Instant Pot Parmesan Chicken with Bacon
Servings: 6 Servings
Cost: $25
Equipment
Ingredients
- 4 slices Bacon, cut into 1 inch pieces.
- 2 tbsp Butter
- ¾ cup Onions, diced
- 2 tsp Mined garlic Heaping teaspoons
- 1 cup Chicken broth
- 1½ lbS Chicken breast, cut into tenderloin pieces
- 1 tsp Salt To taste
- 1 tsp Pepper To taste
- 1½ cups Half and half
- 1½ cups Parmesean cheese, grated or shredded
- ½ cup Cherry tomatoes, sliced in half
- 4 tbsp Corn Starch
Instructions
- Turn on the Instant Pot and select Sear/Sauté. Leave temperature on high. Once warmed add bacon and cook until crispy.
- Remove bacon to bowl for later. Drain pot of the bacon grease leaving enough to coat the bottom for flavor.
- Add the butter to the Instant Pot. Once melted add the onions and sauté for about two minutes
- Add the garlic to the pot and sauté for about 30 seconds to a minutes. The onions should be translucent and soft.
- Turn the Instant Pot off. Add the chicken broth and layer the chicken across the bottom of the pot. Sprinkle with salt and pepper.
- If making the rice in the same pot, add rice and water ot the pot to be used for pot-in-pot. Add to the Instant Pot using sling or raised insert.
- Close and seal the Instant Pot. Set to High for 8 minutes.
- When cooking is complete let pressure naturally release for 5 minutes.
- Remove chicken to plate. Set Instant Pot to Sear/Sauté.
- Mix about 4 Tbsp of half and half with the cornstarch. Mix well.
- Add the half and half to the pot along with the well mixed cornstarch mixture.
- Stir until sauce thickens.
- Add cheese, bacon and spinach. Stir well.
- Serve over rice and top with the cherry tomatoes
Notes
For diced chicken cook for 6 minutes. If using full filets then cook for 10-12 minutes depending on thickness.
My butcher will cut the breast’s into tenderloins. Typically one breast is 3 tenderloins.
When mixing the cornstarch and half and half I use a small Ball freezer container as it allows me to shake it well and then pour easily.