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Instant Pot Asparagus Stuffed Chicken Breasts - Dump and Go Dinner
This gluten and dairy free Instant Pot Asparagus Stuffed Chicken Breast recipe is coated with a garlicky balsamic glaze, keeping the chicken moist and flavorful as it roasts to perfection.
4
Servings
9
Ingredients
3
Comments
Ingredients
- 2 pounds Chicken, Boneless Breasts
- ¼ teaspoons Salt
- ¼ teaspoons Black Pepper
- 1 tablespoon Italian Seasoning
- 12 individual Asparagus
- ¼ cups Balsamic Vinegar
- ½ cups Olive Oil
- 2 teaspoons mince Garlic, Cloves
- 1 cup Water
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
Make From Frozen Serving Day Directions
Prog. Pressure Cooker
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 8 ounces Amount Per Serving
- Calories
- 559
- Total Fat
- 34g
- Saturated Fat
- 5g
- Trans Fat
- 0g
- Cholesterol
- 166mg
- Sodium
- 225mg
- Total Carbohydrates
- 7g
- Fiber
- 2g
- Sugar
- 4g
- Protein
- 54g
- WW Freestyle
- 9
3 Comments
Join the discussionNew to instant pot life! What kind of trivet am I supposed to place in the pot?!
Hi Andrea! Your Instant Pot likely came with a trivet, but if it did not you can typically find them on Amazon. Make sure to pay attention to your Instant Pot! (6 qt, 8qt, etc)
We hope this helps!
Idk what is with this glaze but it doesn’t combine (duh it’s oil and vinegar) and it just taste like pouring vinegar on top of your food.