Go Back Email Link
+ servings
Instant Pot Chicken Parm scooped

Instant Pot Chicken Parm Pasta

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 471kcal


  • 1.5 lbs boneless skinless chicken thighs, cut into bite size pieces.
  • 1 cup water
  • ½ cup diced onion
  • 2 cloves garlic, minced
  • 8 oz penne noodles
  • 3 cups jar pasta sauce
  • 1 cup shredded Parmesan cheese
  • ½ cup shredded mozzarella
  • salt and pepper to taste
  • fresh basil for garnish (optional)


  • 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.


  • 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! 


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