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Instant Pot Spinach Stuffed Chicken - Dump and Go Dinner

<p>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.</p>
4 Servings Recipe By

Ingredients

  • 1 pound Chicken, Boneless Breasts
  • 1 cup Spinach, Frozen
  • 1 cup Cream Cheese
  • 1/2 pounds Bacon
  • 1/8 teaspoons Black Pepper
  • 1/2 teaspoons Garlic Salt

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 stuffed chicken
  • 588 Calories
  • 45g Total Fat
  • 20g Sat Fat
  • 1g Trans Fat
  • 177mg Cholesterol
  • 894mg Sodium
  • 6g Total Carb
  • 2g Fiber
  • 3g Total Sugars (Includes 1g Added Sugars)
  • 38g Protein
  • 18 WW Freestyle

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. Butterfly chicken breasts open.
  3. In a bowl combine the cream cheese, spinach, black pepper and garlic salt.
  4. Place spinach and cream cheese in the middle and fold chicken breast in half.
  5. Wrap a slice of bacon around the middle of the chicken to hold the stuffing in.
  6. Add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups).
  7. Place chicken on trivet. Lock lid into place and seal steam nozzle.
  8. Cook on high pressure for 10 minutes.
  9. Let pressure release naturally for 10 minutes then release any remaining pressure.
  10. Remove from Instant Pot and allow to rest for 5 minutes before serving

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. Butterfly chicken breasts open.
  2. In a bowl combine the cream cheese, spinach, black pepper and garlic salt.
  3. Place spinach and cream cheese in the middle and fold chicken breast in half.
  4. Wrap a slice of bacon around the middle of the chicken to hold the stuffing in.
  5. Flash freeze.
  6. Divide among indicated freezer bags, 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. Thaw: Prep from frozen
  2. **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.**
  3. Add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups).
  4. Place chicken on trivet. Lock lid into place and seal steam nozzle.
  5. Cook on high pressure for 10 minutes.
  6. Let pressure release naturally for 10 minutes then release any remaining pressure.
  7. Remove from the Instant Pot and allow to rest for 5 minutes before serving.

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