Instant Pot Garlic Parmesan Chicken is a quick and delicious dish perfect for busy weeknights. The combination of tender chicken, rich garlic, and creamy Parmesan sauce will please everyone at the dinner table. Plus, using an Instant Pot makes the cooking process fast and simplifies cleanup. You’ll enjoy the incredible flavors without spending hours in the kitchen!
How to Make Instant Pot Garlic Parmesan Chicken
Ingredients:
- Chicken: 1.5 – 2 lbs Boneless, Skinless Chicken Breasts (about 3-4 medium breasts)
- Fat for Searing: 1 Tablespoon Olive Oil + 1 Tablespoon Unsalted Butter
- Aromatics: 8-10 Cloves Garlic, minced (Don’t be shy with the garlic!)
- Seasoning:
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black Pepper, freshly ground
- 1 teaspoon Italian Seasoning (or a mix of dried oregano, basil, thyme)
- 1/4 teaspoon Red Pepper Flakes (optional, for a tiny kick)
- Liquid: 1 cup Low-Sodium Chicken Broth (essential for pressure cooking and flavor)
- Creamy Base:
- 1/2 cup Heavy Cream (at room temperature, if possible)
- 4 oz Cream Cheese, softened and cut into cubes (optional, but adds extra creaminess and tang)
- Cheese: 3/4 cup Grated Parmesan Cheese (use freshly grated for best melting and flavor)
- Thickener (Optional): 1 Tablespoon Cornstarch mixed with 2 Tablespoons Cold Water (slurry)
- Garnish: 2 Tablespoons Fresh Parsley, chopped
Directions:
- Pat the chicken breasts dry with paper towels. If the breasts are very thick (over 1.5 inches), slice them horizontally or pound them slightly for even cooking. Season both sides with salt, black pepper, Italian seasoning, and optional red pepper flakes.
- Select the “Sauté” function on your Instant Pot and set it to “Normal” or “Medium-High” heat. Allow the pot to heat up until it indicates “Hot.” Add the olive oil and butter. Once melted and shimmering, carefully place the seasoned chicken breasts in the pot. Sear for 2-3 minutes per side until lightly golden brown. Remove the seared chicken and set aside.
- Add the minced garlic to the pot. Sauté for about 30-60 seconds until fragrant. Be careful not to burn the garlic. If the pot gets too hot, turn off the Sauté function momentarily.
- Pour the chicken broth into the pot and scrape up any browned bits stuck to the bottom. This step is crucial for flavor. Turn off the Sauté function.
- Return the seared chicken breasts to the pot, nestling them into the broth. Pour any accumulated juices from the plate into the pot.
- Secure the lid onto the Instant Pot, making sure the steam release valve is in the “Sealing” position. Select the “Pressure Cook” or “Manual” function and set the timer:
- For medium-sized whole breasts: Cook on High Pressure for 10 minutes.
- For thicker whole breasts: Cook on High Pressure for 12 minutes.
- After cooking, allow the pressure to release naturally for 10 minutes. Then, switch the steam release valve to “Venting” to release any remaining pressure. Once the pin drops, carefully open the lid.
- Remove the chicken breasts from the pot and check their internal temperature; it should be at least 165°F (74°C). Let the chicken rest while you finish the sauce.
- Select the “Sauté” function again, setting it to “Low” or “Normal.” If using cream cheese, add softened cubes to the hot broth and whisk until smooth.
- Slowly pour in the heavy cream while whisking continuously. Bring the sauce to a gentle simmer and gradually stir in the grated Parmesan cheese until fully melted. Taste and adjust seasoning as needed.
- If you want a thicker sauce, prepare the cornstarch slurry and add it while whisking constantly. Let it simmer for 1-2 minutes until thickened. Turn off the Sauté function.
- Return the chicken to the pot and spoon sauce over it, or slice the chicken and stir it back into the sauce. Stir in chopped fresh parsley.
- Plate the Instant Pot Garlic Parmesan Chicken and spoon extra sauce over the top. Enjoy!
How to Serve Instant Pot Garlic Parmesan Chicken
This dish is best served hot. Plate the chicken and drizzle the creamy Parmesan sauce on top. Pair it with sides like mashed potatoes, rice, or steamed vegetables for a complete meal. You can also serve it with a fresh salad or crusty bread to soak up the delicious sauce.
How to Store Instant Pot Garlic Parmesan Chicken
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the chicken and sauce in a saucepan over low heat until warmed through, or use a microwave-safe dish to heat in the microwave.
Tips to Make Instant Pot Garlic Parmesan Chicken
- For extra flavor, marinate the chicken in olive oil, garlic, and seasonings for a few hours before cooking.
- Make sure not to skip the step of scraping up the browned bits after searing the chicken; it adds depth of flavor to the sauce.
- Adjust the seasoning to your preference; you can add more garlic or spices if you like.
Variations
- Add Vegetables: Include mushrooms or spinach for added nutrition and flavor.
- Different Cheese: Swap the Parmesan for another cheese, like Mozzarella or Asiago, for a different taste.
- Spicy Version: Add more red pepper flakes or some diced jalapeños if you like heat.
FAQs
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but you will need to increase the cooking time to about 12-15 minutes. Ensure the chicken reaches an internal temperature of 165°F (74°C).
Can I double the recipe?
Yes, you can double the recipe, but check your Instant Pot’s capacity. You may need to cook the chicken in batches if your pot is not large enough.
Can I make this recipe in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Follow the same steps for searing the chicken and making the sauce, then cook on low for 4-6 hours or high for 2-3 hours. Adjust your liquid amounts accordingly.
Instant Pot Garlic Parmesan Chicken Recipe
Ingredients
Equipment
Method
- Season chicken thighs with salt and pepper. Set the Instant Pot to sauté mode, add olive oil, and sear chicken until browned, then remove.
- Add minced garlic and sauté for 1 minute. Deglaze with chicken broth, scraping any browned bits.
- Return chicken to the pot. Close the lid, set to sealing, and cook on high pressure for 8 minutes.
- After cooking, perform a quick release of pressure. Remove the chicken and set aside.
- Set to sauté mode. Whisk cornstarch and water, then stir into the broth. Add heavy cream and parmesan, stirring until the sauce thickens.
- Return chicken to the pot, coat with sauce, and garnish with fresh parsley before serving.