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How to Make Instant Pot Chicken Saltimbocca - A Step-by-Step Guide

Instant Pot Chicken Saltimbocca is a delicious and flavorful Italian dish that is perfect for a weeknight dinner or a special occasion. This recipe takes a traditional saltimbocca recipe and adapts it for the Instant Pot, making it quick and easy to prepare.

Chicken Saltimbocca is a classic Roman dish that traditionally consists of chicken breast wrapped in prosciutto and sage, then sautéed and cooked in a white wine and butter sauce. This Instant Pot version simplifies the cooking pr...

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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 (Optional)

Information

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Servings: 4

  • 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

    417 cal.

    • Total Fat: 25g
    • Saturated Fat: 10g
    • Cholesterol: 112mg
    • Sodium: 881mg
    • Total Carbohydrate: 13g
    • Dietary Fiber: 1g
    • Total Sugars: 2g
    • Protein: 35g
    • Vitamin C: 10mg
    • Calcium: 249mg
    • Iron: 2mg
    • Potassium: 298mg

    Categories

    Main recipes
    Italian recipes
    Chicken recipes
    Instant pot recipes