry about foil pans, dirty ovens, dirty baking pans, I am about to change all of that. Unlike those old Italian recipes that people hand down, I will give you all the ingredients!
Remember, I am a no frills kind of recipe girl. I used to own an Italian Deli, that was a by reservation only restaurant at night. We had standing room only every Friday and Saturday. Once we sold the business, I ended up being a private chef for most of my dine-in clients and of course there were dinner parties and all kinds of fun events!
Instant Pot is truly a difference maker in food preparation. What is great about the Instant Pot is its consistency. When I put meat in the Instant Pot, I know, with one turn of the valve that the meat is going to be moist, and fall apart when I release the pressure. It’s fail-safe? Let’s cook, enough chit-chat!
Ingredients for Instant Pot Chicken Parmesan
Remember, this recipe is for a family of Four, so you can increase or decrease as you need. Don’t overthink the procedure, just be consistent with the times I provide and you will master the recipe! (you can thank me later!)
1.25 Pound of Boneless Breast of Chicken (leave whole)
3-4 Tablespoons of Minced Garlic
1 C Italian Breadcrumbs
3 Tablespoons of Olive Oil (enough to coat from edge to edge the Instant Pot Liner)
1/2 C-1 C of Grating Cheese (Pecorino Romano does well)
1 C of Mozzarella Grated Cheese
24 Ounce Can of Crushed Tomatoes
4 Tablespoons of water (just enough to rinse the very bottom of the can)
How To – The Preparation
Coat the bottom of the Instant Pot liner with Olive Oil. Just side to side. Turn Instant Pot to Saute. Next, add in the minced garlic. Then add in the chicken breasts. Dash of salt and pepper to season (use your discretion) Allow the first side to turn white (it happens fast), then turn over and quickly saute the other side.
All you are doing is allowing the chicken to quickly seal. Turn one time only, the pot WILL cook the chicken no issues there, I just prefer a quick saute. The procedure takes about 3 minutes, if that!
Now, add the entire can of sauce to coat the chicken breasts. Add the water to the can, and swish can to capture sauce that did not dump out, and pour that into Instant Pot as well. Do not add too much water, the idea is that this will thicken. You might note as we go along that we are not adding in the grated cheese either, we do not need to do that in the pot!
Look at my sauce can, you can see there is just enough water to get rid of the excess sauce residue in the can. Please note I did not and do not use paste in this recipe, it harms the taste. Been there, done that. Yuck!
Turn Off Saute Mode (you don’t want splatter). Last, sprinkle the Italian breadcrumbs and then the grating cheese across the sauce. Make sure that the sauce is covered from side to side, using a fork. Do not press rather spread.
You can add more breadcrumbs as needed. You DO NOT want to push them into the sauce, you want to spread it across. If you push them, they will end up sticking to the bottom of the pot and making a hero of a mess. Just spread across with a fork. If you need more breadcrumb, add it, but also add about a tablespoon more of cheese. The cheese is what will flavor this whole ensemble.
Press Meat/Stew it will go to 24 minutes. Seal Vent. And let it cook.
Super easy right? Touching one button to create a meal and the steps to this point have been just minutes. The better part is the fact that the oven will NOT be running all day and no dry chicken.
When the chicken is cooked, release the pressure immediately (I cover the vent with a wet cloth to avoid spattering). Once pressure is release, carefully remove cloth (it will be HOT) and open the lid.
So here is what it looks like AFTER it has been cooked. It might look watery but, once you remove the chicken, this will thicken as well just from sitting. That is, provided you have not added TOO much water. So let’s see what to do next.
Now you have the chicken on the platter, it’s time to quickly add that cheese. Remove the chicken with a spoon and place on a serving dish. Immediately (while it is very warm) cover with shredded mozzarella cheese. The heat of the freshly cooked chicken will melt the cheese perfectly.
Dish out pasta while you are waiting and then add a piece of chicken. You can slice the chicken for presentation or you can just toss it on the plate! Truly this depends on how hungry you are! lololol Of course I had to show you twice, this method is priceless and keeps the ‘goobity goo’ (that’s what we call it) all on your plate not in the pot! YUM!
When I serve it, I buy the over-sized pasta, and add a little of the leftover sauce from the Instant Pot liner, that I left behind. Like I said it thickens and is perfect for this.
That’s it, you are now ready to serve Chicken Parmesan. No oven, no mess and meat that is so juicy and taste so Italian you will swear you are in Italy dining!
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