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one of the cooked instant pot stuffed chicken breasts on a white plate

Instant Pot Stuffed Chicken Breast

Perfectly-cooked chicken breast stuffed with cheese and asparagus.
5 from 1 vote
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Course: Dinner, Main Course
Cuisine: American, Western
Diet: Gluten Free
Prep Time: 7 minutes
Cook Time: 8 minutes
Total Time: 15 minutes
Servings: 4
Calories: 392kcal


  • 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


  • 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.



  • 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.


Calories: 392kcal | Carbohydrates: 7g | Protein: 51g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 559mg | Potassium: 914mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1300IU | Vitamin C: 9mg | Calcium: 333mg | Iron: 4mg