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Instant Pot Chicken Parmesan

248 calories Total Time:18 minutes Prep Time:15 minutes Cook Time:3 minutes


  • 1 teaspoon extra virgin olive oil
  • 2 garlic cloves thinly sliced
  • 1-1/2 cups prepared marinara sauce
  • 3 tablespoons grated Parmesan cheese
  • Freshly ground black pepper
  • 4 thin chicken cutlets 12 ounces total
  • 1 ⁄2 teaspoon kosher salt or more to taste
  • 1 ⁄2 teaspoon dried oregano
  • 4 ounces fresh mozzarella cheese grated
  • Chopped basil for garnish (optional)


  • Using the sauté function (on low, if possible), heat the oil in the pressure cooker pot. 
  • Stir in the garlic and cook until just turning golden, about 2 minutes. 
  • Stir in the marinara sauce, 2 tablespoons of the Parmesan, and 1/4 teaspoon pepper.
  • Increase the sauté heat to medium.
  • Season the chicken with the salt, oregano, and pepper to taste.
  • Nestle the cutlets into the sauce, overlapping as little as possible, then spoon the sauce over to cover the chicken.
  • Lock the lid into place and cook on low pressure for 3 minutes. Manually release the pressure.
  • Sprinkle the mozzarella and the remaining 1 tablespoon Parmesan evenly over the chicken. 
  • Cover the pot with the lid (but don’t lock it on) and let it sit for 4 to 5 minutes to melt the cheese.
  • Serve as is or, for deeper flavors and a little bit of crispiness, broil the cheese until golden and bubbling.
  • Heat the broiler with a rack 4 inches from the heat source. 
  • Scoop the chicken and sauce into a greased small rimmed baking sheet, trying to keep the cheese on top. 
  • Broil until the cheese has browned, 2 to 3 minutes. Sprinkle with basil, if desired.


NUTRITION INFORMATION Yield: 4 servings, Serving Size: 1 cutlet Amount Per Serving: Freestyle Points: 4,Points +: 6,Calories: 248 calories,Total Fat: 11g,Saturated Fat: 4.5g,Cholesterol: 87.5mg,Sodium: 621mg, Carbohydrates: 7.5g,Fiber: 2g,Sugar: 3.5g,Protein: 29g