Instant Pot Shredded Chicken Parmesan
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
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I’m not sure that I’ll ever make Chicken Parmesan the “real way” again! We loved this “easiest ever” version so much - it’s all the same amazing flavors, with a fraction of the fuss in putting it together. This one will soon be on your regular meal rotation, I know it!

Ingredients for Single Meal

  • 12 - boneless chicken tenderloins
  • 3/4 - cup(s) hot water**
  • 8 - oz. sliced white mushrooms
  • 1 - red bell pepper(s)
  • 1 - 26 oz. jar(s) marinara sauce
  • 2 - tsp Italian seasoning
  • - Salt and pepper
  • 2 - cup(s) shredded mozzarella cheese**
  • Garnish: - ricotta cheese**
  • Garnish: - grated Parmesan cheese**
  • Side: - pasta**
  • Side: - salad**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Seed and slice the red bell pepper.
  2. Place the chicken tenders and hot water into the electric pressure cooker insert and sprinkle the sliced white mushrooms and red bell pepper slices over the chicken. Pour the marinara over the top, then sprinkle the Italian seasoning and a pinch of salt and pepper over the top.
  3. Steam valve: Sealing.
  4. Cook on: Manual/High for 18 minutes.
  5. Release: Natural or Quick.
  6. Once cooked, strain off any excess liquid and then shred the chicken into the marinara. Add the shredded mozzarella cheese over the top and let melt. Then add dollops of ricotta cheese, and some grated Parmesan cheese on top.
  7. Cook the pasta as directed.
  8. Prepare the salad.
  9. Serve Instant Pot Shredded Chicken Parmesan over pasta with side salad.

Freezeasy Meal Prep Directions

  1. Seed and slice 2 red bell peppers.

To each gallon-size plastic freezer baggie in a round bowl/dish, add the following ingredients:

  • 12 chicken tenders
  • 8 oz. sliced white mushrooms
  • Half of the sliced red bell peppers
  • 1 - 26 oz. jar marinara sauce
  • 2 tsp Italian seasoning
  • Salt and pepper
  • Do NOT add the cheeses before freezing.

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before adding contents of bag plus water to electric pressure cooker insert. Pressure cook as directed.

Special notes

See myfreezeasy.com/EPC for more tips and tricks.
Add 5-10 minutes of pressure cooking time, if cooking from completely frozen or mostly frozen. Note that preheat time and release time may vary by appliance.

Dairy-Free Modifications

Unfortunately, there is not a great dairy-free option for this sandwich.

Gluten-Free Modifications

Recipe is gluten-free when served with gluten-free pasta.

Printable Label Recipe Title

Instant Pot Shredded Chicken Parmesan

Printable Label Instructions

Thaw, add hot water to Instant Pot and then add contents of baggie. Cook on high pressure for 18 minutes with sealed valve; then natural release.
Strain and shred the chicken into the sauce. Top with shredded mozzarella, ricotta and grated Parmesan cheese after cooked.
Serve over pasta with side salad.

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