Instant Pot Low Carb Chicken Parmesan (No Breading)
This Instant Pot low carb chicken parmesan skips the breading entirely, so you still get that classic chicken parmesan flavor without the carbs or the mess of frying. It’s a good pick if you’re cutting back on carbs but don’t want to give up favorites like chicken parm. The Instant Pot does most of the work, which makes it an easy dinner even on a busy night.
This one’s good for weeknights when you want something that feels a little special without much effort. Sautéing the chicken first, then pressure cooking it in the sauce, keeps it juicy and lets the flavors soak in without you babysitting the stove. It’s also easy to split for a mixed household—pasta for the family, veggies or salad for anyone keeping it low carb.
For more easy chicken dinners, be sure to try my Instant Pot Chicken Thighs and Rice, Chicken Parmesan Alfredo, and Creamy Sun-Dried Tomato Chicken. They’re all simple recipes that are perfect for busy weeknights.
What You’ll Love About This Recipe
Ingredients
You’ll need the following ingredients to make this Instant Pot Low Carb Chicken Parmesan (No Breading!):
Ingredient Notes
Chicken Breasts: If yours are very thick, slice them in half horizontally so they cook evenly and fit better under the melted cheese.
Nature’s Seasoning: This is a blend of salt, pepper, and a few other seasonings. If you don’t have it, use 1/2 tablespoon salt and 1/2 tablespoon pepper instead.
Marinara Sauce: Use your favorite jarred marinara or a homemade batch if you have time. Check the label if you’re watching carbs—some jarred sauces add sugar.
Mozzarella Cheese: Shred your own block instead of buying pre-shredded. It melts smoother without the anti-caking coating that keeps bagged cheese from melting as well.
Fresh Basil: Mince it right before using so it doesn’t turn dark. Dried basil works in a pinch; use about 1/2 teaspoon in place of each tablespoon of fresh.
Recipe Variations
Make It Spicy or Add Vegetables: Add red pepper flakes, sliced mushrooms, or a handful of spinach to the marinara.
Swap the Protein or Lighten the Dairy: Use boneless chicken thighs, or choose part-skim mozzarella and reduce the Parmesan.
Add a Low Carb Crunch: Sprinkle crushed pork rinds over the cheese before it melts.
How To Make Instant Pot Low Carb Chicken Parmesan: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: Sauté the seasoned chicken breasts in olive oil until lightly browned on each side, then set aside.
Step 2: Add the marinara sauce, garlic, and half of the basil to the pot.
Step 3: Nestle the browned chicken back into the sauce, then pressure cook on high for 10 minutes and manually release the pressure.
Step 4: Top each chicken breast with mozzarella, Parmesan, and the remaining basil.
Step 5: Put the lid back on without sealing and let the cheese melt on the warm setting.
Recipe Tips and Tricks
Don’t skip the sauté step; it gives the chicken color and flavor before pressure cooking.
Let the pot fully come to pressure, then confirm the chicken reaches 165°F with a meat thermometer before serving.
Shred the cheese fresh so it melts evenly, and let the chicken rest for a few minutes under the cheese before slicing or serving.
Frequently Asked Questions
It’s best to thaw the chicken first so it sautés properly and cooks evenly under pressure. Frozen chicken can also throw off the cook time.
It’s naturally low in carbs since there’s no breading, but check your marinara label if you’re tracking carbs closely because some brands add sugar.
Yes. Cook the chicken and sauce ahead, then reheat and add the fresh cheese on top right before serving so it melts nicely.
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More Recipes To Try
Instant Pot Low Carb Chicken Parmesan (No Breading!)
Ingredients
- 2 tablespoons olive oil or cooking spray
- 3 boneless, skinless chicken breasts
- 1 tablespoon Nature’s Seasoning or 1/2 tablespoon salt and 1/2 tablespoon pepper
- 1 tablespoon garlic minced
- 1 1/2 cups marinara sauce
- 1 1/2 tablespoons fresh basil minced and divided
- 1 cup mozzarella cheese shredded
- 3 tablespoons Parmesan cheese grated
Instructions
- Turn the Instant Pot to sauté mode. Once hot, add the olive oil.
- Add the chicken breasts and lightly sauté on each side until just browned on the outside. Remove and set aside.
- Add the marinara sauce, garlic, and half of the basil to the pot.
- Nestle the chicken breasts back into the sauce.
- Secure the lid and cook on high pressure for 10 minutes. When the time is up, manually release the pressure.
- Top each chicken breast with mozzarella cheese, then Parmesan cheese, then the remaining basil.
- Put the lid back on without sealing and let the pot sit on the warm setting for 5 to 7 minutes, until the cheese melts.
- Transfer to plates and serve over pasta, or keep it low carb with vegetables or a salad.
Notes
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data