20-Minute Instant Pot Garlic Parmesan Chicken Recipe Perfection

Instant Pot Garlic Parmesan Chicken is my go-to recipe when I need something quick, comforting, and packed with flavor. Seriously, this dish is a lifesaver on busy weeknights! The chicken comes out so tender, and that creamy garlic parmesan sauce? It’s downright addictive. I’ve made this countless times, and it never fails to impress. The best part? It’s ready in about 20 minutes, and cleanup is a breeze thanks to the Instant Pot. Trust me, once you try this, it’ll become a regular in your dinner rotation. The combination of garlic, parmesan, and that silky cream sauce is pure magic—simple, savory, and so satisfying.

Ingredients for Instant Pot Garlic Parmesan Chicken

Gathering the right ingredients is key to making this dish shine—trust me, I’ve learned the hard way! Here’s everything you’ll need for that perfect creamy, garlicky goodness:

• 1.5 lbs boneless, skinless chicken breasts – Look for evenly sized pieces so they cook uniformly
• 1 cup chicken broth – I like low-sodium so I can control the salt level
• 1/2 cup heavy cream – This makes the sauce luxuriously rich (half-and-half works in a pinch)
• 1/2 cup grated parmesan cheese – Freshly grated melts better than the pre-shredded kind
• 4 cloves garlic, minced – Yes, four! Garlic lovers can even add an extra clove
• 1 tsp Italian seasoning – My little jar of magic flavor dust
• 1/2 tsp salt – Start with this, then adjust to taste later
• 1/4 tsp black pepper – Freshly cracked if you’ve got it
• 1 tbsp olive oil – For that perfect sear on the chicken
• 1 tbsp cornstarch (optional) – My secret for when I want an extra-thick sauce

Pro tip: Have all your ingredients measured and ready before you start cooking—things move fast once that Instant Pot gets going!

How to Make Instant Pot Garlic Parmesan Chicken

Okay, here’s where the magic happens! Follow these steps carefully, and you’ll have restaurant-quality chicken in no time. I’ve made this so often I could probably do it in my sleep, but don’t worry – I’ll walk you through every detail.

Step 1: Sear the Chicken

First things first – plug in your Instant Pot and hit that sauté button. Let it heat up for a minute, then pour in your olive oil. Carefully add your chicken breasts (pat them dry first – this helps them get that beautiful golden color). Now, here’s where patience pays off – let them sear undisturbed for 2-3 minutes per side. You’ll know they’re ready to flip when they release easily from the pot. Don’t crowd them!

Step 2: Deglaze and Season

Once your chicken has that gorgeous sear, pour in your chicken broth and scrape up all those tasty browned bits from the bottom – that’s pure flavor gold right there! Then add your minced garlic (oh, that smell!), Italian seasoning, salt, and pepper. Give everything a quick stir – your kitchen should be smelling amazing by now.

Step 3: Pressure Cook

Pop the lid on your Instant Pot and make sure the valve is set to sealing. Cook on high pressure for exactly 10 minutes – I set a timer so I don’t forget. When time’s up, do a quick release (careful – that steam is hot!). Remove your chicken and set it aside on a plate – it’ll be so tender it practically falls apart.

Step 4: Make the Sauce

Here comes the best part! Switch back to sauté mode and pour in your heavy cream, stirring constantly. Sprinkle in that glorious parmesan cheese and keep stirring until it’s melted and silky smooth. Want it thicker? Mix cornstarch with a tablespoon of water and stir it in – the sauce will tighten up beautifully in just a minute. Finally, return your chicken to the pot and let it soak up all that creamy garlic parmesan goodness.

See? Easy-peasy! In less time than it takes to order takeout, you’ve got a meal that’ll make everyone think you’re a gourmet chef.

Why You’ll Love This Instant Pot Garlic Parmesan Chicken

This recipe is a total game-changer, and here’s why it’s going to become your new favorite:

• Quick and Easy: From start to finish, it’s ready in about 20 minutes. Seriously, it’s faster than waiting for pizza delivery, and way more satisfying!
• Creamy, Dreamy Sauce: That garlic parmesan sauce is just *chef’s kiss*—rich, velvety, and packed with flavor. It coats the chicken perfectly, making every bite irresistible.
• Minimal Cleanup: Everything cooks in one pot—no piles of dishes to deal with afterward. Just wipe out the Instant Pot, and you’re done. Easy-peasy!
• Adaptable for Low-Carb: It’s naturally low-carb, so it fits right into your healthy eating goals. Pair it with roasted veggies or mashed cauliflower for a complete meal that’s both delicious and guilt-free.

Trust me, once you try this, you’ll wonder how you ever survived without it. It’s comfort food at its finest—quick, creamy, and oh-so-satisfying!

Tips for Perfect Instant Pot Garlic Parmesan Chicken

Listen, I’ve made this recipe more times than I can count—sometimes at midnight when a garlic parmesan craving hits hard! Here are my hard-earned secrets to making it absolutely foolproof every single time:

• Pat that chicken dry! Seriously, grab some paper towels and dry those breasts thoroughly before they hit the pot. Wet chicken won’t get that beautiful golden sear we all want. I learned this the hard way after too many pale, steamed-looking chicken disasters.
• Fresh garlic is non-negotiable. I know the jarred stuff is tempting when you’re in a rush, but take those extra two minutes to mince fresh cloves. The flavor difference is night and day—that slightly sweet, aromatic punch is what makes this dish sing.
• Salt is your friend, but go slow. Parmesan adds saltiness, so I always taste before adding extra. Start with 1/2 tsp like the recipe says, then adjust at the end. You can always add more, but you can’t take it out! (Said from experience after one VERY salty batch.)
• Let that sauce thicken properly. When you add the cream and parmesan, give it at least 1-2 minutes to bubble away and reduce. Stir constantly—this prevents curdling and creates that luscious, velvety texture we’re after. Impatient stirring = thin sauce. Patient stirring = restaurant-worthy results.

Oh! One more thing—if your sauce ever looks a little grainy (it happens to the best of us), just whisk in a splash of warm broth. Works like magic to bring it back to silky perfection. Now go forth and make the most amazing garlic parmesan chicken of your life!

Ingredient Substitutions

Look, I get it—sometimes you’re halfway through a recipe and realize you’re missing something. Don’t panic! Here are my tried-and-true swaps that’ll save dinner without sacrificing flavor:

• Out of heavy cream? Half-and-half works great—just expect a slightly lighter sauce. In a real pinch, whole milk with a pat of butter whisked in does the trick (but won’t be quite as rich).
• Want some heat? Toss in 1/4 tsp red pepper flakes when you add the Italian seasoning. My husband loves it this way—gives the sauce a nice little kick that cuts through the creaminess.
• No cornstarch? Arrowroot powder works exactly the same way. Or if you’re really in a bind, let the sauce simmer an extra minute—it’ll thicken slightly on its own as the parmesan melts.
• Fresh garlic gone bad? Use 1 tsp garlic powder instead of fresh cloves—just add it with the other seasonings. It won’t have the same punch, but it’ll do in a pinch!

See? No need for last-minute grocery runs. Cooking should be fun, not stressful—these little swaps have saved me more times than I can count!

Serving Suggestions for Instant Pot Garlic Parmesan Chicken

Now that you’ve got this glorious pot of garlic parmesan chicken, let’s talk about how to serve it up right! I’ve tried this dish with just about everything over the years—here are my absolute favorite ways to make it a complete meal:

• Over pasta – Oh my goodness, spoon this over fettuccine or linguine and watch the magic happen. The creamy sauce clings to every noodle, creating the most heavenly bite. My kids call this “fancy mac and cheese” and gobble it up!
• With roasted veggies – For a lighter option, pair it with roasted broccoli, asparagus, or zucchini. The crisp-tender veggies balance the rich sauce perfectly. Bonus: the sauce makes an incredible veggie dip!
• On mashed cauliflower – My low-carb secret weapon! The creamy cauliflower soaks up all that garlic parmesan goodness just like mashed potatoes would. You won’t miss the carbs one bit.
• With crusty bread – Because let’s be honest, you’ll want something to sop up every last drop of that sauce. A warm baguette or garlic bread is perfect for the job. (I may or may not lick my plate clean when no one’s looking.)

Pro tip: If you’re serving this for company, sprinkle some extra grated parmesan and fresh parsley on top—makes it look fancy with zero extra effort. Now dig in and enjoy every garlicky, cheesy bite!

Storing and Reheating

Here’s the good news—leftovers of this Instant Pot Garlic Parmesan Chicken are just as delicious the next day! (Though in my house, we rarely have any left to store.) When you do manage to save some, here’s how to keep it tasting fresh and fabulous:

• Airtight is the way to go: Transfer any leftovers to an airtight container—I prefer glass—and pop it in the fridge. That rich sauce will keep beautifully for up to 3 days, though I promise it won’t last that long once you remember how good it is!
• Reheat like a pro: The microwave is tempting, but trust me—the stovetetop is your best bet. Warm it gently in a saucepan over medium-low heat with a splash of chicken broth to loosen the sauce. Stir often to prevent sticking, and in about 5 minutes, it’ll taste like you just made it fresh.
• Freezer tip: If you want to freeze it (smart for meal prep!), skip the cornstarch in the sauce. Thaw overnight in the fridge, then reheat with a little extra cream to bring back that creamy texture. It’ll taste just as dreamy as the first time around.

One last piece of advice from someone who’s learned the hard way—don’t try to reheat this on high heat! That beautiful sauce can separate if it gets too hot too fast. Low and slow keeps it silky smooth every time.

FAQs About Instant Pot Garlic Parmesan Chicken

I’ve gotten so many questions about this recipe over the years – seems like everyone wants to make it their own way! Here are the answers to the ones I get asked most often:

• Can I use frozen chicken? Absolutely! Just add 5 minutes to your pressure cook time (so 15 minutes total). No need to thaw – one of my favorite things about this recipe! Just make sure to give it a quick rinse to remove any ice crystals first.
• Can I double this recipe? You bet – it’s perfect for meal prep! Just don’t fill your Instant Pot more than 2/3 full. Use the same cooking time, but give it an extra minute or two to come up to pressure with the larger quantity.
• How do I prevent the sauce from curdling? The secret is patience! Stir your cream in slowly when you’re making the sauce, and keep the heat at medium (not high) sauté. If it starts looking grainy, a splash of warm broth will smooth it right out.
• Can I use chicken thighs instead of breasts? Of course! Thighs actually stay juicier. Keep the same cook time – they’ll be fall-apart tender. You might want to skim off a bit of extra fat before making the sauce though.
• Why is my sauce too thin? Three likely culprits: 1) You didn’t let it simmer long enough, 2) You skipped the cornstarch, or 3) Your Instant Pot didn’t fully deglaze. Solution? Mix 1 tsp cornstarch with 1 tbsp cold water and stir it in while simmering for 2 minutes.

Still have questions? Drop them in the comments – I check them daily and love helping troubleshoot! After all, perfect garlic parmesan chicken should be in everyone’s repertoire.

Nutritional Information

Okay, let’s talk numbers—because I know some of you are curious about what’s in this glorious bowl of comfort! Keep in mind, these are estimates that can vary based on your specific ingredients (like how generous you are with that parmesan—no judgment here!). Here’s the scoop per serving:

• Calories: About 320 per serving (that’s 1/4 of the recipe)
• Fat: 18g (8g saturated, 8g unsaturated)
• Protein: A whopping 35g—hello, muscle fuel!
• Carbs: Just 4g (perfect for low-carb lifestyles)
• Sugar: Only 1g (mostly from the natural sugars in the garlic and cream)
• Sodium: Around 680mg (use low-sodium broth if you’re watching this)

Here’s my nutritionist-friend-approved disclaimer: These values are calculated using standard ingredients—your actual numbers might dance around a bit depending on brands and measurements. But hey, when something tastes this good AND packs this much protein, I call that a win-win!

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