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Instant Pot Garlic Parmesan Chicken

This dish features tender, shredded chicken cooked under pressure in a creamy garlic and Parmesan sauce. The combination of Instant Pot cooking techniques results in a velvety, rich texture with a savory aroma, making the chicken moist and fall-apart tender with a thickened, flavorful sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cloves garlic, minced fresh enhances flavor
  • 1 cup Parmesan cheese, grated
  • 1 lb chicken breasts or thighs, boneless and skinless cut into large chunks
  • 1 cup chicken broth
  • 2 tablespoons olive oil
  • 1 tsp salt to taste
  • 1/2 tsp black pepper freshly ground
  • 1 tablespoon butter
  • 2 teaspoons cornstarch optional, for thickening

Equipment

  • Instant Pot or Electric Pressure Cooker
  • Wooden spoon or spatula

Method
 

  1. Set the Instant Pot to sauté mode and add the olive oil. Once hot, add the chicken pieces and season with salt and pepper. Sear until golden brown on all sides, about 5 minutes, then remove and set aside. The sizzling sounds and golden color signal readiness to move on.
  2. Add the minced garlic to the pot and sauté until fragrant, about 30 seconds, until it turns slightly golden and fills the kitchen with a rich aroma.
  3. Pour in the chicken broth and stir, scraping any browned bits off the bottom of the pot. Bring to a gentle simmer while the liquid bubbles lightly, about 2 minutes.
  4. Return the browned chicken to the pot, then close the lid and set the pressure valve to sealing. Cook on high pressure for 8 minutes, which will make the chicken tender and easy to shred later. The gentle hiss and the steam buildup indicate pressure is reached.
  5. Once the cooking time is complete, perform a quick release by carefully turning the valve to vent. Wait until the steam escapes completely before opening the lid, revealing tender chicken in a flavorful sauce.
  6. Remove the chicken and set it aside on a plate. Switch the Instant Pot back to sauté mode, add the butter, and stir until melted, creating a richer base for the sauce. This step enhances flavor and brings a silky texture to the sauce.
  7. Stir in the grated Parmesan cheese and cook, stirring constantly, until the sauce thickens slightly and the cheese melts completely, about 2 minutes. The sauce should become creamy and smooth, coating the chicken beautifully.
  8. If you prefer a thicker sauce, dissolve cornstarch in a little cold water to make a slurry, then slowly stir it into the simmering sauce. Cook for another 1-2 minutes until it thickens to your liking.
  9. Return the shredded chicken to the sauce, stirring to coat evenly. Let it simmer for another minute so the flavors meld together and the chicken heats through.
  10. Taste and adjust seasoning if needed, then serve the creamy garlic Parmesan chicken hot, garnished with extra Parmesan or chopped herbs if desired. The final dish should look velvety, with the chicken fully coated in a glossy sauce, ready to be enjoyed.

Notes

For a vegan version, use plant-based chicken and Parmesan alternatives. The sauce can also be made thicker or thinner based on preference by adjusting the cornstarch slurry amount.