Instant Pot Chicken Parmigiana

This Instant Pot Chicken Parmigiana freezer recipe would be my claim to fame in the kitchen! It is a rich tomato sauce (that is so very simple to make), over browned chicken with Parmesan and mozzarella cheeses. Your family will think that you slaved away all day to make this one!
4 Servings Recipe By Pin Print
Instant Pot Chicken Parmigiana

Ingredients

  • ⅓ cups Olive Oil
  • 1 pound quarter Chicken, Boneless Breasts
  • ⅓ cups Parmesan Cheese, Grated
  • ⅛ teaspoons Garlic Powder
  • 1 ⅓ tablespoons Butter, Salted
  • 16 ounces Tomato Sauce
  • Serving Day Ingredients

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • 1 ⅓ cups Mozzarella Cheese, Shredded

Freezer Containers

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Heat oil in inner pot on saute setting.
  3. Quickly brown each piece of chicken on both sides.
  4. Add parmesan cheese, garlic powder, butter and tomato sauce on top of chicken.
  5. Lock lid into place and seal steam nozzle.
  6. Cook on poultry setting or manual for 15 minutes.
  7. Quick release pressure.
  8. Sprinkle with mozzarella cheese, replace cover and let melt for 5 minutes.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Heat oil in inner pot on saute setting.
  2. Quickly brown each piece of chicken on both sides.
  3. Remove chicken and divide among indicated number of containers.
  4. Add parmesan cheese, garlic powder, butter and tomato sauce on top of chicken.
  5. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  2. Add frozen contents to inner pot.
  3. Saute for 5 minutes.
  4. Lock lid into place and seal steam nozzle.
  5. Set on poultry setting or 15 minutes manual.
  6. Quick release pressure.
  7. Add mozzarella cheese and replace cover for 5 minutes.

32 Comments

Join the discussion
  1. This sounds yummy! Are these chicken tenders already breaded? It says breaded chicken in the description, but it doesn’t have a step for breading them.

    1. This recipe has been tested by our test cooks several times. The oil serves two purposes here. It helps to cook the chicken first, then it is mixed in with the tomato sauce and cheese to create a creamy component to the dish. Enjoy!

  2. it no longer says breaded in the description – wish I would’ve read the comments before buying 5 lbs of chicken tenders. I’m browning them and the oil is quite hot and splattering everywhere, even though I have it on the “normal” saute heat setting. Not sure if it’s smart to put all the oil in at the beginning when using fresh pieces of chicken?

    1. This is our recommendation but you’re welcome to reduce the amount of oil if you like! We appreciate your feedback!

  3. I’ve read some places that additional water or broth needs to be added if using jar marinara sauce because the IP doesn’t come to pressure with some red sauces… I plan to use Barilla Marinara sauce. Will this be ok or should I add some water or broth?

    1. We’re a little biased but we think this recipe is wonderful as is 🙂 It’s also been tested multiple times (all our recipes are before they’re published). However, you’re welcome to add additional liquid if you think necessary. If you do, we’d love to hear how it turns out! Happy cooking!

  4. On the meal prep sheets it has that the chicken breasts should be cut into 4 pieces. Would it be possible to update the ingredients to reflect this? Last time I did it in the prep but had the recipe put together before I realized I wasn’t to use the whole breasts.

    1. Missy, ingredients are listed as whole items on the shopping list because that is how you would purchase them. We do not separate them or add prep notes there to prevent confusion in your grocery shopping trip. We leave that step at the prep instructions because that it how you should prepare that ingredient. We are so sorry for the confusion! We hope it still turned out okay! Just be sure to check your prep instructions first prior to cooking or preparing the meal for the freezer!

  5. This sounds great but I’m a little confused. I want to prepare this for the freezer. Are you using frozen breaded chicken tenders which you brown and then freeze again or raw chicken tenders?

      1. I am also confused about this. The recipe description at the top says “breaded” but there’s no sign of bread crumbs in the ingredients. Was there a previous version that used breaded frozen chicken?

      2. I’m confused about the amount of chicken breasts this recipe calls for. In the above comment you say 3lbs but in the ingredients list it says “1 pound quarter Chicken, Boneless Breasts”. I’m not sure what this means.

        1. I think that was referring to something else (I have edited that response). For this recipe, (serving 4), it is 1 pound of chicken breasts, quartered. So, each breast would be cut into 4 pieces so that it cooks more evenly in the IP. Hope that helps!

  6. The breaded part is missing from the ingredients. I too should have read the comments. I browned the chicken breast in considerable less oil and used tomato sauce, not marinara sauce. I love your recipes and have been using them for years. Can you please update this page so the information is correct?

  7. I often have frozen chicken breasts on hand. Do I have to do the saute step or is there a quick option for frozen breasts?

    1. You don’t have to saute at all, but it does help to keep the meat from drying out some. If you try it, let us know how it works out!

    2. I will be trying using the frozen chicken tender soon. Did you try using the Frozen Chicken? If you did, how did it turn out?

  8. Love the recipe, thank you. Mine scorched a little bit of the bottom; can you tell me how you avoided that????

  9. Are there guidelines for adjusting the time for increased quantities in the Instant Pot? I’ll be freezing a number of containers and will want to cook 2 at a time from frozen. I’m new to all this. Thanks!

  10. I am still confused. CAN I bread the chicken? WIll that work? I don’t feel like it is truly CHicken Parmesan without the breading.

    1. Tami, you could definitely bread the chicken, but I’m not sure the breading would hold up under pressure cooking. I think it would get soggy, which is probably why this recipe doesn’t call for it. If you decide to try it, be sure to let us know how it turns out!

  11. I made this as directed for dinner tonight. It was amazing! Thank you, because good recipes are hard to find. My family loved it!

  12. Did anyone have issues with getting a “burn” message on their instant pot? This pot is new to me but I followed he directions and am not sure what I’m doing wrong. Stopped it and opened it a few times to retry (as manual instructed) but kept getting the error.

    1. Kaitlin, we are so sorry you had trouble! “Burn” shows up when something has burned and scorched the bottom of the pot due to an insufficient amount of liquid required to come to pressure. It usually won’t never come to pressure in it’s current condition. You’ll have to open the pot, scrape the bottom of the bowl and clean off the scorched or burnt parts. You should be able to start again by adding more liquid. In this instance, we might suggest adding more tomato sauce. If you still don’t have success you may consider adding 1/4 cup of water. You just want to be careful not to dilute your meal too much. You may even consider reducing the cooking time as well to prevent over cooking. We hope this helps Kaitlin!

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