Cranberry and Brie Stuffed Chicken in Your Pressure Cooker
This comfort-meets-fancy stuffed chicken features juicy chicken breasts loaded with sweet cranberries, tender spinach, and creamy brie, all finished easily in your pressure cooker and oven.
Equipment
- 1 Skillet Cast iron or oven-safe
Ingredients
Main ingredients
- 2 pounds chicken breasts boneless and skinless
- 5 ounces brie cheese sliced long
- 1 small onion minced
- 1 large garlic clove minced
- 1 tablespoon oil for frying
- 6 ounces spinach chopped
- ½ cup dried cranberries
- ½ teaspoon dried thyme
- ½ teaspoon salt
- black pepper to taste
Instructions
Instructions
- Preheat your oven to 375°F (190°C) for the bake step after using the pressure cooker.
- Heat oil in skillet over medium heat. Add minced onion and sauté for about 3 minutes until softened.
- Add minced garlic and stir for 30 seconds, then add chopped spinach and cook until wilted, about 2-3 minutes.
- Remove from heat and mix in dried cranberries, thyme, salt, and pepper. Let mixture cool slightly.
- Cut a horizontal pocket into each chicken breast without slicing all the way through.
- Stuff each chicken pocket with a slice of brie and a spoonful of the spinach-cranberry mixture. Secure with toothpicks if needed.
- Sear stuffed chicken in the skillet over medium-high heat for 4-5 minutes per side until golden brown.
- Transfer seared chicken to a baking dish and bake at 375°F for 15-20 minutes until internal temperature reaches 165°F (74°C).
- Remove toothpicks before serving and let the chicken rest for 5 minutes.
- Serve hot with your side of choice, spooning any pan juices on top.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently to maintain the texture, and try leftovers in wraps or tossed on a salad.