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Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes | Servings: 2

A classic Italian dish that is easily made in an Instant Pot. Crispy, oven-baked chicken topped with marinara sauce and gooey cheese. This Chicken Parmesan is the easiest and quickest dinner idea that your whole family will love and enjoy!


2 tablespoons olive oil

2 large boneless, skinless chicken breasts


cracked black pepper

4 garlic cloves

1 1/2 c marinara sauce

1 tablespoon fresh minced basil

1 c shredded Mozzarella cheese

3 tablespoons grated Parmesan cheese

1/2 tablespoon fresh minced basil


Step 1: Make 4 halves of chicken breasts by slicing large chicken breasts in half width-wise and season both sides with salt and pepper.

Step 2: On saute mode, allow an Instant Pot to heat through.

Step 3: Drizzle olive oil into the heated pot and add the chicken breasts.


Step 4: Cook the chicken breasts until they begin to brown. Flip and continue to cook the other side. Once done, remove the chicken from the pot.

Step 5: Add and saute the garlic until aromatic.

Step 6: Stir in the marinara sauce until well combined and allow the mixture to heat through before turning the saute off.

Step 7: Place the chicken back into the pot and in the middle of the sauce.

Step 8: Cover and seal the Instant Pot. Set to Pressure cook.

Step 9: Cook for about 3 minutes on low.

Step 10: When done, turn the pressure cooker off and carefully release the pressure on the quick release.

Step 11: Add on top of each chicken halves the Mozzarella cheese, Parmesan cheese, and some basil.

Step 12: Cover and allow the cheese to melt for about 4 to 5 minutes.

Step 13: Remove the lid and serve immediately. Enjoy!


Use 2 large chicken breasts and slice in half or 4 small chicken breasts that are not cut in half.

Nutrition Facts:

Calories: 700kcal | Carbohydrates: 13g | Protein: 78g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 232mg | Sodium: 1758mg | Potassium: 1723mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1430IU | Vitamin C: 18.2mg | Calcium: 415mg | Iron: 3.3mg


PIN THIS RECIPE to any of your relevant boards if you want to make it later...