Just in time for Easter and all sorts of other spring celebrations, I sharing a simple-to-make yet sophisticated meal (entrée AND side dish) that’s ready in 30 minutes, prep to plate! My Instant Pot Chicken Roulade with Creamy Herb Rice is a one-pot family meal that saves precious time in the kitchen, both cooking and cleaning up. More quality time with the family, doing the things you all love, while a beautiful dinner practically cooks itself — who can argue with that!
To make the easy yet elegant chicken roulade, boneless chicken breast is butterflied and layered with deli ham, mozzarella cheese, spinach and asparagus. After rolling up and securing with toothpicks or cooking twine, the roulades sear quickly in the Instant Pot using the “sauté” function. A golden-brown exterior is created that magnifies the overall flavor of this Instant Pot chicken recipe.
Creamy rice cooks alongside the chicken roulades as they finish off with in “pressure cooking” mode. This comforting, creamy rice is basically a warp-speed Instant Pot version of notoriously fussy and time-consuming risotto. The Arborio rice cooks in tandem with the chicken, in the same pot, meaning the mess and clean-up are kept to a bare minimum. Win!
The springy herb garden flavor comes from Litehouse® Freeze Dried Herbs including parsley, red onion, garlic and chives. These freeze-dried herbs have been a staple in my pantry for years – they rehydrate alongside the moisture in any recipe and make it convenient to add fresh-tasting flavor without having to tend an actual herb garden.
Instant Pot Chicken Roulade with Creamy Herb Rice makes Easter meal-making easy-breezy – in fact you can just set the timer and go outside for an Egg Hunt!