Instant Pot Spinach Stuffed Chicken Breast
Spinach and ricotta cheese stuffed chicken breast made in the Instant Pot.
Servings: 4 servings
Calories: 565kcal
Ingredients
- 4 chicken breasts
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 cup spinach chopped
- 1 cup ricotta cheese
- ½ cup mozzarella cheese shredded
- ½ teaspoon salt
- 4 bacon slices
- 1 cup water
- 2 tablespoon oil for sauteing
Instructions
- In a bowl, combine the ricotta cheese, mozzarella cheese, spinach, and salt.
- Combine the paprika, ½ tsp salt, garlic powder, and onion powder in a small bowl.
- Rub the spice mixture onto the chicken evenly.
- Butterfly fillet the chicken breasts and pound chicken out if necessary. (About ¼ inch thick
- Spread cheese mixture evenly on one side of the chicken breasts and fold over.
- Wrap one bacon slice around each breast in the center.
- Turn Instant Pot on saute.
- Pour 2 tablespoon of oil in pot and brown chicken breast well on both sides one or two breasts at a time.
- Set chicken aside and deglaze pot by scraping and pour 1 cup of water in the pot and press cancel.
- Place trivet inside the pot and stack the stuffed chicken breasts in the pot.
- Close the Instant Pot and set it to manual for 15 minutes.
- Allow NR for 15 minutes before serving.
Nutrition
Serving: 1serving | Calories: 565kcal | Carbohydrates: 3g | Protein: 61g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 202mg | Sodium: 1138mg | Potassium: 1012mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 1396IU | Vitamin C: 5mg | Calcium: 223mg | Iron: 2mg
