Instant Pot Chicken Saltimbocca

Prep time: 15 min
Cook time: 40 min
Servings: 4
Yield: 4 servings
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Description

For an easy, delicious twist to the classic saltimbocca recipe, try this dish made with chicken in an Instant Pot!

Ingredients

• 4 skinless, boneless chicken breast halves
• salt and ground black pepper to taste
• 2 tablespoons chopped fresh sage
• 4 slices prosciutto
• 1/4 cup all-purpose flour
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 shallot, diced
• 1 teaspoon minced garlic
• 1 cup chicken broth
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons water
• 1 tablespoon cornstarch
• 4 slices mozzarella cheese

Directions

1 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.
2 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.
3 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.
4 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.
5 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.
6 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.