Instant Pot Stuffed Chicken Breasts and Seasoned Potatoes is a gourmet style meal that is very appealing when plated.

Each chicken breast is loaded with gluten free stuffing and then smothered in a tangy raspberry sauce.  It is a great family meal for Valentine’s Day!

Seasoned potatoes are prepared in the same Pot so all you need to add is your favourite vegetable or a salad to complete the meal. 

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first thing I did was prepare the stuffing for the chicken breasts.

I dumped some gluten free bread crumbs, sage, poultry seasoning, dehydrated onion, celery seed, salt and pepper into a medium sized mixing bowl.

Then I poured in some melted margarine and a bit of almond milk.

I used a small spatula to blend all of the stuffing ingredients together until combined.

Then I set the stuffing aside and slit open the chicken breasts to make a cavity for the stuffing.

I divided the stuffing between the four chicken breasts and held it in by putting three toothpicks through each piece.

Next I peeled and cut up four potatoes and dumped them into the Instant Pot.  I added a cup of water to the Pot

After pouring in the water I placed in my metal egg holder as a ledge for the chicken breasts.

I carefully placed the chicken breasts onto the egg holder so the stuffing would not fall out.

Then I placed the lid on the Instant Pot, turned the steam release  handle to the sealing position and set the Instant Pot to Pressure Cook High for 5 minutes.

While the chicken and potatoes were cooking I prepared the seasoning for the potatoes.  I combined some paprika, onion powder and pepper in a small bowl.

Once the Instant Pot was done cooking, I let it do a Natural Release for 9 minutes before turning the steam release handle to the venting position to finish with a Quick Release.

After removing the chicken breasts from the Pot, I drained any liquid.  Then I added 2 tbsp of oil and turned the Instant Pot to the Saute Less function for 3 minutes.

I stirred the potatoes in the olive oil and seasoning until all the potatoes were fully coated.  

While the potatoes were sautéing  I mixed some raspberry jam and orange juice together and quickly heated it in the microwave.

Stuffed Chicken Breasts and Seasoned Potatoes is an appealing meal when plated.  Add a colourful vegetable or salad to complete the meal.   

With its tangy raspberry sauce it is the perfect family meal for Valentine’s Day.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Tasty Instant Pot Chicken Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Instant Pot Stuffed Chicken Breasts and Seasoned Potatoes:

• 1 1/2 cups gluten free dry bread crumbs
• 1 tbsp sage
• 1/2 tsp poultry seasoning
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 tbsp dehydrated onion
• 1 tbsp celery seed
• 1/4 cup margarine, melted
• 3 tbsp almond milk
• 4 boneless, skinless chicken breast (1.5-2 lbs)
• 4 potatoes, peeled and cut up
• 1 cup water
• 1 tsp paprika
• 1/2 tsp onion powder
• 1/4 tsp pepper
• 2 tbsp olive oil
  Sauce:
• 3/4 cup raspberry jam
• 2 tbsp orange juice

How to Make Instant Pot Stufffed Chicken Breasts and Seasoned Potatoes:

1. Mesure the gluten free bread crumbs, sage, poultry seasoning, salt, pepper, dehydrated onion, and celery seed into a mixing bowl.
2. Pour in the melted margarine and almond milk. Stir to combine. Set aside.
3. Cut the boneless, skinless chicken breasts to create a cavity for the stuffing.
4. Divide the stuffing between the four chicken breasts. Close using toothpicks.
5. Peel and cut up 4 potatoes.
6. Place potatoes into the Instant Pot and add the cup of water to the Pot.
7. Place and egg holder or trivet of choice into the Pot.
8. Carefully place the chicken breasts on the trivet, stuffing side up.
9. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 5 minutes.
10. While the chicken and potatoes are cooking combine the paprika, onion powder, and pepper in a small bowl.
11. Mix the raspberry jam and orange juice together and heat slightly in the microwave. You can also combine and heat in a saucepan on stove over low heat.
12. Once the Instant Pot is done cooking, allow it to do a Natural Release for 9 minutes before turning the steam release handle to the venting position to finish with a Quick Release.
13. Remove the lid and transfer the chicken breasts to a plate.
14. Remove the trivet and drain any liquid from the Pot.
15. Turn the Instant Pot to Saute Less for 3 minutes.
16. Sprinkle the paprika blend that you mixed earlier over the potatoes.
17. Stir until all potatoes are coated.
18. After plating the chicken breasts and potatoes, pour the raspberry sauce over each piece of chicken. Place any extra sauce in a small bowl and place on table.
19. Serve and enjoy with your favourite vegetable or salad!

Yield: 4

Instant Pot Stuffed Chicken Breasts and Seasoned Potatoes

Print

Instant Pot Stuffed Chicken Breasts and Seasoned Potatoes is a gourmet style meal that is very appealing when plated.  Each chicken breast is loaded with gluten free stuffing and then smothered in a tangy raspberry sauce.  

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 3 minutes

Total Time 48 minutes

Ingredients

• 1 1/2 cups gluten free dry bread crumbs
• 1 tbsp sage
• 1/2 tsp poultry seasoning
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 tbsp dehydrated onion
• 1 tbsp celery seed
• 1/4 cup margarine, melted
• 3 tbsp almond milk
• 4 boneless, skinless chicken breast (1.5-2 lbs)
• 4 potatoes, peeled and cut up
• 1 cup water
• 1 tsp paprika
• 1/2 tsp onion powder
• 1/4 tsp pepper
• 2 tbsp olive oil
• Sauce:
• 3/4 cup raspberry jam
• 2 tbsp orange juice

Instructions

1. Measure the gluten free bread crumbs, sage, poultry seasoning, salt, pepper, dehydrated onion, and celery seed into a mixing bowl.
2. Pour in the melted margarine and almond milk. Stir to combine. Set aside.
3. Cut the boneless, skinless chicken breasts to create a cavity for the stuffing.
4. Divide the stuffing between the four chicken breasts. Close using toothpicks.
5. Peel and cut up 4 potatoes.
6. Place potatoes into the Instant Pot and add the cup of water to the Pot.
7. Place and egg holder or trivet of choice into the Pot.
8. Carefully place the chicken breasts on the trivet, stuffing side up.
9. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 5 minutes.
10. While the chicken and potatoes are cooking combine the paprika, onion powder, and pepper in a small bowl.
11. Mix the raspberry jam and orange juice together and heat slightly in the microwave. You can also combine and heat in a saucepan on stove over low heat.
12. Once the Instant Pot is done cooking, allow it to do a Natural Release for 9 minutes before turning the steam release handle to the venting position to finish with a Quick Release.
13. Remove the lid and transfer the chicken breasts to a plate.
14. Remove the trivet and drain any liquid from the Pot.
15. Turn the Instant Pot to Saute Less for 3 minutes.
16. Sprinkle the paprika blend that you mixed earlier over the potatoes.
17. Stir until all potatoes are coated.
18. After plating the chicken breasts and potatoes, pour the raspberry sauce over each piece of chicken. Place any extra sauce in a small bowl and place on table.
19. Serve and enjoy with your favourite vegetable or salad!

Notes

*This recipe was tested in an 8 Quart Instant Pot Duo.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 816Total Fat: 25gSaturated Fat: 5gTrans Fat: 2gUnsaturated Fat: 18gCholesterol: 102mgSodium: 475mgCarbohydrates: 102gFiber: 7gSugar: 34gProtein: 46g