Instant Pot Chicken Breast with Cream Cheese is the ultimate fusion of tender and juicy chicken breasts with velvety cream cheese. This recipe is perfect for a quick and flavorful dinner option, bursting with flavor and prepared effortlessly in one pot convenience.
Instant Pot Chicken Breast With Cream Cheese (serves 3)
- Prep time: 5 minutes
- Cook time: 25 minutes (including coming to pressure and natural release)
- Total time: 30 minutes
Ingredients:
- 3 chicken breasts
- 4 oz cream cheese (half a brick)
- 3.5 TBSP Everything But the Bagel seasoning, divided
- 1 tsp Red pepper flakes
Instructions:
1. Start by mixing together your cream cheese, red pepper flakes, and 1.5 tablespoons of Everything But the Bagel seasoning until they are all well combined.
2. Score each chicken breast about eight times. The number of times you will need to score depends on the size of the chicken breasts.
3. Between each score, add the cream cheese mixture. Spread evenly throughout the chicken.
4. Take the remaining two tablespoons of the Everything But the Bagel seasoning and add to your food processor. If you don’t have a food processor, use the back of a spoon or knife to create a finer texture to the seasoning. Once done, sprinkle this on top of the chicken breasts.
5. Then, using aluminum foil, create a boat to hold each chicken breast inside.
- Add one and a half cups of water to your Instant Pot. Place the trivet inside, and add each chicken breast in aluminum foil to your Instant Pot. If you have a tall trivet for your pot, you can add that in for the third chicken breast to rest on top of. If not, they can lay on top of one another.
- Cook for 18 minutes on a high-pressure setting. Once the chicken is done, allow it to naturally release for about five minutes, followed by a manual release, which is done by pulling the valve to release the pressure.
- Insert a food thermometer into each piece of chicken, to ensure that each chicken breast is at a temperature of 165°.
9. Serve with a side salad, baked potato, or macaroni salad, and top each chicken breast with a little bit more seasoning, or chicken flakes if you prefer.
Instant Pot Chicken Breast Recipe With Cream Cheese
Ingredients
- 1 chicken breasts
- 4 oz cream cheese (half a brick)
- 3.5 TBSP Everything but the bagel seasoning, divided
- 1 tsp Red pepper flakes cubed
Instructions
- Mixed together your 1.5 TBSP cream cheese, red pepper flakes, and everything but the bagel seasoning.
- Score each chicken breast about eight times. Depends on how large your breast is.
- Between each score, add in your cream cheese mixture.
- Take 2 tablespoons of your everything but the bagel seasoning and add to your food processor. If you do not have one, you can the back of your spoon or a knife to create a finer texture. Add on top of each chicken breast.
- Create a boat with your aluminum foil with the chicken breast inside each one.
- Add one and a half cups of water to your instant pot. Place the trivet inside and add each chicken breast covered aluminum foil to your instant pot. If you have a tall trivet, you can add that in for the third breast to rest on. If not, they can lay on top of one another.
- Cook for 18 minutes on high pressure. Once the chicken is done, allow them to naturally release for about five minutes, followed by a manual release by pulling the valve to release pressure.
- Insert of food thermometer to make sure that each chicken breast is 165°.
- You can top each chicken with a little bit more seasoning, or chicken flakes. I like to eat it with a side of salad, a baked potato, or macaroni salad! Enjoy!