Instant Pot Spinach Stuffed Chicken - Dump and Go Dinner
4
Servings
6
Ingredients
33
Comments
Tired of the same old boring chicken? Break out the Instant Pot to whip up this delectable bacon wrapped chicken breast stuffed with a savory blend of cream cheese and spinach.
4
Servings
6
Ingredients
33
Comments
Ingredients
- 1 pound Chicken, Boneless Breasts
- 1 cup Spinach, Frozen
- 1 cup Cream Cheese
- ½ pounds Bacon
- ⅛ teaspoons Black Pepper
- ½ teaspoons Garlic Salt
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
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?
- Butterfly chicken breasts open.
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Make From Frozen Serving Day Directions
Prog. Pressure Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **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.**
- Butterfly chicken breasts open.
- In a bowl combine the cream cheese, spinach, black pepper and garlic salt.
- Place spinach and cream cheese in the middle and fold chicken breast in half.
- Wrap a slice of bacon around the middle of the chicken to hold the stuffing in.
- Add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups).
- Place chicken on trivet. Lock lid into place and seal steam nozzle.
- Cook on high pressure for 10 minutes.
- Let pressure release naturally for 10 minutes then release any remaining pressure.
- Remove from Instant Pot and allow to rest for 5 minutes before serving
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 1 stuffed chicken Amount Per Serving
- Calories
- 588
- Total Fat
- 45g
- Saturated Fat
- 20g
- Trans Fat
- 1g
- Cholesterol
- 177mg
- Sodium
- 894mg
- Total Carbohydrates
- 6g
- Fiber
- 2g
- Sugar
- 3g
- Protein
- 38g
- WW Freestyle
- 18
33 Comments
Join the discussionHow is it that cooking from frozen takes the same amount of time as cooking fresh? And how do you get the bacon crispy if you are cooking it in the pressure cooker?
That is correct – the cooking time for fresh and frozen are the same. It is the beauty and “magic” of pressure cooking!
As for the bacon – that is a personal preference. If you want it crispy then you will need to sear it after it comes out of the IP. I would not think that bacon will be crispy coming out of an IP ever.
If you try it a different way please let us know how it worked!
It will take longer to bring to pressure so you don’t need cook it longer
Can I use fresh spinach vs frozen?
Absolutely! I always prefer fresh over frozen!
There is no black pepper listed in the ingredients.
Is it safe to cook with no liquid at all in the instant pot???
Hi Trina!
⅛ teaspoons Black Pepper is listed in the ingredients and is to be mixed in during step 3.
Between the chicken juices, cream cheese, and frozen spinach there will be plenty of liquid for the pot to come to pressure.
If you have any other questions feel free to pop into chat in the right-hand corner of the site.
Thanks!
My “grilled” version of this recipe did not include the pepper and garlic salt. So I made it with just cream cheese and spinach on the inside. I kept going back to check my recipe card to make sure I didn’t miss salt and pepper! Nope, it’s not there!
Also, the IP recipe clearly states to add a cup of water, and place the chicken on the trivet. I’m not sure I would cook this in my IP without adding any liquid… But I’m not an expert at all!
If you look at the recipe it says add 1 cup of water and trivet. This is not listed in ingredients.
This is actually a rare case where we don’t list the water amount in the ingredients list because we don’t want it to scale in our database with the recipe. You should only ever need to add 1 cup of water to the Instant Pot to get this to cook.
My 8 qt IP says almost 2 1/4 cups of liquid needed to cook. Is that not true?
Hi Christine,
The Instant Pot and its ever-changing technology specifies how much liquid is needed for each model. That is why we updated the wording and recommend that you add the minimum amount of water needed for your Instant Pot. We do have general guidelines of typical amounts (1 – 1.5 cups) but you are correct that with an 8 qt it can go up to 2 cups of liquid. It is always best to follow the manufacturers’ recommendations for your specific model. We’re sorry for any confusion this causes – it is just impossible for us to keep up with their ever-changing technology!
Do you have to thaw the freezer contents before cooking?
Hi Sydnie, Nope, the beauty of the Instant Pot is you can cook directly from frozen! No need to thaw. Happy Cooking!
Why does the picture of the cooked chicken look like it has been seared, but the directions say to cook on trivet? Just cooking on rack seems like it wouldn’t brown it.
Hi Anna, the bacon wrapped around the chicken is what is giving the seared look on the picture. Some like to pop them in the broiler after the cook to crisp up the bacon as preference. Hope this helps.
Mine was still raw when it was done.
We’re so sorry you had this experience! All of our recipes are tested by test cooks, but due to the variety of variables involved (the container you freeze in, the size of your Instant Pot, etc) sometimes cook time can still vary. If you’d like to chat with one of our Customer Engagement representatives (via the orange icon on the bottom right hand corner of your screen), we’d be more than happy to help you trouble shoot!
Could I double this?
Colleen, you certainly can double this. Just know it may require more time in your Instant Pot to cook.
What can I use instead of bacon to hold the chicken together? Any other option will do (toothpicks?)
Hi Barbara! We’ve never tried using just toothpicks, but I bet it would work out great! If you give it a try, we’d love to hear how it works for you.
You could always tied the breasts together with a piece of cooking string ☺️
I’m trying this tonight but have to change from frozen spinach to fresh and using tooth picks to hold it together
How did the toothpicks do holding it together?
Is it possible to cook this on sauté first to brown bacon then pressure cook it?
This recipe hasn’t been tested in that way -but we would love to hear how it turns out for you if you try it! It may be advisable to brown the bacon as the final step, instead. But, again, we haven’t made this recipe in this way.
I made these for dinner tonight. Overall, it’s something I’ll make again in quantity for freezer meals.
I modified it to our tastes (with garlic powder, onion powder, paprika, and chili powder added to the cream cheese). For convenience I used thinly sliced chicken breast filets. After pressure cooking as in the directions, I broiled the rolls until crispy.
For a side, I fried half a white onion, diced, in a tablespoon of butter, then added two cups of brown rice and a medium carrot, finely grated.
This one is a keeper, with added spices in the filling.
Thanks so much Kate for your view and the spices you’ve added in the cream cheese! Great adaptions! We’ll pass along that feedback to our Menu Builder Team.
The bacon comes out raw, so I would definitely plan to broil it after the IP or pan fry.
Im new at this ip thing…… What is a trivet? Dont mean to sound dumb but …….
Hi Tammy! That’s not a dumb question! Most Instant Pots come with a metal trivet but some different brands might not include it or if it was purchased secondhand then it might not have had one either. The trivet can be helpful in keeping the food off the bottom of the pan. We have a team member who never uses her IP without it! This trivet is nice because it is taller than the ones that come with the Instant Pot.
If you have an air fryer lid just clean out water in pot and crisp up your bacon however long it takes to get it the way you like.