Instant Pot Asparagus Stuffed Chicken Breasts

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 Recipe By Pin Print
Instant Pot Asparagus Stuffed Chicken Breasts

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
  • Make It Now / Serving Day Ingredients

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • 1 cup Water

Freezer Containers

Supplies

  • Toothpicks
  • Labels

Nutritional Information

  • 1 serving = 8 ounces
  • 540 Calories
  • 33g Total Fat
  • 5g Sat Fat
  • 0g Trans Fat
  • 165mg Cholesterol
  • 250mg Sodium
  • 5g Total Carb
  • 1g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 52g Protein
  • 9 WW SmartPoints
  • Diabetic Exchanges: 5 Fat
  • 0 Fruit
  • 0 Milk
  • 0 Other Carb
  • 0 Starch
  • 0 Veg
  • 7 Lean Meat

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Arrange chicken breasts on a clean work surface. Using a mallet, pound chicken to 1/4 inch thickness.
  3. Sprinkle chicken with salt, pepper and Italian seasoning.
  4. Divide asparagus spears among chicken breasts, placing in the middle of each. Roll chicken around asparagus and secure with toothpicks.
  5. Place a trivet and the water into the Instant Pot.
  6. Place the chicken bundles into the Instant Pot.
  7. Lock the lid in place and seal the steam nozzle.
  8. Cook on high pressure for 8 minutes.
  9. Naturally release pressure.
  10. Meanwhile, in a bowl combine balsamic vinegar, olive oil and garlic.
  11. Pour the glaze into a saucepan and bring to a simmer.
  12. Simmer for for 3-4 minutes, stirring occasionally.
  13. Remove the chicken from the Instant Pot and discard the toothpicks.
  14. Pour glaze over chicken breasts.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Arrange chicken breasts on a clean work surface. Using a mallet, pound chicken to 1/4 inch thickness.
  2. Sprinkle chicken with salt, pepper and Italian seasoning.
  3. Divide asparagus spears among chicken breasts, placing in the middle of each. Roll chicken around asparagus and secure with toothpicks. Divide chicken among the indicated number of round freezer containers.
  4. Divide the vinegar, oil and garlic evenly among the indicated number of pint sized freezer storage bags.
  5. Tuck one pint bag inside each container. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  2. Remove the glaze from the freezer container and place the pint bag in a bowl of water to thaw.
  3. Place a trivet and the water into the Instant Pot.
  4. Place the frozen chicken bundles into the Instant Pot.
  5. Lock the lid in place and seal the steam nozzle.
  6. Cook on high pressure for 8 minutes.
  7. Naturally release the pressure.
  8. Meanwhile, pour the glaze into a saucepan and bring to a simmer.
  9. Simmer for for 3-4 minutes, stirring occasionally.
  10. Remove the chicken from the Instant Pot and discard the toothpicks.
  11. Pour glaze over chicken breasts.

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