Instant Pot Chicken Cordon Bleu can be made in just a few short minutes. The chicken comes out perfect every time. Not dry at all! You are going to love this!
We made this Instant Pot Chicken Cordon Bleu recipe the other night 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 try at all!
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.
No Toothpicks!
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.
MY LATEST RECIPESInstant Pot/Pressure Cooker adjustments:
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.
Gluten-Free Version:
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. These should be pretty easy to find. If you can’t find panko breadcrumbs, regular breadcrumbs work great too. 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!
To Make a Gravy:
Making a gravy to go over the chicken cordon bleu is SO easy. And you don’t have to dirty another pan. You can just make it right there in the Instant Pot. You should have some liquid at the bottom of the Instant Pot after cooking. If you need more liquid, just add as much chicken broth as you would like until you have enough to serve with the chicken. Switch the Instant Pot function to “Sauté”. Combine a little chicken broth or water with cornstarch and add to the liquid in the Instant Pot, whisking constantly. Keep adding the cornstarch mixture a little at a time until you reach the right consistency. Add salt and pepper as needed. That’s it! Oh, and the gravy is gluten-free so it’s a winner for everyone!
How to Make Instant Pot Chicken Cordon Bleu
Instant Pot Chicken Cordon Bleu
Instant Pot Chicken Cordon Bleu can be made in just a few short minutes. The chicken comes out perfect every time. Not dry at all! You are going to love these!
- 2 c. panko breadcrumbs
- 1 tsp salt
- 1/2 tsp pepper
- 3-4 chicken breast halves bonesless, skinless
- 8 slices deli ham thinly sliced
- 4 slices Swiss cheese
- 1/2 c. butter melted
- 1 c. chicken broth
In a shallow dish, combine Panko, salt, and pepper. Set aside.
Pound chicken breast to 1/2" thickness (try to to 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.
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Bernie Wojciechowski says
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.
Favorite Family Recipes says
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!
Charlene Hamelin says
I have never heard of what an instant pot is please explain. Thank you
Favorite Family Recipes says
An Instant Pot is a brand of pressure cooker. Hope this helps!
Akmom says
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 🙂
Favorite Family Recipes says
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!
Celena says
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.
Favorite Family Recipes says
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!
Cathy says
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
Favorite Family Recipes says
Thanks for sharing your experience with the mini pot! I have been wondering how it compares. Sorry your cheese disappeared on you!
Donna says
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??
Favorite Family Recipes says
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?
Gail says
Our chicken was not not done so we are recooking it another 8 minutes. Will hope for the best.