Ingredients
- 1 pound (454 g) chicken breast, skinless, boneless
- 2 tablespoons cream cheese
- 1 tablespoon chives, chopped
- ½ teaspoon minced garlic
- ½ teaspoon salt
- 1 tablespoon avocado oil
- 1 cup water, for cooking
Instructions
- Make the cut in the shape of the pocket in the chicken breast. Rub the chicken with salt.
- After this, in the mixing bowl, mix up cream cheese, chives, and minced garlic.
- Rub the chicken breast with salt and fill with the cream cheese.
- Then secure the “chicken pocket” with the help of the toothpicks.
- Pour water and insert the trivet in the Instant Pot.
- Then put the chicken breast in the baking pan and transfer it on the trivet.
- Cook the meal on Manual mode at High Pressure for 25 minutes. Allow the natural pressure release for 10 minutes.