Instant Pot Chicken Roulade
- 1/2 lb chicken breasts skinless, boneless
- 1/2 cup fresh baby spinach
- 3 spears fresh asparagus
- 1/2 tbsp olive oil
- 1/4 cup parmesan cheese shredded
- 1/2 tbsp poultry blend herbs
- 1/4 sliced deli ham
Butterfly chicken breasts by laying breasts flat on a cutting board and cut them into slices.
Open the chicken breasts up into a “butterfly” and garnish with poultry herb blend, dividing among two.
Now, layer chicken breasts with spinach leaves, ham slices and cheese.
Place 3 asparagus spears on each breast to one side.
Now roll the chicken tightly and use toothpicks to hold it together.
Meanwhile, add olive oil in the inner pot of Instant pot and select “Sauté”.
Add chicken breasts and cook for about 4 minutes (1 on each side).
Close the lid and press the “Manual” button.
Cook for about 12 minutes on HIGH pressure and release the pressure quickly through the steam vent.
Open the lid and take out the chicken with the help of tongs.
Cut into slices to reveal inner ingredients and serve.
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