If you know me, you know I’m a sucker for anything chicken Parm, but I’m not a fan of the mountain of dishes or the messy breading station that usually comes with it. I’ve tried making chicken Parmesan in the Instant Pot a dozen different ways, and I’ve finally nailed a version that doesn’t trigger that annoying “Burn” notice or leave me with mushy pasta at the end. This 35-minute meal is my go-to when I want that cozy, cheesy comfort food but only have the energy for one pot. It’s a total lifesaver on busy weeknights!
Chicken Parmesan in the Instant Pot
This is a quick and dirty version of my favorite chicken Parmesan recipe that happens all in one cooking vessel and without any messy frying. I’ve worked through each and every step of this Instant Pot chicken Parmesan to ensure it avoids all the common pitfalls. I cook the chicken separately to avoid dry meat, deglaze the pot to avoid a “Burn” notice, and dial in the cook time and release so I never end up with mushy pasta.
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My No-Mess Instant Pot Pasta Trick
One of the biggest frustrations I have with making pasta in my Instant Pot is the starchy foam that sprays out of the steam valve when I do a quick release. It always gets everywhere, and it’s a total safety hazard! My quick solve for this problem is to take a pastry brush or paper towel dipped in olive oil and wipe it around the inside “fill line” of the pot before sealing. This works similar to putting a wooden spoon over a pot of boiling pasta and prevents it from spraying that awful foam.
Instant Pot Chicken Parmesan Pasta Recipe
Equipment
- 6 qt Instant Pot
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts (cubed*)
- 1 onion (finely chopped)
- 4 cloves garlic (minced)
- 3 cups low-sodium chicken broth (or water, divided)
- 12 ounces dry rigatoni pasta (¾ box**)
- 14 ounces low-sodium tomato sauce (1 can)
- 1 cup grated mozzarella cheese
- ½ cup grated parmesan cheese
Instructions
- Start by setting your 6- or 8-quart Instant Pot to "SAUTE" and wait for the display to read "HOT." This usually takes about 4-5 minutes.
- Add the olive oil to the Instant Pot, followed by the bite-sized chicken pieces. Season generously with salt and pepper, and sauté the chicken for 4-5 minutes, or until it's golden brown. Stir frequently during this process, ensuring even cooking. Once done, transfer the chicken to a plate.2 tablespoons olive oil, 1 pound boneless, skinless chicken breasts
- Add the finely chopped onion and minced garlic to the pot. Cook them for around 2 minutes, allowing them to soften and develop a light brown color. Stir frequently to prevent sticking.1 onion, 4 cloves garlic
- Pour in 1 cup of chicken broth to deglaze the pot, ensuring none of those flavorful bits go to waste. Press the "CANCEL" button to stop the sautéing process.3 cups low-sodium chicken broth
- Place the pasta in the Instant Pot, followed by the remaining 2 cups of water or chicken stock. Carefully pour the low-sodium tomato sauce over the top, refraining from stirring at this point.12 ounces dry rigatoni pasta, 14 ounces low-sodium tomato sauce
- Seal the Instant Pot by closing the lid and setting the valve to "SEALING". Press the "MANUAL" or "PRESSURE COOK", opting for "HIGH" pressure, and set the timer to 5 minutes.
- Once the cooking time is up, perform a quick pressure release by turning the valve to "VENTING". Stir the cooked chicken back into the pasta to reheat.
- With the lid off, add ½ cup of mozzarella cheese, ¼ cup of grated Parmesan cheese, and the cooked chicken back to the pot. Gently stir to combine. Sprinkle the remaining ½ cup of mozzarella cheese and ¼ cup of Parmesan cheese over the top. Seal the Instant Pot with the lid and let the cheeses melt for approximately 5 minutes.1 cup grated mozzarella cheese, ½ cup grated parmesan cheese
- Sprinkle with fresh parsley or basil leaves. Ideally, serve immediately to enjoy the flavors at their peak.
Notes
- After adding that first cup of broth, use a wooden spoon to vigorously scrape every single brown bit off the bottom and avoid a “Burn” notice.
- Use your spoon to gently press the dry pasta down so it is mostly submerged in the liquid before you pour the tomato sauce on top. Otherwise, it won’t cook through.
- When you add the cheese at the end, stir in the Parmesan first, then add the mozzarella in small handfuls rather than all at once. This prevents the cheese from solidifying into one big blob.
- If your pasta is mushy, reduce the pressure cooking time by 1 minute next time.
- If there’s too much liquid in the bottom of the pot after cooking, let it sit with the lid off for a few minutes. The pasta will absorb the excess.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Parmesan Pasta in the Instant Pot Step by Step
Sauté the Chicken: Set your Instant Pot to “SAUTE” and wait for the display to read “HOT.” Add 2 tablespoons of olive oil to the Instant Pot, followed by 1 pound of boneless, skinless chicken breasts cut into bite-sized pieces. Season generously with salt and pepper, and sauté the chicken for 4-5 minutes, or until it’s golden brown. Stir frequently during this process, ensuring even cooking. Once done, transfer the chicken to a plate and set aside.
Cook the Onion and Garlic: With the pot still set to “SAUTE”, add 1 finely chopped onion and 4 cloves of minced garlic. Cook them for around 2 minutes, allowing them to soften and develop a light brown color. Stir frequently to prevent sticking.
Deglaze the Pot: Pour in 1 cup of of chicken broth to deglaze the pot, ensuring none of those flavorful bits go to waste. Scrape well with a wooden spoon to get all those bits off the bottom and prevent a “burn” notice. Press the “CANCEL” button to stop the sautéing process.
Add the Tomato Sauce: Place 12 ounces of rigatoni pasta in the Instant Pot, followed by the remaining 2 cups of water or chicken stock. Make sure the pasta is mostly submerged so it cooks through. If any dry noodles are sticking straight up, push them down with your spoon so they are damp before adding the sauce. Carefully pour 14 ounces (1 can) of low-sodium tomato sauce over the top, refraining from stirring at this point. Now is when you should brush that oil at the “fill line” to prevent splatters during the quick release–see my tip above!
Cook the Pasta: Seal the Instant Pot by closing the lid and setting the valve to “SEALING. Press the “MANUAL” or “PRESSURE COOK” button, opting for “HIGH” pressure, and set the timer to 5 minutes. Once the cooking time is up, perform a quick pressure release by turning the valve to”VENTING”. This rapid release prevents the pasta from overcooking. Stir the cooked chicken back into the pasta to reheat.
Melt the Cheese: With the lid off, add ½ cup of mozzarella cheese and ¼ cup of grated Parmesan cheese. I like to start with the Parmesan, then add the mozzarella so it doesn’t all solidify into one big lump. Gently stir to combine. Sprinkle the remaining ½ cup of mozzarella cheese and ¼ cup of Parmesan cheese over the top. Seal the Instant Pot with the lid and let the cheeses melt for approximately 5 minutes. Sprinkle with fresh parsley or basil leaves. Ideally, serve immediately to enjoy the flavors at their peak.
How to Store, Freeze, and Reheat
Store leftover Instant Pot chicken parmesan pasta in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave in 30-second increments until warmed through.
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