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.

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 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!

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

 

Ingredients

  • 1 bag of frozen chicken tenderloins - 2 1/2 pounds (un-breaded - approximately 23-25 tenderloins)
  • 6 cups of your favorite pasta sauce
  • 1/4 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 non-fat (or low fat) shredded mozzarella
  • 2 cups hot water

Instructions

  1. Place frozen chicken tenderloins, 2 cups hot water, 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 give it stir in the pot. Pour in your sauce on top. Don't stir the sauce around because you want the water to come to pressure, and if you mix the sauce around, it will become more dense and harder for the IP to come to pressure.
  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.

by

Recipe Notes

 

2 reviews

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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I 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!

34 COMMENTS

  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.

    Thanks

    • I didn’t add Amy or Water to it ๐Ÿ™‚ 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 ๐Ÿ˜€ 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?

  6. I made this tonight – found it through Pinterest. It was delicious – the whole family enjoyed it. I used 3 frozen chicken breasts and chopped them up with the wooden spoon as suggested. I didn’t put salt and didn’t use quite as much parmesan as suggested – it was a great recipe, thank you. There was a small burn spot at the bottom of the pot but it came out quickly and the food was not harmed. Thanks ! I’ll add this one to my collection.

  7. After adding the pasta sauce and cooking for 5 min, the noodles are still raw. We tried to cook it for 5 min, three times and still not cooked. We added a bit of water, and the noodles are crunchy.

    • Hi Jocelyn! Apologies for the slight delay in responding, but size IP are you using? I noted that I was using a 8qt one. Did you add the initial 2 cups of hot water in with the chicken? I Know you probably did, but I had to ask lol! That definitely doesn’t sound right you cooked it a a total of 15 minutes and it was still crunchy.

  8. Can I leave on warm for a few hours. I am wanting to double the recipe to serve to a group of 11 people for lunch. I would like to prepare in the morning and then leave on warm until I serve around noon.

    • Hi Linda! I feel that if you leave it on warm for such a period of time, that you might have a small sticky mess to clean up at the bottom of your IP pan.

  9. I made this for my daughter and her swim team and they all raved about it! I was told that it was โ€œthe best thing Iโ€™ve ever eatenโ€, and that I was โ€œwinning at cooking-and at lifeโ€. Itโ€™s a regular part of my cooking rotation now and my whole family loves it too. I follow the recipe exactly and it turns out perfectly in my 6 qt IP.

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