Instant Pot Whole 30 Prosciutto Wrapped Spinach and Artichoke Chicken Bundles

In this delicious Instant Pot Whole30 chicken recipe, creamy spinach and artichoke paired with crispy prosciutto takes weeknight dinners up a notch. Easy to throw together and freeze ahead, pull out this meal when for a quick dinner that will please everyone!
4 Servings Recipe By Pin Print
Instant Pot Whole 30 Prosciutto Wrapped Spinach and Artichoke Chicken Bundles

Ingredients

  • 1 ½ cups Spinach, Baby
  • 2 tablespoons Water
  • 1 teaspoon mince Garlic, Cloves
  • ¼ cups dice Shallot
  • 1 cup drain Artichoke Hearts, Canned
  • 1 cup slice Mushrooms
  • ¼ cups Coconut Milk, Canned
  • ⅛ teaspoons Sea Salt
  • ⅛ teaspoons Black Pepper
  • 2 pounds Chicken, Boneless Breasts
  • 8 individual Prosciutto, Sliced

Freezer Containers

Supplies

  • Wax Papers
  • Toothpicks
  • Labels

Nutritional Information

  • 1 serving = 1 chicken bundle
  • 400 Calories
  • 13g Total Fat
  • 5g Sat Fat
  • 0g Trans Fat
  • 190mg Cholesterol
  • 920mg Sodium
  • 8g Total Carb
  • 2g Fiber
  • 2g Total Sugars (Includes 0g Added Sugars)
  • 62g Protein
  • 3 WW SmartPoints
  • Diabetic Exchanges: 1 Fat
  • 0 Fruit
  • 0 Milk
  • 0 Other Carb
  • 0 Starch
  • 1 Veg
  • 8 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. Place spinach in microwave safe bowl. Add water. Cover and microwave on high for 1 min and 30 seconds.
  3. Drain excess water from steamed spinach.
  4. Place garlic, shallot, spinach, artichokes, and mushrooms in a food processor.
  5. Pulse several times to finely chop ingredients.
  6. Add coconut milk, salt, and pepper, and continue to pulse until filling reaches desired consistency. Set aside.
  7. Butterfly each chicken breast and open to create a large flat surface.
  8. Cover with wax paper and pound flat with meat mallet until 1/2 inch thick.
  9. Repeat with each piece of chicken. You may need to cut big chicken breasts in half to be easier to handle.
  10. Pat chicken with paper towel to remove excess moisture.
  11. Spread about 1/4 cup of filling across surface of each chicken breast, leaving 1/2 inch edge clean.
  12. Roll up each piece of chicken, wrap with 1-2 slices of prosciutto, then seal closed with toothpicks.
  13. Divide each chicken bundle into two.
  14. Place the trivet and 1 cup of water into the Instant Pot.
  15. Set the chicken bundles into the Instant Pot.
  16. Lock the lid in place and seal the steam nozzle.
  17. Cook on high pressure for 8 minutes.
  18. Release the pressure naturally.
  19. Remove toothpicks and serve.

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. Place spinach in microwave safe bowl. Add water. Cover and microwave on high for 1 min and 30 seconds.
  2. Drain excess water from steamed spinach.
  3. Place garlic, shallot, spinach, artichokes, and mushrooms in a food processor.
  4. Pulse several times to finely chop ingredients.
  5. Add coconut milk, salt, and pepper, and continue to pulse until filling reaches desired consistency. Set aside.
  6. Butterfly each chicken breast and open to create a large flat surface.
  7. Cover with wax paper and pound flat with meat mallet until 1/2 inch thick.
  8. Repeat with each piece of chicken. You may need to cut big chicken breasts in half to be easier to handle.
  9. Pat chicken with paper towel to remove excess moisture.
  10. Spread about 1/4 cup of filling across surface of each chicken breast, leaving 1/2 inch edge clean.
  11. Roll up each piece of chicken, wrap with 1-2 slices of prosciutto, then seal closed with toothpicks.
  12. Divide each chicken bundle into two.
  13. Flash freeze.
  14. Divide among indicated number of round freezer containers. 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. Place the trivet and 1 cup of water into the Instant Pot.
  3. Place bundles inside the Instant Pot.
  4. Lock lid in place and seal the steam nozzle.
  5. Cook on high pressure for 8 minutes.
  6. Release the pressure naturally.
  7. Remove the toothpicks and serve.

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