Instant Pot Garlic Parmesan Chicken Recipe makes the kind of creamy, garlicky chicken you crave on a busy night. I toss everything in the pot, set the timer, and dinner practically cooks itself. The sauce hugs every bite of chicken and begs for pasta or mashed potatoes. I keep extra bread nearby because that sauce never goes to waste.
Easy Instant Pot Garlic Parmesan Chicken Recipe
I fell for this dish after a long day when I needed dinner fast and comforting. The pressure cooker locks in moisture, so the chicken turns out juicy every time. The sauce tastes rich, but you only stir in a handful of pantry staples. You get restaurant vibes with very little work, which always feels like a win.
The flavors hit that garlic-butter-cheese trio that never disappoints. I grate fresh Parmesan, swirl in cream, and finish with lemon to brighten the whole pot. The Instant Pot keeps the process neat and quick, which saves cleanup time. I usually double the sauce because my family spoons it over everything.
Ingredients You’ll Need
I keep these staples in the fridge and pantry, which makes this recipe a weeknight lifesaver. You can use chicken breasts or thighs based on what you have. I include a few extras to add depth and texture. You can omit the add-ins and still get a great result.
- 1.5–2 pounds boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil or unsalted butter
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika (optional)
- 1 cup low-sodium chicken broth
- 3–4 large garlic cloves, minced
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1 tablespoon Dijon mustard (optional, for depth)
- 1 tablespoon lemon juice
- 1–2 cups baby spinach (optional)
- 1–2 tablespoons cornstarch mixed with equal water, as needed to thicken
- Fresh parsley, chopped, for garnish
How to Make Instant Pot Garlic Parmesan Chicken
- Season the chicken. Pat dry, then sprinkle on salt, pepper, Italian seasoning, onion powder, and paprika.
- Sauté and sear. Set the Instant Pot to Sauté, add oil, and sear the chicken 2–3 minutes per side. Move the chicken to a plate.
- Deglaze the pot. Pour in the broth and scrape up the browned bits with a wooden spoon. Add the chicken back in a single layer.
- Pressure cook. Lock the lid and set to High Pressure: cook breasts for 6 minutes or thighs for 8 minutes. Let pressure release naturally for 5 minutes, then quick-release the rest and remove the chicken to a plate.
- Build the sauce. Hit Sauté, add the 2 tablespoons butter, then stir in the garlic for 30 seconds. Whisk in cream, Parmesan, and Dijon until smooth; add a cornstarch slurry if you want a thicker sauce.
- Finish and serve. Stir in lemon juice and spinach until wilted. Return the chicken and spoon sauce over the top, then garnish with parsley.
Variations To Try
- Swap the dairy: Use half-and-half for a lighter sauce or use a bit more Parmesan to keep the texture rich. Coconut milk changes the flavor, but it still gives you a creamy finish.
- Use thighs for extra tenderness: Boneless, skinless thighs stay forgiving if you run a minute long. I reach for thighs when I want maximum juiciness.
- Add-ons for flavor: Stir in sun-dried tomatoes or a pinch of red pepper flakes for a gentle kick. Mushrooms also play well with the garlic and cheese.
- Low-carb twist: Serve over zucchini noodles or roasted cauliflower. The sauce coats veggies like a dream.
- Gluten-free option: The base recipe stays gluten-free as written. Thicken with cornstarch slurry, not flour.
Pro Tips
- Grate the Parmesan fresh and fine. It melts cleaner and gives a silkier sauce.
- Warm the cream slightly or add it off the heat. You keep the sauce from breaking and keep it glossy.
- Taste and adjust salt after adding cheese. Parmesan brings salt, so season at the end for balance.
- Double the sauce if you plan to serve pasta. I never hear complaints about extra sauce.
- Slice the chicken after cooking if you want quicker reheating. The sauce coats every slice and stays creamy.
What to Serve with Instant Pot Garlic Parmesan Chicken
- Pasta: Fettuccine, penne, or shells catch that creamy sauce well. I swirl a splash of pasta water into the pot for extra gloss.
- Potatoes: Serve with mashed potatoes or crispy roasted wedges. The combo tastes like comfort on a plate.
- Veggies: Roast broccoli or green beans, or steam asparagus. The lemon in the sauce brightens the sides.
- Grains: Spoon over rice, farro, or quinoa for easy meal prep. I pack leftovers with a side of greens.
- Bread: Toast crusty bread or garlic bread for soaking. No sauce left behind, ever.
Make-Ahead and Storage
This Instant Pot Garlic Parmesan Chicken reheats like a champ, and I often tuck a portion into the fridge for lunch the next day.
Make-Ahead: Cook the recipe fully and cool it, or prep raw seasoned chicken in a zip-top bag and freeze for up to 3 months. Thaw overnight in the fridge, then pressure cook as directed and finish the sauce.
To Refrigerate: Store cooled chicken and sauce in an airtight container in the fridge for up to 4 days.
Freezing: Freeze cooked chicken and sauce for up to 3 months. Thaw in the fridge overnight, and whisk the sauce after thawing to bring it back together.
To Reheat: Warm gently in a skillet over medium-low heat, or microwave in 30-second bursts, stirring between intervals. Add a splash of broth or cream to loosen the sauce if it thickens.
Instant Pot Garlic Parmesan Chicken
Ingredients
Instructions
- Set the Instant Pot to Sauté mode and add olive oil.
- Season chicken breasts with salt, pepper, and Italian seasoning.
- Add chicken breasts to the pot and brown for 2-3 minutes per side. Remove chicken and set aside.
- Add minced garlic to the pot and sauté for 1 minute until fragrant.
- Pour in chicken broth and scrape up any browned bits from the bottom.
- Return chicken to the pot, secure the lid, and set to Manual/Pressure Cook for 8 minutes.
- Quick release the pressure, then open the lid.
- Mix heavy cream and Parmesan cheese into the sauce. Stir until melted and creamy.
- For a thicker sauce, mix cornstarch and water in a small bowl and add to the pot. Sauté for 2-3 minutes until thickened.
- Garnish with chopped parsley if desired and serve immediately.