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Instant Pot Chicken Parmesan



  • 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
  • Dash of Salt and Pepper


  • 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. 
  • 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.
  • 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. 
  • Press Meat/Stew it will go to 24 minutes. Seal Vent. And let it cook. 
  • 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.
  • Remove the chicken with a spoon and transfer to a serving dish, immediately (while it is very warm)then cover with shredded mozzarella cheese.  
  • Serve
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