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Chipotle Pork Chops
Spinach and Feta Stuffed Chicken
| By : |
Stuffed chicken sounds fancy, but it’s really an easy weeknight dinner. The spinach adds powerful nutrients to this meal while balancing out the creamy feta.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
4 servings
|
Ingredients
- 4 boneless, skinless chicken breasts butterflied (
6 ounce - 1/2 cup frozen spinach
- 1/3 cup crumbled feta cheese
- 1 1/4 tsp salt divided
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp dried oregano
- 1/4 tsp dried parsley
- 2 tbsp coconut oil
- 1 cup Water
Ingredients
|
Instructions
- Pound chicken breasts to
1/4-inch thickness. In medium bowl, mix frozen spinach and feta and add1/4 teaspoon salt. Evenly divide mixture and spoon onto chicken breasts. - Close chicken breasts and secure with toothpicks or butcher’s string. Sprinkle remaining seasonings onto chicken. Press the Sauté button and add coconut oil to Instant Pot. Sear each chicken breast until golden brown (this may take two batches). Press the Cancel button.
- Remove chicken and set aside briefly. Pour water into Instant Pot and scrape bottom to remove any chicken or seasoning that is stuck on. Place steam rack into pot.
- Place chicken on steam rack and click lid closed. Press 'Pressure Cook' and adjust time for 15 minutes. When timer beeps, allow a 15-minute natural release, then quick-release the remaining pressure. Serve warm with favorite white sauce if desired.
The “I Love My Instant Pot®” Keto Diet Recipe Book by Sam Dillard (Adams Media) July 3, 2018
The ketogenic diet is a proven, effective way to lose weight without sacrificing flavor. And with the Instant Pot®, it’s easier than ever to create delicious, satisfying, nutritious dishes using fresh and simple ingredients!
The “I Love My Instant Pot®” Keto Diet Recipe Book is a must have for Instant Pot® fans who follow the ketogenic diet and want fast, healthy, and delicious meals the whole family can enjoy.
In this book, you’ll find 175 fat-burning recipes, including:
Fried Egg and Avocado Sandwich
Chicken and Cauliflower Rice Soup
Steak Bites and Roasted Garlic Dipping Sauce
Lemon Poppy Seed Cake
Popular blogger and photographer behind Hey Keto Mama Sam Dillard shares how to make satisfying, flavorful dishes for every meal with the only device you need in your kitchen.
Author Bio:
Sam Dillard is the author and photographer behind Hey Keto Mom, a food blog that cuts carbs and strikes out sugar without sacrificing yummy flavor. Her recipes have been featured in numerous publications including Women’s Health and Brit + Co. She lives in Missouri with her husband and two young children.
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Super easy to make! This was only my second instapot receipe and it cane out great!
I’m confused. Which setting do we use to cook the chicken? Pressure, steam or saute? I went with pressure since it’s chicken and I wanted it to be really cooked through. I’ll let you know how it turns out!
Pressure cook or the poultry button (if you have) will work for this recipe.
We’ve updated this to include the pressure cook button. Thank you for the heads up!
Butterfly your chicken before you start pounding it thin.
I didnt saute the chicken. I wish the ingredient list mentioned the butcher string and/or toothpick need. I didnt use them and it still turned out grea!
Easy and delicious!
Easy and great
What if you don’t have the pressure cook or the pultry button
Quite wonderful. Used thighs instead of breasts. Added hot spices, coriander and cumin. Took out the oregano. The whole thing fell apart as well b/c no toothpicks. No biggie. Also retained the water from cooking as a broth.
If you have an insant pot its pressure or manual they are both the same thing Heather.
Hi Heather,
If you do not have the Pressure Cook program, use Manual. We recently renamed Manual to Pressure Cook and they are interchangeable for recipes.
How long did it take for instant pot to reach pressure for this one? Feel like my on display has been on for too long!
The flavor was great however the chicken was a tiny bit dry. Was it dry because I sautéed it too long? Do we really need to do the sauté step first or can we do the whole thing with just the pressure cook setting? I guess my question is what does the sautéed step do is it just for the look in the crunchiness? Thanks!
Hi Lenkalogic,
The Sauté function for this recipe is to sear the chicken. While it does help brown the chicken, searing the chicken until it’s golden brown helps lock in those juices, making the chicken turn out juicy and tender. If you wanted, you could just Pressure Cook the chicken. However, it may turn out dry.
Love this!