INSTANT POT® CHICKEN SALTIMBOCCA

Instant Pot® Chicken Saltimbocca image

A twist to the classic saltimbocca recipe, made in the Instant Pot® with chicken!

Provided by My Hot Southern Mess

Categories World Cuisine Recipes European Italian

Time 55m

Yield 4

Number Of Ingredients 15

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Ingredients

4 skinless, boneless chicken breast halves
salt and ground black pepper to taste
2 tablespoons chopped fresh sage
4 slices prosciutto
¼ cup all-purpose flour
2 tablespoons butter
2 tablespoons olive oil
1 shallot, diced
1 teaspoon minced garlic
1 cup chicken broth
¼ cup lemon juice
1 tablespoon lemon zest
2 tablespoons water
1 tablespoon cornstarch
4 slices mozzarella cheese

Steps:

Place chicken breasts on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Season with salt and pepper. Open each butterflied chicken breast and sprinkle with sage. Add a slice of prosciutto and close each chicken breast. Dredge in flour.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the hot pot; add olive oil. Sear chicken breasts until golden brown, 3 to 4 minutes on each side. Remove and set aside.
Stir shallot and garlic into the hot pot and cook until softened, 5 to 7 minutes. Deglaze the pot with chicken broth, bringing to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in lemon juice and lemon zest. Turn off the pot.
Place a trivet into the pot and place chicken on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Remove chicken and trivet and place chicken into a baking pan.
Combine water and cornstarch in a small bowl, creating a slurry. Set the Instant Pot® to Saute. Stir in cornstarch slurry and cook until sauce has thickened, about 5 minutes. Pour over chicken and top with mozzarella cheese.

Nutrition Facts : Calories 416.6 calories, Carbohydrate 12.9 g, Cholesterol 111.9 mg, Fat 24.5 g, Fiber 0.6 g, Protein 34.8 g, SaturatedFat 10 g, Sodium 881 mg, Sugar 1.5 g