Instapot Spinach and Feta Stuffed Chicken Breast
Cheesy, filling, and tender.
Ingredients
- 4 boneless skinless chicken breasts butterflied
- ½ c. frozen spinach thawed and drained
- ⅓ c. crumbled feta
- 1 tsp. salt
- ¼ tsp. pepper
- ¼ tsp. garlic powder
- ¼ tsp. dried oregano
- ¼ tsp. dried parsley
- 2 tbsp. coconut oil
- 1 c. water
Instructions
- Begin by using a meat tenderizer to flatten the chicken breasts to about ¼" thickness. In a small bowl, mix together the spinach, feta, and 1/4 tsp. of salt. Spoon the mixture evenly over each chicken breast before closing with butcher's string. Stir together the seasonings in a small bowl, when they are mixed, season each side of the chicken with the mixture.
- Turn the Instapot to "saute" and place the coconut oil in the inner pot. When the oil is melted, sear each chicken breast until they are golden brown on both sides. Remove the chicken and pour the water into the Instapot, using the steam and water to scrape the bottom of the pot, then cancel the saute. Place the steam rack in the inner pot and put the chicken onto the rack. Cook the chicken with the valve sealed for 15 minutes. Allow the Instapot to release on it's own for 15 minutes before doing a quick release. Serve and enjoy!