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+ servings
Instant Pot Chicken Parm scooped

Instant Pot Chicken Parm Pasta

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Instant Pot Chicken Parm Pasta has all yum factor of regular chicken parm, but this version is only one pot and 4 minute pressure time! 

Course Instant Pot
Cuisine American
Keyword Chicken Parm, Instant Pot Meal Prep, Instant Pot Pasta
Prep Time 5 minutes
Cook Time 4 minutes
Servings 4 servings
Calories 471
Author Steph

Ingredients

  • 1.5 lbs boneless skinless chicken thighs, cut into bite size pieces.
  • 1 cup water
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 8 oz penne noodles
  • 3 cups jar pasta sauce
  • 1 cup shredded Parmesan cheese
  • 1/2 cup shredded mozzarella
  • salt and pepper to taste
  • fresh basil for garnish (optional)

Instructions

  • Add the water to your instant pot liner.
  • Add the chicken, onion and garlic.
  • Add the noodles ontop of the chicken.
  • Add the sauce on top of the noodles. You want to do this so the sauce is away from the bottom surface to prevent the burn notice.
  • DO NOT MIX, but you do want the noodles all covered with sauce. Gently push the noodles down so there is no dry noodle sticking out.
  • Secure the lid and set to sealing.
  • Set the Instant Pot to 4 minutes.
  • After the time is up, carefully quick release the pressure.
  • Remove the lid. It will look soupy until you mix it and it cools a bit.
  • Add the Parmesan cheese and stir.
  • Add the mozzarella and place the lid back on for 2-3 minutes to get the cheese to melt. Or, you can just stir it right it. Your choice.
  • Add salt and pepper to your preferences.
  • Serve immediately, or portion into meal prep containers and store in the fridge for up to 4 days.

Notes

  • This recipe has not been tested in an 8 quart Instant Pot
  • You can swap the noodles for a noodles of choice. 
  • The layering order of this recipe is important, as is the no mixing before the pressure cook cycle! 

Nutrition

Calories: 471kcal | Carbohydrates: 30g | Protein: 46g | Fat: 19g | Fiber: 4g | Sugar: 9g