Instant Pot Stuffed Chicken Breast is a delicious, mouth-watering recipe that is easy to make in the Instant Pot. When you make stuffed chicken breast instant pot style, you can serve up a satisfying meal and save both money and time!
Suitable for low carb andf gluten free diets. Post includes Weight Watchers points.
If you’ve never made stuffed chicken breast in Instant Pot, you will love this recipe. Stuffed chicken is so easy to prepare and is a great way to cook a complete, balanced meal at one time and in one pot!
Instant Pot Stuffed Chicken breast is big on flavor, but it’s low carb and perfectly suited for a variety of diet plans, so everyone in your family will enjoy this simple yet satisfying chicken dish.
Stuffed chicken breast instant pot is also ideal for meal prep and busy nights when you need a healthy dinner but are short on time.
If you like this then try this Instant Pot Chicken Breast or this creamy Instant Pot Chicken Parmesan and super easy Instant Pot Frozen Chicken Breast.
Why Make This Recipe
- Meal Prep – Prepare the stuffed chicken in advance, then refrigerate and cook when ready. The leftovers are also tasty for an easy lunch option.
- Dietary Friendly– Gluten free and low carb, Instant Pot stuffed chicken breast is perfect for a range of dietary preferences.
- Adjustable – Easily double this recipe to feed company or a crowd or cut in half to serve as a romantic dinner for two.
Ingredient Notes
- Chicken – Select four boneless, skinless chicken breasts that are similar in size are the protein of choice for this dish.
- Seasoning – Combining salt, pepper and dried Italian seasoning creates a flavorful seasoning blend for this chicken.
- Asparagus – Thinner spears of asparagus will be more tender and fit inside the chicken easier. Be sure to trim off the woody ends.
- Acid – A combination of lemon juice and balsamic vinegar help to make a flavorsome sauce for the asparagus and the chicken.
- Mozzarella cheese – Use a fresh mozzarella log or a block of mozzarella rather than pre-shredded cheese.
How To Make Instant Pot Stuffed Chicken Breast
Get full ingredients list and instructions from the recipe card below.
- In a small bowl, mix together salt, pepper and Italian seasoning and then set aside.
- Cut a lengthwise slit into each chicken breast to create a pocket, being careful not to cut all the way through.
- Season both the inside and outside of each chicken breast with the seasoning mix.
- Gently open each of the chicken breasts and place 2 slices of cheese and 3-5 spears of asparagus in the center of each pocket. Add a squeeze of lemon juice, a splash of balsamic vinegar, and then another slice of cheese on top.
- Seal the chicken breast using toothpicks.
- Pour 1 cup of water into the Instant Pot insert, add in the trivet and then place the prepared chicken breasts on top of the trivet.
- Close the lid, turn the valve to sealing position, and set to high pressure / manual pressure for 7 minutes.
- Once done, allow for a natural pressure release of 8 minutes, then manually release the remaining pressure.
- Optional: if you want to brown the stuffed chicken breasts before serving, you can remove the chicken and trivet, then set the Instant Pot to sauté mode, add some olive oil and then return the chicken to the Instant Pot insert (you can also use a skillet on the stovetop instead).
Note: It’s important to always check chicken for doneness with a meat thermometer. The internal temperature should be 165 degrees F or 74 degrees C when inserted into the thickest part of the chicken.
How To Make Stuffed Chicken Breast on the Stovetop
No Instant Pot? No worries! This post gives you all the information you need to make delicious Asparagus Stuffed Chicken Breast on the stovetop.
No matter which method you prefer, this delectable stuffed chicken breast is sure to become one of your favorite chicken recipes!
Tips For Success
- Select chicken breasts that are similar in size so they cook at the same rate.
- Dry the chicken with paper towels before cutting the pocket and seasoning.
- Season both the inside and outside of the chicken.
- Thinner asparagus spears will cook quicker and be more tender.
- Remove the woody ends of the asparagus.
- Keep the filling from spilling out by closing the chicken with toothpicks before adding to the Instant Pot.
- Cook until an instant thermometer reads 165 degrees F or 74 degrees C when inserted into the thickest part of the chicken breast.
- Make sure to remove the toothpicks before serving.
Variations
- Swap The Seasoning – Easily swap in your favorite herbs and spices to customize your Instant Pot Stuffed Chicken Breast. Try greek seasoning, garlic powder, paprika and more.
- Make it Spicy – Sprinkle in a small amount of cayenne or crushed red pepper to the seasoning blend for spiciness.
- Add More Veggies – Add spinach or sun-dried tomatoes to the filling along the asparagus.
- Use Different Cheese – Use your favorite cheese or a blend of cheeses.
Budget-Friendly Tips
- Buy In Bulk – Purchase chicken when it’s on sale or in bulk packages to save money. Store it in the freezer for later use. Chicken can be kept for up to 6 months in the freezer.
- Make It A Meal – Serve stuffed chicken breast instant pot with rice, roasted potatoes, or another roasted vegetable to make this a complete meal or add a side salad.
Prep Ahead And Storage
- Prep Ahead – Season the chicken and stuff with the filling up to 24 hours in advance before cooking in the Instant Pot. Allow the chicken to come to room temperature for 30 minutes before cooking. You may need to add a few more minutes to the cooking time.
- Store – Leftovers can be stored in an airtight container inside the fridge for up to 4 days.
- Freeze – Once cooked and cooled, wrap each individual asparagus stuffed chicken breast in plastic wrap and then store in the freezer for up to 3 months. Transfer to the fridge to thaw overnight, then reheat to serve.
Meal Prep
- Enjoy dinner and then eat the leftovers for 4 more days.
- Prep the chicken breast the night before and bake the next day.
- Prepare the stuffed chicken and freeze for easy meal prep later on.
- Slice up the leftover stuffed chicken breast in Instant Pot and serve over salad or make into a wrap.
FAQs
Lay each chicken breast flat on a cutting board. Use a very sharp knife to cut a slit into the thick side of the chicken lengthwise. Be careful not to cut all the way through.
The best way to seal stuffed chicken is to secure the cut side of the chicken breasts with toothpicks. Be careful not to overfill the chicken and use several toothpicks to seal the edges. Be sure to remove the toothpicks before serving.
Although this is difficult to do in the Instant Pot, overcooking chicken can make it rubbery. The Instant Pot provides a moist environment which helps to keep chicken tender even if it gets cooked above the desired temperature.
More Instant Pot Chicken Breast Recipes
- Instant Pot Chicken Breast.
- Instant Pot Frozen Chicken Breast.
- Instant Pot Shredded Chicken.
- Instant Pot Chicken Parmesan.
More Recipes You May Like
- Air Fryer Stuffed Chicken Breast.
- Bacon Wrapped Stuffed Chicken Breast.
- Asparagus Stuffed Chicken Breast.
Serving Suggestions
- Instant Port Cilantro Lime Rice.
- Instant Pot Baby Potatoes.
- Dump and Start Instant Pot Minestrone Soup.
Weight Watchers Points
There are 6 Blue Plan SmartPoints in one serving of this.
Get The Stuffed Chicken Breast Instant Pot Recipe:
Instant Pot Stuffed Chicken Breast
Ingredients
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- 24 ounces (216g) 4 individual chicken breasts boneless and skinless
- 16 oz (454g) asparagus woody ends trimmed off
- 1 teaspoon lemon juice
- 1 tablespoon balsamic vinegar
- 8 ounces (227g) mozzarella cheese cut into 12 equal slices
- 1 cup (236g) water for the bottom of the Instant Pot insert
Instructions
- In a small bowl, mix together salt, pepper and Italian seasoning.
- Cut a lengthwise slit into each chicken breast to create a pocket, being careful not to cut all the way through.
- Sprinkle the seasoning mix on both the inside and outside of the chicken breasts.
- Gently open the pocket of each chicken breast and place 2 slices of cheese and 3-5 spears of asparagus in the center. Then add a squeeze of lemon juice, a splash of balsamic vinegar, and another slice of cheese on top.
- Seal the pocket of each chicken breast using several toothpicks.
- Pour 1 cup of water into the bottom of the Instant Pot insert, add in the trivet, and then place the prepared chicken breasts on top of the trivet.
- Close the lid, turn the valve to sealing position, and set to high pressure / manual pressure for 7 minutes.
- Once done, allow for an 8-minute natural pressure release, then manually release the remaining pressure.
- Optional: To brown the stuffed chicken breast before serving, remove the chicken and the trivet, set the Instant Pot to sauté mode, add some olive oil and then return the chicken to the bottom of the Instant Pot insert. You can also brown the chicken in a skillet on the stovetop if you prefer.
Video
Notes
- Select chicken breasts that are similar in size so they cook at the same rate.
- Dry the chicken with paper towels before cutting the pocket and seasoning.
- Season both the inside and outside of the chicken.
- Thinner asparagus spears will cook quicker and be more tender.
- Remove the woody ends of the asparagus.
- Keep the filling from spilling out by closing the chicken with toothpicks before adding to the Instant Pot.
- Cook until an instant thermometer reads 165 degrees F or 74 degrees C when inserted into the thickest part of the chicken breast.
- Make sure to remove the toothpicks before serving.
- Storage – keep leftovers in an airtight container inside the fridge for up to 4 days.
- There are 6 WW Blue Plan SmartPoints in one serving of this.
Alison
Stuffed chicken breast is one of my favourite meals and I loved it from the Instant Pot!