Instant Pot Chicken Cordon Bleu

4 from 5 votes

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Instant Pot Chicken Cordon Bleu can be made in just a few short minutes. The chicken comes out perfectly tender and juicy every time. A family favorite!

Close up of a piece of Instant Pot Chicken Cordon Bleu

Instant Pot Chicken Cordon Bleu

We made this Instant Pot Chicken Cordon Bleu recipe recently as an experiment and it turned out way better than we expected! Many times when we make chicken cordon bleu, we will bake them in the oven. More often than not, they come out a little on the dry side. With the Instant Pot, they were all perfectly cooked! Not dry at all! The kids gobbled this up and we all had seconds. It’s a real show stopper when serving it to friends and family, but easy enough to whip up on a busy weeknight just for your crew.

Instant Pot filled with pieces of Chicken Cordon Bleus

Suggestions for this Instant Pot Cordon Bleu Recipe

  • The breading on the chicken doesn’t get super crispy, but the breading is so light it doesn’t really matter that much. To make it more crisp, you can brown the chicken cordon bleu on each side using the saute function and a little oil or butter. This adds a little more time to the process but it helps it to have a little more of the crispy texture. You can reduce the cooking time by a minute or two if you do this as well.
  • My favorite thing about making chicken cordon bleu in the Instant Pot is that there is no need for toothpicks! Because the chicken is pressure-cooked, you can pack the chicken in the pot nice and tight. You don’t need to leave room in between each roll. Just pack as many as you can in there and they will hold together on their own.
  • You should be able to make this recipe in any kind of pressure cooker. No adjustments will need to be made. You will just cook on high pressure for the same amount of time as mentioned in the recipe.
  • To make Instant Pot Chicken Cordon Bleu gluten free, you will just need to make a couple easy adjustments. First, you will need gluten-free panko breadcrumbs. Next, just make sure that the chicken broth that you are using is gluten-free. Sometimes you will find that broths have gluten in them so just be sure to double-check. That’s it! Such an easy recipe to make gluten-free!
  • Making a gravy to go over the chicken cordon bleu is SO easy and you don’t have to dirty another pan. Use the liquid in the bottom of the Instant Pot after cooking, switch to the saute function, combine a little more liquid if needed with cornstarch and whisk until thickened. Add salt and pepper and you’re good to go!
Chicken Cordon Bleus topped with a garnish.

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Close up of a piece of Instant Pot Chicken Cordon Bleu

Instant Pot Chicken Cordon Bleu

4 from 5 votes
Instant Pot Chicken Cordon Bleu can be made in just a few short minutes. The chicken comes out perfectly tender and juicy every time. A family favorite!
Prep Time 12 mins
Cook Time 15 mins
Total Time 27 mins
Course Dinner, Main Course
Cuisine American, French
Servings 4 servings


  • Instant Pot Pressure Cooker



  • In a shallow dish, combine Panko, salt, and pepper. Set aside. 
  • Pound chicken breast to 1/2" thickness (try to not pound too hard and break through the meat)
  • Place 2 slices of ham over each chicken breast.
  • Place slice of Swiss cheese over the ham and roll chicken up tightly.
  • Dip each chicken roll in butter, then roll in breadcrumbs. Place in Instant Pot, seam side down (the more snug the better). 
  • If you don’t want your chicken sitting in broth, you may want to use the included steamer rack so the chicken isn’t sitting on the bottom of the pot.  
  • Pour remaining butter over the chicken and add chicken broth in the cracks between the chicken breasts. 
  • Place lid on Instant Pot and move tab to “sealing”. Press “manual” and set time to 8 minutes, on high pressure. Allow to naturally release for 5 minutes before moving tab to “venting”.
  • Carefully remove chicken from Instant Pot and serve.


Instant Pot Note: We use a 6-quart Instant Pot brand pressure cooker that we bought in 2016. Different or newer versions may be more sensitive to the “BURN” notice. If you are concerned about the burn notice, please refer to the Instant Pot webpage about Overheat Protection, found HERE.

Nutrition Information

Calories: 665kcalCarbohydrates: 24gProtein: 42gFat: 44gSaturated Fat: 24gCholesterol: 176mgSodium: 2035mgPotassium: 601mgFiber: 1gSugar: 2gVitamin A: 965IUVitamin C: 5.1mgCalcium: 295mgIron: 2.4mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker

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How many stars would you give this recipe?


    1. Oh – I’m sorry this didn’t work out for you. Instant Pots can be like Crock Pots and sometimes heat differently. Try adding 1-2 minutes to the cooking time the next time you try it.

  1. 5 stars
    I hadn’t made chicken cordon bleu in years, but thought your IP recipe looked great! You’re right, it was so easy and the chicken was super moist and tender. Just delicious!!!

    1. We currently don’t have nutrition information for our recipes but if you plug the recipe into an online nutrition app such as MyFitnessPal or Livestrong, you should be able to find that information. Hope this helps!

  2. I used regular bread crumbs as I didn’t have the Panko; I sautéed the breaded rolls in my Instant Pot for about a minute on each side, just until crumbs were slightly brown, placed them on the steamer rack, poured the remainder of the melted butter & the 1 cup of broth over the breasts & cooked for 15 minutes. Mind you, I only prepared 4small rolls from 1 large breast & adjusted thebutter down by almost half. I thought they were cooked perfectly. Thank you so much for coming up with this very easy& tasty Instant Pot recipe!

  3. 3 stars
    Cooked this last night and while it was good, all the cheese melted out of the chicken with us as well. Did I cook too long? We found the cheese “clumps” at the bottom of the pot (unfortunately not until we were cleaning the pot). This may help us next time, but wondering if others have found a way to keep the cheese IN the chicken??

    1. You may just have to put toothpicks in them to seal them up better. You can also wrap up the cheese in the ham first (wrap the cheese in the ham like your would wrap a burrito, folding up the ends) and then wrapping the chicken around it and tooth picking it. Does that make sense?

  4. 3 stars
    I have a mini pot and got everything in the pot and then I went to press manual, it’s not on this pot. So I just pressed pressure cook. This is my first attempt at using the instant pot. I messed up and had the pressure on medium for 8 min. Went back added high and 4 minutes…. we’ll see shortly!
    LOL, it was tasty, but the cheese disappeared

    1. Thanks for sharing your experience with the mini pot! I have been wondering how it compares. Sorry your cheese disappeared on you!

  5. Tried your recipe tonight and if failed. We got a burn message across the bottom, beings your recipe says to add the broth at the end, it made sense after checking everything over and trying again. Sure enough liquid should go in first vs placing the food on the bottom directly. We will try it again but put the liquid in the bottom first.

    1. Oh no! I am so sorry that it burned! Another thing I have discovered is that you can put a couple cups of broth on the bottom and then put the chicken on the steam rack above the liquid. This might work better for you!

  6. 4 stars
    Do you add 2 cups chicken broth since the min liquid required is 2 cups? If not, how much? Do the chicken rolls just sit in the liquid? I just got an instant pot so learning how to use it 🙂

    1. I actually only used a cup and it worked great. You can put them up on the steamer attachment if you don’t want to have them down in the liquid. Hope this helps!

  7. Do you have any redipes for simple salmon cakes.I use the salmon out of the can for my salmon cakes.Looking for other ways to make them.I love salmon cakes.It’s hard to find a turkey breast this time of yr here on the East coast..I like turkey and am tired of eating chicken.I can’t find that magic pot you use for a small trurkey or breast.I do have a Dutch oven pot and wonder if I could put a small turkey or breast in that pot.I have a rack that has a wire rack that would drain the turkey drippings so I can make the gravy.I also would love to ake Hot Roast beef sandwiches open face.

    1. Hi Bernie – Yes, a Dutch oven should work just fine as long as it has a lid and is deep enough to fit. We don’t have any hot roast beef open face sandwiches but we do have some other great ones to try! Just try searching “roast beef” and you will find some of our recipes!