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Butterfly each chicken breast horizontally then carefully open each one in half.
With a meat mallet, pound each breast into ¼-inch thickness.
Season each chicken breast with salt and pepper evenly.
Arrange chicken breasts onto a smooth surface, cut side up.
Place two prosciutto slices in each chicken breast, followed by two provolone cheese slices and eight basil leaves.
Roll each chicken breast lengthwise and with kitchen twine and tie together.
Place the oil and one tablespoon of butter in the Instant Pot and select “Sauté.” Then add the chicken rolls and sear for about 2 minutes per side.
Select “Cancel” and transfer chicken rolls onto a plate.
In the bottom of the Instant Pot, arrange a steamer trivet and pour in one cup of broth.
Place the chicken rolls on top of the trivet.
Secure the lid and place the pressure valve to the “Seal” position.
Select “Poultry” and just use the default time of 8 minutes.
Select “Cancel” and carefully do a “Natural” release for about 5 minutes and then do a “Quick” release.
Remove the lid and transfer the chicken onto a plate for about 510 minutes.
Remove the trivet from the Instant Pot and drain the broth. With paper towels, pat dry the pot.
Place one tablespoon of butter in the Instant Pot and select “Sauté.” Then add the onion and cook for about 4-5 minutes, flipping once halfway through.
Add the remaining broth, vinegar, salt, and black pepper and simmer for about 3-5 minutes or until desired thickness of sauce.
Add remaining butter and parsley and stir to combine.
Meanwhile, cut each chicken roll into ½-inch slices.
Select “Cancel” and pour in the sauce over chicken slices.
In a food processor, add the canned tomatoes, garlic, and jalapeño peppers and pulse until smooth. Set aside.
Place the butter in the Instant Pot and select “Sauté.” Then add the chicken pieces and cook for about 5 minutes or until browned. Transfer the chicken into a bowl.
In the pot, add the spices and cook for about 1 minute.
Select “Cancel” and stir in the cooked chicken, yogurt, cream, tomato mixture, and salt.
Secure the lid and place the pressure valve to the “Seal” position.
Select “Manual” and cook under “High Pressure” for about 5 minutes.
Select “Cancel” and carefully do a “Natural” release.
Meanwhile, in a small bowl, dissolve arrowroot starch in water.
Remove the lid and select “Sauté.”
Add arrowroot starch mixture, stirring continuously, and cook for about 3-4 minutes.
Select “Cancel” and serve hot with the garnishing of cilantro.
Nutrition Information per Serving:
Calories: 380
Fat: 22.9 grams
Carbohydrates: 9 grams
Protein: 34.6 grams
Chicken Curry
Yield: 6 servings
Preparation Time: 15 minutes
Cooking Time: 18 minutes Ingredients:
- 1 ½ pounds grass-fed boneless, skinless chicken breasts
- 3 garlic cloves, crushed
- 1 ½ tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 (14 ounce) can diced tomatoes
- Salt and freshly ground black pepper, to taste
- 1 (14 ounce) cans full-fat coconut milk
- 6 ounces coconut cream
- 2 tablespoons coconut oil
- 2 tablespoons chopped fresh cilantro
Directions:
In the pot of the Instant Pot, add all of the ingredients except the coconut cream and coconut oil and stir to combine.
Secure the lid and place the pressure valve to the “Seal” position.
Select “Manual” and cook under “High Pressure” for about 8 minutes.
Select “Cancel” and carefully do a “Natural” release for about 10 minutes, and then do a “Quick” release.
Remove the lid and select “Sauté.”
Stir in the coconut cream and coconut oil and cook for about 10 minutes.
Select “Cancel” and with a slotted spoon transfer the chicken breasts onto a cutting board.
Cut the chicken breasts into desired-sized pieces.
Return the chicken into the sauce and stir to combine.
Serve immediately with the garnishing of cilantro.
