Ingredients

• 1 pound (454 g) 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

Instructions

1. Make the cut in the shape of the pocket in the chicken breast. Rub the chicken with salt.
2. After this, in the mixing bowl, mix up cream cheese, chives, and minced garlic.
3. Rub the chicken breast with salt and fill with the cream cheese.
4. Then secure the “chicken pocket” with the help of the toothpicks.
5. Pour water and insert the trivet in the Instant Pot.
6. Then put the chicken breast in the baking pan and transfer it on the trivet.
7. Cook the meal on Manual mode at High Pressure for 25 minutes. Allow the natural pressure release for 10 minutes.