Stuffed Instant Pot Chicken Breast

Umami Stuffed Instant Pot Chicken Breast Recipe: easy make ahead dish with 7 simple ingredients! Perfect for Thanksgiving, Christmas holidays, dinner parties, valentine's day, or potlucks parties.

Easy make ahead Umami Stuffed Instant Pot Chicken Breast Recipe with 7 simple ingredients. Satisfying bite of crisp smoky bacon wrapped juicy & tender stuffed chicken breast.

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5 from 5 votes

As the holidays are fast approaching, we’re thrilled to make get-together plans with family & friends!

I’m obsessed with planning ahead.

Am I the only crazy one that makes travel plans 1 year before departure?

Bestie and I were just talking about holiday potlucks and perhaps time for some board game revenge? (side note: Jacky & I won all the games we played last Christmas…wahaha…you know I love you 😉 ).

Umami Stuffed Instant Pot Chicken Breast Recipe: easy make ahead dish with 7 simple ingredients! Perfect for Thanksgiving, Christmas holidays, dinner parties, valentine's day, or potlucks parties.

Couple of years ago, we were captivated by how Gordon Ramsay whipped up an easy & fancy Stuffed Chicken Roulade Recipe on a TV show.

So, we hope to create a similar recipe for you to brighten up your holiday menu!

The best part?

Fancy enough for special occasions, yet easy enough for weeknight dinners.

So, if you’re looking for easy chicken breast dinners, you’re going to like this.

The recipe is as simple as this: 

  • Cut & pound thin the chicken breasts,
  • Brine,
  • Lay out the fillings,
  • Roll it all up.

Add this pressure cooker chicken breast recipe under your belt 🙂

Stuffed Instant Pot Chicken Breast Recipe 7 simple Ingredients

You’ll Enjoy Stuffed Instant Pot Chicken Breast Because:

  • Fancy yet easy to make!
  • Can make ahead & store in fridge until serving
  • Only need 7 simple ingredients
  • Great combination of flavors & textures

Stuffed Instant Pot Chicken Breast are Great for:

  • Serve as an Appetizer or Entree
  • Holidays Feast – Thanksgiving dinner, Christmas dinner
  • Entertaining guests, dinner parties, potluck
  • Fancy or romantic homemade dinner (Valentine’s day!)
  • Easy weeknight dinner

Tools for Stuffed Instant Pot Chicken Breast

Umami Stuffed Instant Pot Chicken Breast Recipe: easy make ahead dish with 7 simple ingredients! Perfect for Thanksgiving, Christmas holidays, dinner parties, valentine's day, or potlucks parties.

Cooking Tips for Stuffed Instant Pot Chicken Breast

1. Make Ahead: You can make these stuffed Instant Pot Chicken Breast ahead and store them in the fridge until serving.

First, wrap the pressure cooked chicken roulade tightly with aluminum foil. Then, warm them up in Step 6: Brown & Crisp Up the Bacon right before serving to your guests. 🙂

2. Why are we Wet Brining the Chicken Breast?
Wet brining the chicken breasts will make them more moist & juicy. Avoid brining for more than 2 hours, as the texture of the chicken breast can turn mushy.

3. Mozzarella Cheese: we only found out we ran out of block-style low-moisture mozzarella cheese after preparing all the ingredients (ah, yes…sucks when this happens!), so we used sliced mozzarella cheese instead.

Use block-style mozzarella cheese if you can, and cut them in stick form for this stuffed chicken roulade. They’ll melt nicely with a mellow flavor.

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Thanksgiving Pressure Cooker Recipes: Instant Pot Chicken Breast Roulade

Instant Pot Stuffed Chicken Breast

Easy make ahead Umami Stuffed Instant Pot Chicken Breast Recipe with 7 simple ingredients! Satisfying crisp bacon wrapped moist & flavorful chicken roulade.
5 from 5 votes
Print Rate This Recipe
Prep Time: 10 minutes
Cook Time: 35 minutes
Total: 45 minutes
Servings: 4
Calories: 649kcal
Author: Amy + Jacky


  • 2 (~300g or lb) boneless, skinless chicken breast , butterflied
  • 1 piece (~66g) cooked ham , halved
  • 1 - 6 fresh asparagus spears , trimmed
  • 14 - 16 strips (430g or ~1lb) bacon
  • 4 slices Mozzarella cheese (see notes)
  • Ground Black Pepper to taste

Brine for Chicken

  • 1 oz (30g) fine sea salt
  • 2 cups (500ml) cold running tap water


  • Butterfly Chicken Breasts: Place chicken breast on a chopping board. Place one palm on top of the chicken breast with your fingers pointing slightly upwards. Slice the chicken breast horizontally with a sharp knife and stop within ½ inch from the opposite end.

    Place plastic wrap over the chicken breast and flatten the chicken breasts with a meat mallet (or a rolling pin/heavy pan).
  • Wet Brine Chicken Breasts: In a medium mixing bowl, mix 1 oz (30g) fine sea salt with 2 cups (500ml) of cold running water. Fully submerge the butterflied chicken breasts into the salt water. Place in the fridge for at least 30 minutes (optimal time: 2 hours).
  • Roll Up Stuffed Chicken Breast: Pat dry the chicken breasts with paper towels. Lay the chicken breast flat on a chopping board. Place 2 slices of Mozzarella cheese, 1 halved piece of cooked ham, and 1 – 3 spears of asparagus in the center of the chicken breast. Season with ground black pepper. Tightly roll up the chicken breast.

    Line 7 – 8 strips of bacon side by side on the chopping board. Place the rolled chicken breast on top of the bacon, then wrap the stuffed chicken breast with the bacon by rolling it from one end to the other.

    Pin both ends of the stuffed chicken breast with toothpicks to avoid cheese and juice from leaking.
  • Pressure Cook Stuffed Chicken Breast: Pour 1 cup of cold running water in the Instant Pot Pressure Cooker. Add the stuffed chicken breasts on top of a trivet. Close lid and pressure cook at High Pressure for 7 minutes + 10 minutes Natural Release. The floating pin may drop after 7 minutes, but leave the stuffed chicken breasts inside for full 10 minutes. Open the lid carefully.
  • Pat Dry Chicken Roulade: Pat dry the bacon-wrapped chicken roulade with paper towels. You can wrap the pressure cooked chicken roulade tightly with aluminum foil and place in the fridge until serving.
  • Brown & Crisp Up Bacon: In the Instant Pot (Sauté High function) or a skillet (medium-high heat), carefully brown the outer layer (bacon) of the chicken roulade. You can add 1 tbsp of olive oil to prevent sticking. Brown until the bacon is crisped.
  • Serve: Cut the Chicken Roulade on an angle with a sharp knife. Serve as appetizer or main dish with your favorite side dishes. 🙂
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Recipe Notes:

Mozzarella Cheese: use block-style low-moisture mozzarella, cut in sticks form if possible.
See above Cooking Tips
*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!


Calories: 649kcal | Carbohydrates: 3g | Protein: 39g | Fat: 52g | Saturated Fat: 19g | Cholesterol: 153mg | Sodium: 3914mg | Potassium: 615mg | Fiber: 1g | Sugar: 1g | Vitamin A: 465IU | Vitamin C: 6mg | Calcium: 159mg | Iron: 2mg
Course: Appetizer, Dinner, Lunch, Main
Cuisine: American
Keyword: bacon wrapped chicken instant pot, instant pot stuffed chicken, instant pot stuffed chicken breast, pressure cooker stuffed chicken, pressure cooker stuffed chicken breast
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

Other Instant Pot Chicken Breast Recipes?

Umami Stuffed Instant Pot Chicken Breast Recipe: easy make ahead dish with 7 simple ingredients! Perfect for Thanksgiving, Christmas holidays, dinner parties, valentine's day, or potlucks parties.

Leave a Reply

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Elaine Williams in Baltimore

I got an Instant Pot for Christmas. I love it. This site is perfect as using an IP takes a bit of new learning. Anyone who is discouraged I urge you to keep using and FOLLOW DIRECTIONS. You will learn how to use it and love it as much as I do. Making the stuffed chicken for tonight. Could not be easier to follow. I like your pictures too – about how to assemble. Will post rating after we have it tonight. Can’t wait!


I tried this recipe last night for guests. I liked the idea that I could make it ahead of time. I wrapped it tightly in foil and refrigerated it until about 1 hour before, put it in a warm oven, and then browned it with bacon on the stove. It was still cool inside so put it back in the oven. Unfortunately the chicken was very dry. How do you get it warm after making it ahead of time. I have tried many of your recipes and love them all. Thank you.

veronica bellotti

If I do this with Turkey breasts, would I adjust time setting, I am getting my Turkey breasts already stuffed with a normal sage and onion stuffing and already wrapped in bacon prepared by my butcher. Thanks5 stars


Hi Amy, Hi Jacky. I’m thinking about making this for a part of 8. Do I need to adjust anything if I throw in more than 2 servings?

Also, has anyone tried browning the bacon in the oven after? Thanks!

Kristina Buettner

I have made this recipe several times and as with all your recipes it is one I come back to again and again because it is so delicious. Your instant pot site is my favorite by far. Really, I have always made yummy food thanks to you two. Thank you so much for all your recipes including this one.5 stars


This turned out really well, everyone in my family loved it. Thank-you.5 stars


Made this tonight, put parchment paper rounds on rack to catch cheese. Did 8 min instead of the 7 suggested (pressure cook) and went the 10 min natural release. We are pretty cautious with chicken so I used meat thermometer to check wellness. They were very under cooked, registering 145F and needed 175F. So now I have the oven on to fin cooking them. Fine because they needed a crust. No one else has this problem it seems…any suggestions? I’m new to IP


Hi A&J,
Tried this one tonight for supper. Delicious and chicken was so moist. Great recipe. Two thumbs up!!5 stars

Thai Chen

Thank you so much for sharing this yummy recipe. My family loved it! I froze 2 cooked leftover roulade in the freezer and thawed it a week later before pan fried them and they were still delicious! This is definitely a keeper!5 stars


I do want to try this. My 2nd Instant Pot is due to arrive today. My husband suggested I order another “in case the one you have quits”. 🙂 He does love the meals I make in it. We had a beef tips over egg noodles dinner last night. 1 lb beef cubes dredged in flour seasoned with a steak seasoning we love, sauteed in enough vegetable oil to barely cover the bottom of the IP. 1 package of mushroom/onion soup/dip mix, 3/4 cup water or broth, 2 carrots sliced 1/2″ thick. Manual 25 minutes, high pressure. QPR, add 10.75… Read more »

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