What’s in This Instant Pot Chicken Parmesan Pasta Recipe?
I developed this recipe to use pantry staples, like chicken broth, dry pasta, and canned tomato sauce. It’s easy to have the ingredients on hand whenever the mood strikes!
Chicken: Boneless, skinless chicken breasts work best for this recipe, but you could certainly use thighs. Onion + Garlic: Create a savory and earthy base of flavor. Broth: Low-sodium chicken broth adds moisture and umami flavor. If you don’t have any on hand, water works just fine, although I recommend adding a pinch or two of salt. Pasta: Use a short shape, like rigatoni or penne. Longer shapes won’t cook evenly. Tomato Sauce: I used low-sodium to cut down on the salt, but regular works as well. Cheese: A mixture of freshly grated mozzarella and Parmesan cheese makes this pasta gooey and cheesy.
How to Store and Reheat
Store leftover Instant Pot chicken parmesan pasta in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second increments until warmed through.
How to Freeze
Freeze Instant Pot chicken parmesan pasta in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes from the Test Kitchen
Instant Pots have sensors that report when the temperature at the bottom of the pot is getting too hot. This feature is designed to prevent food from burning, but sometimes it is accidentally triggered when you sauté food in the pot before sealing. To avoid the “burn” notice, be sure to scrape up any browned bits from the bottom of the pan with a wooden spoon.
How to Make Instant Pot Chicken Parmesan Pasta Step by Step
Sauté the Chicken: Set your Instant Pot to Sauté and wait for the display to read “Hot.” Add 2 tablespoons of olive oil to the Instant Pot, followed by 1 pound of boneless, skinless chicken breasts cut into bite-sized chicken pieces. Sauté the chicken for 4-5 minutes until it’s golden brown. Stir frequently during this process, ensuring even cooking. Once done, transfer the chicken to a plate. Cook the Onion and Garlic: Add 1 finely chopped onion and 4 cloves of 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. Deglaze the Pot: Pour in 1 cup of chicken stock to deglaze the pot, ensuring none of those flavorful bits go to waste. Press the Cancel button to stop the sautéing process. Add the Tomato Sauce: Place 12 ounces of rigatoni pasta in the Instant Pot, followed by the remaining 2 cups of water or chicken stock. Carefully pour 14 ounces (1 can) of low-sodium tomato sauce over the top, refraining from stirring at this point. Cook the Pasta: Seal the Instant Pot by closing the lid and setting the valve to Sealing. Press the Manual or Pressure Cook button, 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. This rapid release prevents the pasta from overcooking. Melt the Cheese: With the lid off, add ½ cup of mozzarella cheese and ¼ cup of grated Parmesan cheese. 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. Sprinkle with fresh parsley or basil leaves. Ideally, serve immediately to enjoy the flavors at their peak.
