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Instant Pot Chicken Breast Recipe 1765924837.8377943

instant pot chicken breast recipe

  • Author: Sarah Williams
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: high-protein, low-carb

Description

A quick and easy Instant Pot recipe featuring chicken breasts stuffed with a creamy sun-dried tomato and herb filling. This high-protein meal is perfect for busy weeknights and offers a restaurant-quality result with minimal effort.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (approx. 680g total)
  • 2 tablespoons olive oil
  • 1 cup vegetable broth (or chicken broth)
  • 4 ounces full-fat cream cheese, softened
  • 2 ounces oil-packed sun-dried tomatoes, drained and chopped
  • 2 cloves garlic, minced
  • 2 tablespoons fresh basil, chopped
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt and 1/8 teaspoon black pepper
  • Pinch red pepper flakes (optional)
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Prepare Creamy Filling: In a small bowl, combine the softened cream cheese, chopped sun-dried tomatoes, minced garlic, fresh basil, dried oregano, salt, pepper, and optional red pepper flakes. Mix thoroughly until smooth.
  2. Slice and Stuff Chicken: Pat the chicken breasts dry. Carefully slice a horizontal pocket into the thickest part of each breast, being careful not to cut through completely. Fill each pocket evenly with the cream cheese mixture and secure the opening with toothpicks.
  3. Sear Chicken Breasts: Add olive oil to the Instant Pot and select “Sauté” on normal heat. Once hot, place the stuffed chicken breasts in the pot (in batches if necessary). Sear for 2-3 minutes per side until lightly golden brown, then remove and set aside.
  4. Pressure Cook: Pour the vegetable broth into the Instant Pot inner pot. Return the seared chicken breasts to the pot. Close the lid, set the valve to “Sealing,” and select “Pressure Cook” (High) for 8 minutes.
  5. Release Pressure and Rest: Allow a Natural Pressure Release (NPR) for 5 minutes, followed by a Quick Release (QR) of the remaining pressure. Remove the chicken breasts and let them rest on a cutting board for 5 minutes to keep them juicy.
  6. Serve with Sauce: Remove toothpicks from the chicken breasts. Slice each breast into thick pieces to reveal the filling. If desired, reduce the cooking liquid in the pot on “Sauté” mode for 2-3 minutes to create a light pan sauce. Serve the sliced chicken with a drizzle of the sauce and garnish with fresh parsley.

Notes

For the best results, ensure the chicken breasts are of uniform thickness before cooking; pound down any thick parts if necessary. Resting the chicken for 5 minutes after cooking is essential for juicy results. Use a quick-read thermometer to verify doneness, ensuring the internal temperature reaches 165°F (74°C) at the thickest part.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: main dish
  • Method: pressure cooking
  • Cuisine: american

Nutrition

  • Serving Size: 1 breast
  • Calories: 460 kcal
  • Sugar: 3 g
  • Sodium: 450 mg
  • Fat: 28 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0 g
  • Carbohydrates: 5 g
  • Fiber: 1 g
  • Protein: 50 g
  • Cholesterol: 150 mg

Keywords: instant pot, chicken, stuffed chicken, sun-dried tomatoes, cream cheese, easy dinner, quick meal, pressure cooker, high-protein, low-carb

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Find it online: https://easydashrecipes.com/instant-pot-chicken-breast-recipe/