Here’s another quick pressure cooker meal, because I know you are all busy with the holidays! This is also our first pressure cooker chicken breast recipe. Why did we wait almost three years to pressure cook a chicken breast, you ask?
Skinless and boneless chicken breasts cook very quickly and usually do better with just a quick saute’. Their delicate meat can easily overcook in the pressure cooker to dry and stingy results – unless you roll them up and stuff them!!
Saltinbocca is Roman classic which translates into “jump in the mouth” (because they are soooo good). The meat can be pounded into very small cutlets and cooked flat, folded or rolled. Though traditionally made with veal, chicken breast is a common, less expensive, substitution. Rolling the saltinbocca makes them smaller and it means that you can fit more in the pan for browning – but they do take a little longer to cook than their flat and folded counterparts.
If you have a pressure braiser, a shallow wide pressure cooker (sometimes called pressure pan), this is one of those recipes that will do really well with this recipe. If not, just brown the rolls in batches and then pressure cook everything together.
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|3 L or larger||none||5-7 min.||High(2)||Normal|
- Serves: 6
- Serving size: ⅙th
- Calories: 394.5
- TOTAL Fat: 13.5g
- TOTAL Carbs: 5.1g
- Sugar Carbs: 1.8g
- Sodium: 949.5mg
- Fiber Carbs: 1.1g
- Protein: 58.3g
- Cholesterol: 162.3mg
- 6 chicken breasts
- 6 prosciutto slices
- 10 large sage leaves
- 1 tablespoon butter
- 1 tablespoon olive oil
- ¼ cup dry white wine
- ¾ cup chicken stock
- 1 teaspoon salt
- 1 cup frozen peas (not "petite" or extra small)
- Cover the meat with a sheet of wax paper and pound it until relatively even thickness.
- Lay out the chicken breast so that the more "square" side of the pounded filet is pointing up.
- Cover chicken breast with prosciutto slice - matching the top of the breast with the prosciutto. If the prosciutto slice is longer, you can bunch it up until you reach the bottom of the breast, then roll tightly.
- Fasten the breast closed with a toothpick or small skewer while spearing a sage leaf.
- In the pre-heated pressure cooker, on medium heat without the lid, melt the butter and add the oil and remaining sage leaves. Raise the heat to high and brown the chicken rolls starting sage-leaf-side down (working in batches, if needed).
- When the rolls are browned on all sides, face them sage-leaf-side up and pour the wine around them. Let the wine evaporate almost completely before adding the stock, salt (omit if the stock is salted) and pouring frozen peas on top.
- Close the lid and set the valve to pressure cooking position.
- Electric pressure cookers: Cook for 7 minutes at high pressure.
Stovetop pressure cookers: Lock the
lid,and cook for 5 minutes at high pressure.
- When time is up, open the pressure cooker with the Normal release - release pressure through the valve.
- Serve the chicken rolls with a good scoop of peas and their cooking liquid. This dish is great with
- mashed potatoes or creamy polenta.
More Easy Pressure Cooker Meals:
- Pressure Cooker Pasta with Spinach Pesto (vegan)
- New England Clam Chowder Pressure Cooker Recipe
- Beef Roast with Carrots and Potatoes Pressure Cooker Recipe
- Farro and Beans Collard Wraps Pressure Cooker Recipe (vegan)
- Pasta al Ragu Pressure Cooker Casserole
- Pork Chops and Cabbage Pressure Cooked Together
- Pressure Cooked Meat Loaf with Potatoes and Carrots
This would be a great low carb entree. Thanks for the recipe.
Thanks, Joe! Be sure to look the left-hand side of the website. Under the heading “recipes by diet” there are lots more under the link low-carb.
Can I use bacon?
Jenni, the flavor would be different but I don’t see why not! I would place the bacon strip diagonally on the chicken breast so that it can be evenly distributed through the whole roll.
HOWEVER, I do recommend the very THINLY sliced bacon – otherwise the fat won’t have a chance to melt during such a short cooking time!
Love your twist on this classic dish. A great, quick meal.
Ciao Barbara, twist… hee! hee!! ; )
I always thought it was saltiMbocca, not saltiNbocca but I guess I shouldn’t question an Italian.
I just Googled both spellings. My results:
SaltiNbocca – 62,600 hits
SaltiMbocca – 1,740,000 hits
That suggests to me that saltimbocca is at least the more widely used and accepted spelling of the word. Either way, it sounds delicious.
They are both right. It’s even called “Salt’in Bocca” and “Salti in Bocca”.
Your recipe calls for white wine. I suggest you let readers know what type of white wine or wines you’d recommend – e.g. sauvignon blanc, chardonnay, etc. Many people typically don’t cook with wine (can’t imagine why they don’t :-) and thus have no idea what wines to use. Some, because they have little or no experience cooking with wine might select a very sweet white wine for this dish which I don’t think would be a good choice. Thus it would be a good idea if you gave wine type (not brand) suggestions any time you post a recipe calling for wine.
I even saw a question the other day on some list where the poster asked if white cooking wine could be used in a recipe calling for white wine. That would have ruined the dish.
Thanks for your recommendations.
Any white dry wine will do. If you turn the wine bottle around and read the label, it will include flavor notes and sometimes even suggested uses.
If it says SWEET or DESSERT… run away!
I tried this recipe and the chicken came out great (6 mins), but the peas turned into mush. Should the peas go in after releasing the pressure?
The key of this here is to use frozen peas, and to not mix them in-leaving them on top so the majority of them steam instead of boiling. Also, I would recommend NOT using “petite” peas.
Made this tonight and it was SO GOOD!!! Thank you for posting it. I didn’t have any sage, but I subbed some rosemary. I’m sure that the sage would be fantastic. Will have to try it out next time.
That sounds delicious, plus what a great excuse to make this recipe again!
I made this dish two days ago.
I used dry sage and canned peas because I hadn’t frozen ones .
I added peas after 7 minutes and cooked them at low pressure for 3 minutes .
It was good!
This recipe was a hit!
I made this last night and it was great, thanks! Requesting more “paleo” pressure cooker entries like this (no grains no dairy)
I have made this recipe twice already. Rave reviews from my eaters! Thanks so much and keep ’em coming!
Fantastic, so glad to read it’s a repeat hit!
This recipe looks amazing, my only issue is that I’m allergic to alcohol of any kind. Could you offer a suggestion that I could use in place of the white wine? I know most people think that the alcohol is “cooked out of” when used for cooking, but it’s still enough to cause a flare up for me. boo! :) Thank you!
I just recently purchased a Fagor electric multi-cooker. So, I’m very new to the pressure cooking world. This recipe sounds pretty simple and I would like to give it a try. But, I’m unsure of the cooking times since my pressure cooker is electric. How long would you suggest that I pressure cook it? Are the times the same as the stove top models?
My first pressure cookier recipe that I attempted was a salmon dish from the Fagor guide that came with my cooker. The salmon had a good flavor but came out poached like. Now, I’m a little leary. I figure I need to get back in the saddle and try again. Thanks for any tips you provide!
Some of the newer recipes explicitly spell out the electric pressure cooking time. The older recipes will note the cooking time in a range, like “5-7 minutes”. The longer recommended cooking time is what you should use with your electric.
Glad to hear you’re getting back in the saddle and planning a delicious dish. This one is easy and good!
Would it be possible to “one-pot” this with a risotto or some other complimentary something?
Yes, add a steamer basket with sliced potatoes on top (as in this recipe http://www.hippressurecooking.com/how-i-do-it-italian-potato-salad-insalata-di-patate/). Then either mash or salad them!
I just got an InstantPot DUO 8 qt. for Christmas , so I’m looking for recipes. This one looks good, but I’m having trouble understanding these directions: 7. Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 5 to 7 minutes at high pressure.
My pressure cooker only has a Low pressure or High pressure option. How do I know what the minimum required heat is to maintain pressure? I’ve seen some of your videos. So I know you’ve used the Instant Pot. Can you give me the specific directions for that pressure cooker? Thanks so much!,
Hi Deanna, apologies for confusing you. Some of my recipes were originally written for stovetop pressure cookers and that’s why the directions were confusing. I have updated the recipes with instructions for electric pressure cookers, and while I was at it I added in the nutritional info, as well!