Who knew you could make a version of a Instant Pot chicken parmigiana? I was able to cut down the cooking time, make a little bit “healthier”, and make it often in my home. Besides my Instant Pot cheesy chicken and pasta dish, this is one of my nephew’s and Angela’s favorite dish for me to make time and time again. Which I don’t mind because it’s so easy to make, and they clean their plates.
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.
So Many Questions about this Recipe (FAQs)
I made this meal in approximately under 30 minutes from start to finish (including time for your Instant Pot to come to pressure). 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!
Can I use Other Types of Pasta?
This is a touchy question, but the general answer is yes…you can. BUT when swapping out pastas, you want to make sure that they have about the same density to pasta. Thinner pasta cooks faster and will overcook, so I wouldn’t use pasta like mafala, angel hair, shells, or elbow, for example.
With that being stated, you can definitely replace the pasta with a linguini, penne, and even lasagna noodles (You can break the sheets of lasagna noodles).
Can I use dark meat chicken instead of white meat?
Yes, you can! The only difference is that the meat can NOT be on the bone or have skin. Remove it from the bone and cube it. Skinless and boneless thigh meat is a great alternative to use in this dish.
Instant Pot Chicken Parmigiana Light Recipe Ingredients
2 chicken breast – cubed
1 teaspoon olive oil
1 cup chicken broth
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
16 oz rigatoni pasta
2 cups of shredded mozzarella
- 2 chicken breast - cubed
- 1 teaspoon olive oil
- 1 cup chicken broth
- 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
- 16 oz rigatoni pasta
- 2 cups of shredded mozzarella
Heat oil in the pot on SAUTE mode, and add chicken cubes. Cook for a few minutes, the chicken does not need to cook through as we will pressure cook it later.
Add the pasta over the chicken. Then add chicken broth, pasta sauce, pepper flakes, salt, garlic powder, thyme, and oregano.
Serve with shredded mozzarella cheese on top.