Chicken Cordon Bleu / instant pot
I recommend making this in the oven at 350 in a 13x9 baking dish and use the boiler to finish the top and crisp it up .This turned out kinda too soupy for my liking. This was made in a ninja foodie, so i was able to crisp up the top , for a regular Instantpot , I would use the oven and not even bother with it. I used chicken tenders and not chicken Breast , and i wrap the ham slices over the chicken tenders, that helped when taking them out and making plates.
Chicken Cordon Bleu / instant pot
I recommend making this in the oven at 350 in a 13x9 baking dish and use the boiler to finish the top and crisp it up .This turned out kinda too soupy for my liking. This was made in a ninja foodie, so i was able to crisp up the top , for a regular Instantpot , I would use the oven and not even bother with it. I used chicken tenders and not chicken Breast , and i wrap the ham slices over the chicken tenders, that helped when taking them out and making plates.
Open in Cookpad AppSteps
- 1
In a small bowl, whisk together the cream of chicken soup, water, milk, salt, pepper and garlic until smooth. Set aside.
Place the chicken breasts at the bottom of the instant pot. - 2
Add the ham over the chicken in an even layer.
Top with the cheese.
Pour over the soup mixture and use a spatula to spread it out evenly.
Sprinkle over the cornbread stuffing mix.
Pour over the butter evenly over the stuffing.
- 3
Add the lid and set the valve to sealing.
Set the pressure for 25 minutes.
Do a quick release to release the pressure.
- 4
Browned up
- 5
This is what it looked like when done. I did 15 mins because i had thin chicken tenders and not chicken breast.....
Cooksnaps
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