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Instant Pot Chicken Parmesan

This Instant Pot Chicken Parmesan is made up of tender spaghetti noodles and crispy chicken cooked together in the instant pot. Topped off with melty provolone and mozzarella.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dinner, Lunch
Cuisine: Italian
Keyword: chicken breast, instant pot, spaghetti noodles
Servings: 4 people
Calories: 1153kcal
Author: Jennifer Debth


  • 1/2 cup all purpose flour
  • 2 teaspoons salt divided
  • 1/2 teaspoon pepper
  • 1 large egg
  • 1/2 cup fat free buttermilk
  • 1 1/2 cups panko breadcrumbs
  • 1 1/2 teaspoons Italian seasoning
  • 1 1/2 teaspoons dried basil
  • 8 tablespoons finely grated parmesan cheese divided
  • 1 pound boneless skinless thinly sliced chicken breasts (you should have 4)
  • 1/2 cup extra virgin olive oil divided
  • 1 (32 oz) carton chicken broth
  • 1 (16 oz) box spaghetti noodles broken in half and tossed in 1 tablespoon oil
  • 4 tablespoons pasta sauce + more for serving
  • 4 slices provolone cheese
  • 4 tablespoons shredded mozzarella cheese


  • Whisk together flour, 1/2 teaspoon salt, and pepper on a large shallow plate. Set aside.
  • Beat egg, milk, and 1/2 teaspoon salt together in a medium sized bowl. Set aside.
  • Whisk together panko, remaining 1 teaspoon salt, Italian seasoning, basil, and 6 tablespoons parmesan cheese on another large shallow plate. Set aside.
  • Bread breasts in flour, eggs, then breadcrumb mixture, then place onto a clean work surface and let rest for 15 minutes.
  • Add 1/4 cup olive oil into a 6 quart Instant Pot, then hit SAUTE.
  • Once it reads HOT, add in 2 breaded breasts and brown for 2 minutes per side, or until golden brown.
  • Remove and set aside on a clean work surface.
  • Repeat with remaining oil and chicken.
  • Hit CANCEL on the Instant Pot.
  • Pour in broth, scraping up any brown bits from the bottom. This will prevent a BURN reading.
  • Add in oil coated uncooked noodles, then stir to combine. Be sure the noodles are fully submerged.
  • Top with the Instant Pot trivet and add chicken on top (stacking will be necessary).
  • Close and lock the lid - make sure the pressure valve is pointing to SEALING.
  • Cook on HIGH pressure for 5 minutes, then flip the valve to quick release the pressure.
  • Remove chicken breasts and place onto a silicone mat lined baking sheet.
  • Top each breast with 1 tablespoon pasta sauce, 1 slice provolone, 1 tablespoon mozzarella, and 1/2 tablespoon parmesan.
  • Broil until the cheese has melted, then serve with pasta (use tongs to break up any clumps) and more sauce, as desired!
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Bottom chicken breasts will be softer from sitting in the chicken broth - that’s ok!


Serving: 1person | Calories: 1153kcal | Carbohydrates: 118g | Protein: 61g | Fat: 47g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 2764mg | Potassium: 1056mg | Fiber: 6g | Sugar: 7g | Vitamin A: 499IU | Vitamin C: 17mg | Calcium: 459mg | Iron: 6mg