My Instant Pot Chicken Parmigiana is delicious, and on the lighter side of life as the chicken isn't breaded!

You’re going to love my instant pot chicken parmigiana. I’m calling it instant pot chicken parmigiana light because the chicken tenderloins aren’t breaded, so you are getting a few less calories in your diet. Lawd knows that the pasta has enough of those yummy thigh stretching calories.

If you can’t tell yet, I’ve fallen in love with my Instant Pot. I have made 5 meals out of this past week! It’s a great time saver for busy people like myself. I love that I can put frozen chicken into the Instant Pot, and then 15 minutes later its done and ready to be served to my family.

My Instant Pot Chicken Parmigiana is delicious, and on the lighter side of life as the chicken isn't breaded!

I made this meal in under 20 minutes from start to finish. The Instant Pot still amazes me with it’s functionality and helping feed my huge brood. Now that you’ve seen the pictures, let’s get to that recipe!

Instant Pot Chicken Parmigiana Light Recipe

Instant Pot Chicken Parmigiana

Preparation 2 mins Cook Time 17 mins Total Time 0:19
Serves 8     adjust servings


  • 1 bag of frozen chicken tenderloins - 2 1/2 pounds (un-breaded - approximately 23-25 tenderloins)
  • 6 cups of your favorite pasta sauce
  • 1 cup of grated parmesan
  • 1 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 box of rigatoni pasta (approximately 1 pound of dried pasta)
  • 2 cups of shredded mozzarella
  • 1 cup hot water


  1. Place frozen chicken tenderloins, pasta sauce, salt, red pepper flakes, garlic powder, thyme, and oregano, into your Instant Pot. Manually set for 12 minutes.
  2. Once done do a QR for pressure.
  3. With a wooden spoon, break up the pieces of chicken into smaller pieces. They'll be so tender, so this will easily happen.
  4. Add in your pasta and 1 cup hot water, and stir the pasta in the sauce.
  5. Manually set for 5 minutes, and then QR the pressure.
  6. Add parmesan cheese, give it a stir and you're ready to serve!
  7. Serve with shredded mozzarella cheese on top.


1 review

I hope you enjoyed my Instant Pot Chicken Parmigiana Light Recipe! Be sure to check out my other Instant Pot Recipes:

My Instant Pot Chicken Parmigiana is delicious, and on the lighter side of life as the chicken isn't breaded!

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II love creating fun, easy, and delicious recipes for everyone in the family to enjoy and make. With my family of 9 (11 if you count my two pups!), I have to make meals for all different tastes and in a short amount of time. When I’m not busy cooking, I’m taking care of my special needs sister, Angela..which you can read all about our journey!


  1. This sounds really yummy, but it would be very helpful to have weights for the products you use (chicken and pasta).

    You may have readers all over the world. I’ve never heard of bags of frozen chicken tenderloins where I live (I haven’t seen chicken tenderloins at all) so have no idea how much chicken this is, and pasta comes in different size packages depending on brand and location.


    • I didn’t add Amy or Water to it 🙂 There is more than enough “juices” from the sauce to cook it perfectly for you! If you add water it will become “watery” in texture. If you add Amy, she might become watery in texture.

    • Hey Michele! That would be correct. No water at all I had many people already try the recipe, and they said it worked out perfectly for them :D. There is already enough water between the steam pressure and water in the sauce. If you feel you want to add water, please don’t add anymore than a cup and do a NPR (Natural Pressure Release). If you do a QPR, you’re going to wind up with some sauce coming out of the release valve and a mess is gonna happen. Trust me on that lol. I made it a few times to just make sure.

    • The thing is that there is PLENTY of water in the tomato sauce itself. No extra water is needed our you will have soup, basically. I have had tons of people make it love it 😀 I promise you that I’m not steering you wrong. All of my recipes are thoroughly tested, and kid approved by my nephews lol

  2. Keep in mind it’s under 20 minutes of cooking time, but with the tomato sauce being thicker than water it takes some time to come to pressure!! Besides that, very tasty and very easy! Thanks!

  3. Made this tonight. Was really excited. Absolutely horrible. Followed directions step by step. Even listened and didn’t add water. Noodles hard and chewy. Not to mention my pot has been sitting in water and vinegar trying to get the burnt pasta sauce and Parmesan off the bottom. Would never try again or recommend.

    • Hi Matt! I am so very disheartened that it didn’t work out very well for you at all. It worked out very well for me and others, so I’m trying to figure out what could have happened. However, I completely believe you when you said you followed directions step by step. Admittedly, mind scorched a little bit at the bottom as well. Not a lot, but none the less a little bit.

  4. This recipe is exactly what I needed tonight! I have an 8 quart Power Cooker XL, not an Instant Pot. But, the two are similar enough that I can use Instant Pot Recipes. One of the biggest reasons I love pressure cooking is being able to cook food from the frozen state. But, there are so few recipes that give directions for frozen meats. This one is perfect.
    I had frozen boneless skinless chicken thighs on hand and they worked fine in this recipe. I also decided to add in a fresh zucchini, cut up, when I added the pasta. The weather is hot and I decided it would be easier to do it this way than making it separately.
    Your times were perfect and the meal came out just wonderfully. I had a tiny bit of sauce that burned on the bottom of my pot, but not enough to affect taste or serving. I added no liquid other than the sauce. The pasta did absorb most of the liquid. If someone wanted more or thinner sauce, a little extra liquid might be OK. We enjoyed it just the way it came out.

  5. I wonder if using a pot-in-pot method would eliminate the scorching and sticking? Perhaps an oven-safe/crockery or stainless steel pot on a trivet with some water in the IP itself?


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