Instant Pot Garlic Parmesan Chicken Recipe

There are some recipes that just instantly become family legends, the ones requested week after week, the ones that smell so good cooking that everyone magically appears in the kitchen asking, “Is it ready yet?”. For our household, this Instant Pot Garlic Parmesan Chicken is exactly that kind of recipe. The first time I made it, I was simply looking for a quick weeknight meal that utilized the chicken breasts sitting in the fridge and my trusty Instant Pot. What emerged was something far beyond simple sustenance. The chicken was unbelievably tender, practically melting under the fork, infused with a rich, savory garlic essence. But the star? Oh, the creamy, dreamy Parmesan sauce – luscious, packed with flavor, and utterly addictive. My kids, usually picky about sauces, were literally spooning extra onto their plates. My husband declared it “restaurant quality,” and cleanup was a breeze thanks to the one-pot magic of the Instant Pot. Since then, this Instant Pot Garlic Parmesan Chicken has become a staple, a guaranteed crowd-pleaser that feels indulgent yet comes together with surprising ease. It’s the kind of comfort food that wraps you in a warm hug, perfect after a long day, and consistently delivers delicious results every single time. Trust me, this isn’t just another chicken recipe; it’s an experience you’ll want to repeat often.

Ingredients

Here’s what you’ll need to create this incredibly flavorful Instant Pot Garlic Parmesan Chicken. Using quality ingredients, especially fresh garlic and real Parmesan cheese, will make a noticeable difference in the final taste.

• 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

Instructions

Follow these step-by-step instructions carefully to ensure your Instant Pot Garlic Parmesan Chicken comes out perfectly tender and flavorful. Working with the Instant Pot is straightforward once you understand the process.

1. Prepare the Chicken: Pat the chicken breasts dry with paper towels (this helps with searing). If the breasts are very thick (over 1.5 inches), you can slice them horizontally into thinner cutlets or pound them slightly to ensure even cooking. Season both sides generously with salt, black pepper, Italian seasoning, and optional red pepper flakes.
2. Sauté Mode – Sear Chicken: Select the “Sauté” function on your Instant Pot and set it to “Normal” or “Medium-High” heat. Allow the pot to heat up – it usually indicates “Hot” when ready. Add the olive oil and butter. Once the butter is melted and shimmering, carefully place the seasoned chicken breasts in the hot inner pot. Sear for 2-3 minutes per side, just until lightly golden brown. You may need to do this in batches to avoid overcrowding the pot. The goal isn’t to cook the chicken through, but to develop flavor. Remove the seared chicken and set it aside on a plate.
3. Sauté Aromatics: Add the minced garlic to the pot. Sauté for about 30-60 seconds, stirring constantly, until fragrant. Be very careful not to burn the garlic, as it will become bitter. If the pot seems too hot, turn off the Sauté function momentarily.
4. Deglaze the Pot: Pour the chicken broth into the pot. Use a wooden spoon or spatula to scrape up any browned bits (fond) stuck to the bottom of the pot. This step is crucial for flavor and helps prevent the dreaded “BURN” notice on the Instant Pot. Ensure the bottom is completely clean. Turn off the “Sauté” function.
5. Arrange for Pressure Cooking: Return the seared chicken breasts to the Instant Pot, nestling them into the broth. If you have any accumulated juices on the plate where the chicken rested, pour those in too – that’s pure flavor!
6. Pressure Cook: Secure the lid onto the Instant Pot, ensuring the steam release valve is set to the “Sealing” position. Select the “Pressure Cook” or “Manual” function (depending on your model) and set the timer.
   • For thinner cutlets or cubed chicken: Cook on High Pressure for 8 minutes.
   • For medium-sized whole breasts: Cook on High Pressure for 10 minutes.
   • For thicker whole breasts: Cook on High Pressure for 12 minutes.
7. Natural Pressure Release (NPR): Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. This helps keep the chicken tender and juicy. After 10 minutes of natural release, carefully move the steam release valve to the “Venting” position to release any remaining pressure (Quick Release – QR). Be cautious of the hot steam.
8. Check Chicken & Remove: Once the pin drops, carefully open the lid. Use tongs to remove the chicken breasts from the pot and place them on a clean plate or cutting board. Check the internal temperature with a meat thermometer; it should register at least 165°F (74°C). Let the chicken rest while you finish the sauce. You can tent it loosely with foil to keep warm.
9. Create the Creamy Sauce: Select the “Sauté” function again, setting it to “Low” or “Normal”. If using cream cheese, add the softened cubes to the hot broth in the pot and whisk until melted and smooth.
10. Add Cream and Parmesan: Slowly pour in the heavy cream, whisking continuously. Bring the sauce to a gentle simmer (do not bring to a rolling boil). Gradually stir in the grated Parmesan cheese, whisking until the cheese is fully melted and the sauce is smooth and creamy. Taste the sauce and adjust seasoning if necessary (more salt, pepper?).
11. Thicken Sauce (Optional): If you prefer a thicker sauce, prepare the cornstarch slurry by whisking the cornstarch and cold water together until smooth. Pour the slurry into the simmering sauce while whisking constantly. Let it simmer for 1-2 minutes until the sauce has thickened to your desired consistency. Turn off the “Sauté” function.
12. Combine and Serve: You can either return the whole chicken breasts to the pot and spoon the sauce over them, or slice/cube the chicken and stir it back into the sauce to coat evenly. Stir in the chopped fresh parsley.
13. Serve Immediately: Plate the Instant Pot Garlic Parmesan Chicken and spoon extra sauce over the top. Enjoy!

Nutrition Facts

• Servings: This recipe typically serves 4-6 people, depending on appetite and the size of the chicken breasts.
• Calories per Serving (Estimate): Approximately 450-600 calories per serving.

Disclaimer: The nutritional information provided is an estimate only, calculated using standard ingredient databases. Actual calories and nutritional values will vary based on specific ingredients used (e.g., fat content of cream, type of broth, exact weight of chicken), portion sizes, and any modifications made to the recipe.

Preparation Time

Understanding the time commitment helps plan your meal effectively. The Instant Pot significantly speeds up the cooking process, but remember to factor in pressurizing and release times.

• Prep Time: 15 minutes (Chopping garlic, measuring ingredients, seasoning chicken)
• Sauté Time: 10 minutes (Searing chicken in batches, sautéing garlic)
• Pressure Build Time: 10-15 minutes (Variable depending on IP model and contents)
• Cook Time: 8-12 minutes (High Pressure)
• Natural Release Time: 10 minutes
• Sauce Finishing Time: 5 minutes
• Total Time: Approximately 58 – 67 minutes (Roughly 1 hour from start to finish)

How to Serve Instant Pot Garlic Parmesan Chicken

This creamy, savory chicken dish is incredibly versatile and pairs wonderfully with various sides that can soak up that delicious sauce. Here are some serving suggestions:

• Pasta: Serve over cooked pasta like fettuccine, linguine, penne, or egg noodles. The sauce clings beautifully to the pasta shapes.
• Rice: Spoon the chicken and sauce over fluffy white rice, brown rice, or even quinoa for a heartier meal.
• Mashed Potatoes: Creamy mashed potatoes are a classic comfort food pairing, perfect for catching every last drop of the garlic parmesan sauce.
• Low-Carb Options:
  • Zucchini Noodles (Zoodles): A fantastic low-carb alternative to pasta. Sauté or lightly steam the zoodles before topping with the chicken and sauce.
  • Cauliflower Rice: Serve over steamed or sautéed cauliflower rice.
  • Spaghetti Squash: Roasted spaghetti squash strands make another great gluten-free and low-carb base.
• Bread: Crusty bread or garlic bread is essential for mopping up the sauce!
• Vegetable Sides: Balance the richness with a simple vegetable side dish:
  • Steamed or Roasted Broccoli
  • Roasted Asparagus
  • Sautéed Green Beans
  • A simple Green Salad with vinaigrette

Presentation: Garnish generously with extra chopped fresh parsley and a sprinkle of additional grated Parmesan cheese just before serving for a fresh look and flavor boost.

Additional Tips for Success

Mastering this Instant Pot Garlic Parmesan Chicken is easy, but these extra tips will ensure perfect results every time and allow for customization:

1. Use Freshly Grated Parmesan: This is perhaps the most crucial tip for the sauce. Pre-shredded Parmesan often contains anti-caking agents (like cellulose) that prevent it from melting smoothly, potentially resulting in a grainy sauce. Buy a block of Parmesan Reggiano (or a good quality domestic Parmesan) and grate it yourself using a fine grater or Microplane. The difference in flavor and texture is significant.
2. Don’t Skip the Searing: While you can technically skip searing the chicken to save a minute or two, it adds a significant layer of flavor through the Maillard reaction. Those golden-brown bits create depth that translates directly into the sauce. Taking the extra few minutes to sear is well worth the effort for a richer tasting dish.
3. Master the Deglaze: Pay close attention when deglazing the pot after sautéing the garlic. Scrape everywhere on the bottom surface. Any stuck-on food particles can interfere with the pot reaching pressure and trigger the “BURN” or “OvHT” (Overheat) warning. Using chicken broth for this step adds more flavor than water.
4. Room Temperature Dairy: While not strictly mandatory, bringing the heavy cream and cream cheese closer to room temperature before adding them to the hot liquid helps prevent the sauce from potentially breaking or curdling. Add them gradually while whisking for the smoothest incorporation, especially after the pressure cooking stage when the pot contents are very hot. Avoid boiling the sauce vigorously after adding the cream and cheese.
5. Chicken Thigh Variation: If you prefer dark meat or want an even more forgiving cut of chicken, boneless, skinless chicken thighs work beautifully in this recipe. They remain incredibly juicy. You might need to increase the pressure cooking time slightly, perhaps to 12-15 minutes depending on their size, followed by the 10-minute natural pressure release.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making Instant Pot Garlic Parmesan Chicken:

1. Q: Can I use frozen chicken breasts for this recipe?
   • A: Yes, you can use frozen chicken breasts, but you’ll need to adjust the cooking time and potentially skip the searing step. Place the frozen breasts directly into the pot after sautéing the garlic and deglazing. Increase the High-Pressure cooking time significantly – typically add about 50% more time (e.g., 15-18 minutes for average-sized frozen breasts). Ensure the internal temperature reaches 165°F (74°C). The texture might be slightly different than using fresh chicken, but it’s a great option for convenience. You may also need slightly more broth (around 1.25 cups) to ensure the pot comes to pressure correctly with frozen meat.
2. Q: How do I store and reheat leftovers?
   • A: Store leftover Instant Pot Garlic Parmesan Chicken in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stovetop over low heat, adding a splash of chicken broth or cream if the sauce has thickened too much. You can also reheat individual portions in the microwave, using medium power and stirring occasionally until heated through. Avoid boiling the sauce during reheating, as it can cause separation.
3. Q: Can I make this recipe dairy-free?
   • A: Making this specific recipe truly dairy-free is challenging due to the reliance on cream and Parmesan for its signature flavor and texture. However, you could experiment with substitutions, knowing the result will be different. Use a dairy-free butter alternative for searing. Replace heavy cream with full-fat canned coconut milk (the kind for cooking, not the beverage) or a high-quality unsweetened dairy-free creamer. For the “cheesy” element, try using nutritional yeast (start with 1/4 cup and adjust) and potentially a store-bought dairy-free Parmesan alternative, though melting properties vary widely. Cream cheese could be omitted or replaced with a dairy-free cream cheese substitute. The final taste and texture profile will change significantly.
4. Q: What should I do if I get the “BURN” notice on my Instant Pot?
   • A: The “BURN” or “OvHT” notice usually means something is stuck and scorching on the bottom of the pot, preventing proper heat distribution. If this happens, immediately press “Cancel” to turn off the Instant Pot. Carefully perform a quick release of any pressure. Open the lid, remove the chicken, and thoroughly stir the liquid at the bottom, scraping firmly to dislodge anything stuck. If the liquid seems too thick or scarce, add another 1/4 to 1/2 cup of chicken broth. Return the chicken, secure the lid, and attempt to restart the pressure cooking cycle. Thorough deglazing (Step 4 in instructions) is the best way to prevent this.
5. Q: Can I add vegetables to cook with the chicken?
   • A: Adding vegetables directly with the chicken during the pressure cooking phase can be tricky, as most vegetables cook much faster than chicken breasts under pressure and can become mushy. Heartier vegetables like chopped carrots or celery could potentially withstand the cook time if added before pressure cooking. For more delicate vegetables like broccoli florets, mushrooms, or spinach, it’s best to add them after pressure cooking. Once you remove the chicken and start making the sauce on “Sauté” mode, you can add quick-cooking vegetables and let them cook in the sauce until tender-crisp before returning the chicken to the pot. Alternatively, serve the chicken and sauce over separately cooked vegetables.

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