Instant Pot Stuffed Chicken Breasts and Seasoned Potatoes

1

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

2

Pour in some melted margarine and almond milk.

3

Stir to combine. Set aside.

4

Cut some boneless, skinless chicken breasts to create a cavity for the stuffing.

5

Divide the stuffing between the four chicken breasts. Close using toothpicks.

6

Peel and cut up 4 potatoes. Place potatoes into the Instant Pot and add a cup of water to the Pot.

7

Place an egg holder or trivet of choice into the Pot.

8

Carefully place the chicken breasts on the trivet, stuffing side up.

9

Place lid on Instant Pot, turn steam release handle to sealing position and set Pot to Pressure Cook High for 5 minutes.

10

While chicken cooks combine some paprika, onion powder, and pepper in a mall bowl. Heat raspberry jam and orange juice in microwave.

11

Once Pot is done cooking, allow a Natural Release for 9 minutes before venting.

12

Remove the lid and transfer the chicken breasts to a plate.

13

Remove trivet and drain Pot. Turn Pot to Saute Less for 3 minutes. Sprinkle the paprika blend over the potatoes. Stir until all potatoes are coated.

14

Plate 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. ENJOY!