Preparation Time: 10 minutes
Cooking Time: 25 minutes
Servings: 2
This keto stuffed chicken is bursting with Mediterranean flavor—creamy feta, nutrient-rich spinach, and tender, juicy chicken breast. Made in the Instant Pot, it’s seared to a golden brown and then steamed to lock in moisture and flavor. Perfect for a low-carb dinner that’s both elegant and satisfying!
Ingredients
- 4 boneless, skinless chicken breasts (butterflied)
- 1/2 cup frozen spinach, thawed and squeezed dry
- 1/3 cup crumbled feta cheese
- 1/4 tsp black pepper
- 1/4 tsp salt
- 2 tbsp coconut oil
- 1 cup water
Instructions
- Pound chicken breasts to about 1/4-inch thickness if needed and butterfly them open.
- In a medium bowl, combine spinach, feta, pepper, and salt. Mix well.
- Spoon the mixture evenly into the chicken breasts and fold closed. Secure with toothpicks.
- Set the Instant Pot to Sauté mode. Add coconut oil and sear each chicken breast on both sides until golden brown. Work in batches if needed.
- Press Cancel on the Instant Pot. Remove chicken and set aside.
- Pour in 1 cup of water and deglaze the pot by scraping up the browned bits.
- Place the steam rack inside the pot and arrange the stuffed chicken on top of the rack.
- Seal the lid and set to High Pressure for 15 minutes.
- Allow the pressure to release naturally. Serve hot and enjoy!
Nutritional Information (Per Serving)
- Calories: 742
- Total Fats: 40.6 g
- Saturated Fats: 21.5 g
- Iron: 4 mg
- Potassium: 775 mg
Why You'll Love This Recipe
- Low-Carb & Keto-Friendly: Perfect for any ketogenic meal plan.
- Flavor-Packed: Feta and spinach add a Mediterranean twist.
- Protein-Rich: Keeps you full and energized.
- Instant Pot Convenience: Saves time without sacrificing flavor.
Helpful Tips
- Use toothpicks to keep the chicken sealed during cooking.
- Try adding sun-dried tomatoes or fresh herbs to the filling for extra flavor.
- Serve with cauliflower mash or zucchini noodles for a complete keto meal.