Instant Pot Chicken Parmesan Pasta Recipe

overhead view of a serving of instant pot chicken parmesan pasta in a white bowl.

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Instant Pot Chicken Parmesan Pasta Recipe

This Instant Pot chicken Parmesan pasta is the ultimate 35-minute comfort meal that brings all the flavors of the classic Italian dish into one easy vessel.

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Main Course

Cuisine: Italian

Servings:

Calories: 707kcal

Author: Becky Hardin

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

*Boneless, skinless chicken thighs also work.

**Use a short shape, like rigatoni or penne. Longer shapes won't cook evenly. As a rule of thumb, cook time should be half the time listed on the box minus 1 minute.

Tips:

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.

Storage: Store 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.

Nutrition