Spinach and Feta Stuffed Chicken

By: I Love My Instant Pot Keto Diet by Sam Dillard

Spinach and Feta Stuffed Chicken
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Keto, Low Carb
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
15-30 min, 4 servings, boneless, coconut oil, contributed, cook 20 min, crumbled feta cheese, dried oregano, dried parsley, easy, frozen spinach, garlic powder, keto, low carb, main course, modern, pepper, prep 10 min, pressure cook, salt, sauté, skinless chicken breasts, water

prep icon Prep Time
10 min
cook icon Cook Time
20 min

serving icon Servings
4 servings
Ingredients
  • 4 boneless, skinless chicken breasts
  • 1/2 cup frozen spinach
  • 1/3 cup crumbled feta cheese
  • 1 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp dried oregano
  • 1/4 tsp dried parsley
  • 2 tbsp coconut oil
  • 1 cup Water
Instructions
  • Pound chicken breasts to 1/4-inch thickness. In medium bowl, mix frozen spinach and feta and add 1/4 teaspoon salt. Evenly divide mixture and spoon onto chicken breasts.
  • Close chicken breasts and secure with toothpicks or butcher’s string. Sprinkle remaining seasonings onto chicken. Press the Sauté button and add coconut oil to Instant Pot. Sear each chicken breast until golden brown (this may take two batches). Press the Cancel button.
  • Remove chicken and set aside briefly. Pour water into Instant Pot and scrape bottom to remove any chicken or seasoning that is stuck on. Place steam rack into pot.
  • Place chicken on steam rack and click lid closed. Press 'Pressure Cook' and adjust time for 15 minutes. When timer beeps, allow a 15-minute natural release, then quick-release the remaining pressure. Serve warm with favorite white sauce if desired.
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