Instant Pot Caprese Chicken

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Tangy sun-dried tomatoes, creamy mozzarella cheese, and flavorful pesto make this Instant Pot Caprese Chicken the best chicken breast to ever hit my plate.  Hasselback slicing is a simple way to elevate it to gourmet status

If I know you all like I think I know you, when you read the word “Caprese” your curiosity is piqued and your heart skips a beat.  Right?!

From the moment I finished posting this Instant Pot Hasselback Chicken Cordon Bleu, I knew a Caprese version of it was going to happen at some wonderful moment in the future.  TODAY IS THE DAY!

I did a few different versions of this chicken to figure out which way would make it the most flavorful.

• Version 1 – Fresh tomato slices, fresh mozzarella slices, and spinach leaves
• Version 2 – Pesto and fresh mozzarella slices (which actually was my daughter's request and it was so yummy)
• Version 3 – Pesto slather, fresh mozzarella slices, and as many sun-dried tomatoes as I could possibly stuff into each slice

Obvs, I went with version 3.  Flavor city.

Don't even think about nixing the Hasselback slicing of the chicken.  That's where all the magic is.

In case I'm throwing terms out that some of you have never heard before, lets pause for a little Caprese/Hasselback 101.

WHAT IS CAPRESE?

Caprese is a word to describe dishes made with slices of fresh mozzarella, tomatoes, and fresh basil.  Variations of Caprese can be seen in such forms as skewers, sandwiches, pizza, pasta, salad, etc.  The combo is simple, beautiful perfection.

WHAT DOES HASSELBACK MEAN?

To Hasselback cut something means to cut crosswise into your food, leaving the bottom intact.  This allows the food to fan open on top while remaining together.  This method is seen in many types of meat, vegetables, and fruit.

HOW TO HASSELBACK POTATOES, CHICKEN, TOMATOES, AND MORE

Top three ways to ensure you achieve thin slices without going all the way through your food:

• Sharp knife and a steady hand – this is how I roll
• Place a chopstick on both sides of the food and make your cuts.  The chopsticks will keep your knife from going all the way through.  This works great, just takes a little practice to keep the chopsticks in place as you cut.  Here's a video if you need more of a visual.
• If you really want to get fancy, you can actually buy a special Hasselback Cutting Tool.  Haven't tried this one, but it seems like a smart idea for about $10

Now that we are all on the same page, let's talk more about this fabulous chicken.

WHY YOU WILL LOVE INSTANT POT HASSELBACK CHICKEN

• Pesto infused chicken, melty soft mozzarella (homemade if you're feeling ambitious), and tangy sundried tomatoes in Every.  Single.  Bite.  Sigh . . . Dream food
• Naturally sweet Balsamic Glaze seeping into every crack and crevice.  Anyone else take shots of balsamic vinegar just for the sheer joy of it?
• Fancy AND Easy.  You can even prep it the day before which means it takes you about 10 seconds to get it cooking.  Get ready for applause, oohs, and ahhs

HOW TO MAKE QUICK, EASY INSTANT POT CAPRESE CHICKEN

1. Hasselback slice your chicken by making crosswise slits 1/2 inch apart, and about three-quarters of the way into the chicken
2. Slather chicken with pesto
3. Place a half-moon slice of mozzarella in each slit
4. Fill each slit with several slices of julienned sun-dried tomatoes
5. Place chicken on top of a rack inside the pressure cooker pot
6. Cook for 5 minutes with a 10-minute natural release
7. Prepare the spinach salad
8. Plate the chicken next to the salad
9. Drizzle the whole plate with a glorious balsamic glaze

HOW TO MAKE BALSAMIC GLAZE

The balsamic dressing here is a must!  It really elevates everything to hero status.  Here are three options:

• If you purchase this 18 year Balsamic Vinegar from Mountain Olive Oil Co, your job is done.  This vinegar is so gloriously thick and sweet that you can drizzle it all over your chicken and it will act as a super healthy dressing.  I hide this from my kids, that's how good it is
• You can also buy Balsamic Glaze.  I've purchased this Trader Joes version before and really liked it.
• If you're in a DIY mood, here is how to take any balsamic vinegar and turn it into a thick syrupy glaze, without the addition of any sweeteners.   Many recipes add brown sugar which in my opinion, is not necessary at all

If there were ever a recipe to get on my knees for and beg shamelessly for you to give it a chance, this would be it!  The boring ol' chicken breast is about to knock your flippin' socks off!!!  Make it for a special dinner for two or double the recipe and invite the kiddos along too.

Enjoy this beauty!

MORE RECIPES FOR INSTANT POT CHICKEN BREAST

• Instant Pot Perfect Shredded Chicken
• Instant Pot Hasselback Cordon Bleu 
• Instant Pot Chipotle Shredded Chicken

TOOLS/INGREDIENTS USED TO MAKE INSTANT POT CAPRESE CHICKEN

• Instant Pot
• My Favorite Cutco Knife
• Sun-dried tomatoes (get the julienned sliced kind, usually in the Italian section of grocery stores)
• Pesto (homemade or my favorite Delallo Brand)
• Steam Rack Basket (or any trivet should work)
• Mountain Olive Oil Co 18 Year Balsamic Vinegar

Instant Pot Caprese Chicken

★★★★★

5 from 2 reviews

Tangy sun-dried tomatoes, creamy mozzarella cheese, and flavorful pesto make this Instant Pot Caprese Chicken the best chicken breast to ever hit my plate.  Hasselback slicing is a simple way to elevate it to gourmet status

• Author: Marci
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 30 minutes
• Yield: 2
• Category: Dinner
• Method: Pressure Cooker
• Cuisine: Italian

Ingredients

For the Chicken

NOTE: I haven't included exact measurements since amounts will vary with the shape, size, and number of breasts you cook.  Feel free to slather your chicken and fill it with cheese and sun-dried tomatoes to your heart's content.  Make the spinach salad as big or small as you want it as well.

• 2 – 3 boneless skinless chicken breasts (a single trivet will fit 2-3 breasts)
• julienne cut sun-dried tomatoes packed in oil
• pesto (homemade or store bought)
• fresh mozzarella cheese, cut into thin, half moon slices
• kosher salt
• fresh cracked pepper

For the Salad

• fresh spinach
• crispy bacon or prosciutto
• chopped avocado
• sliced almonds
• balsamic glaze
• Garnish: chiffonade of fresh basil AKA sliced basil leaves

Instructions

1. Cut crosswise slits into the chicken breasts, 1/2 inch apart and about three quarters of the way into the chicken, being very careful not to cut all the way through the chicken.  You want the bottom of the chicken breast to stay intact so the top can fan open without it falling apart.
2. Using a knife or pastry brush, slather each breast generously with pesto.
3. Stuff each slit with a slice of mozzarella and 3 – 4 pieces of sun-dried tomato.  Season generously with salt and pepper.
4. Place stuffed chicken on a sturdy trivet or a pan with holes in the bottom.  
5. Note: If you don’t have either, simply use the trivet you have, place a piece of tinfoil on top of it to make it more stable, and poke holes into it with a knife or fork so that the extra juices of the chicken can drain while cooking.
6. Pour 1 cup of water into the pressure cooker pot and place the trivet with the chicken inside the pot.  
7. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 5 minutes.
8. When pressure cooking is complete, use a natural release for 10 minutes, then quick release any remaining pressure.
9. To serve, place a handful of fresh spinach on a plate and top with bacon or prosciutto, chopped avocado, and sliced almonds.  
10. Place the chicken breast next to the spinach and drizzle the entire dish with balsamic glaze.  Garnish with a chiffonade of basil.

Make Ahead Instructions

1. Brush the chicken with pesto and fill with tomatoes and mozzarella.  Store in the refrigerator in an airtight container for up to 24 hours in advance.

Freezer Instructions

1. I suspect you could make the chicken up ahead of time, freeze on a sheet pan, then wrap with plastic wrap and place in a freezer safe ziploc bag.  I haven't tested this yet, but I’ve frozen mozzarella before and felt it was fine afterwards.
2. To cook from frozen, increase the cook time to 8 minutes.

Notes

• If you have 2 layers of trivets, this recipe can easily be doubled.  Do not stack them directly on top of each other, this will result in them being under or unevenly cooked.
• For an extra boost of flavor, slather the chicken breast with pesto and let it marinate up to 24 hours

Keywords: instant pot chicken, caprese chicken, hasselback chicken

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