Prep time: 10 minutes | Cook time: 16 minutes | Yield: 5 servings

Ingredients

● 1-pound chicken breast, skinless, boneless

● 2 tablespoons cream cheese

● 1 tablespoon chives, chopped

● ½ teaspoon minced garlic

● ½ teaspoon salt

● 1 tablespoon avocado oil

● 1 cup water, for cooking

Method

Make the cut in the shape of the pocket in the chicken breast. Rub the chicken with salt.

After this, in the mixing bowl, mix up cream cheese, chives, and minced garlic.

Rub the chicken breast with salt and fill with the cream cheese.

Then secure the “chicken pocket” with the help of the toothpicks.

Pour water and insert the steamer rack in the instant pot.

Then put the chicken breast in the baking pan and transfer it on the rack.

Cook the meal on manual mode (high pressure) for 25 minutes. Allow the natural pressure release for 10 minutes.

Nutritional info per serve: calories 122, fat 4, fiber 0.2, carbs 0.4, protein 19.6