Name: Chicken Cordon Bleu - Frau Virtin Pressure Cooker Style
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 4 chicken breasts (pounded thin); 4 slices ham; 4 slices Swiss cheese; 1/2 cup all-purpose flour; 2 eggs (beaten); 1 cup breadcrumbs; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons vegetable oil; 2 tablespoons butter

The pot lid rattles and you know dinner is almost ready.

Chicken cordon bleu preparation — Chicken cordon bleu, fresh and ready for cooking.

The sound kinda fills the kitchen with this homey feeling you don’t wanna miss. You sense something yummy is happening, the kind that pulls you to the table faster than your usual weekday dinners. It’s that kinda dinner that feels worth the wait.

As the steam escapes, you recall how you prepped it only moments ago. The chicken, ham, and cheese wrapped up tight, the sealing ring on the pressure cooker doing its thing to keep all those tasty flavors locked in. You feel a little proud of yourself for taking the plunge on a fancier dinner that still came together real nice.

That tender pull when you slice into the chicken, the broth depth from all the mingling juices, it’s dang impressive how quickly the pressure cooker handles meals like this. You kinda can’t wait to dive in and taste every part of it.

The Real Reasons You Will Love This Method

You get tender pull chicken that’s juicy all the way through.
The sealing ring traps all the flavor so every bite bursts.
This method speeds up cooking without drying out the chicken.
Broth depth increases as the cheese, ham, and chicken mingle flavors.
It’s mostly hands-off so you can chill or prep sides while it cooks.
Natural release keeps the meat soft and prevents it from getting tough.
Less mess than frying and baking separately, everything stays contained.

All the Pieces for This Meal

Ingredients for chicken cordon bleu — Gather all the ingredients before starting your chicken cordon bleu.

Here’s what you gotta gather before you get rolling. It’s simple stuff but important.

4 chicken breasts – you wanna pound these thin so they roll up nicely.
4 slices of ham – the salty punch that makes this meal unforgettable.
4 slices of Swiss cheese – melty, gooey goodness inside.
½ cup all-purpose flour – for that light coating on the outside.
2 eggs, beaten – helps breadcrumbs stick crisp and golden.
1 cup breadcrumbs – don’t skip on these, they’re that perfect crunchy crust.
½ teaspoon salt and ½ teaspoon black pepper – basic seasoning that brings out all the flavors.
2 tablespoons vegetable oil and 2 tablespoons butter – for browning those rolls before the main event.

Make sure you got your sealing ring ready on your pressure cooker ’cause it’s gonna need to hold all the steam tight during cooking. Also, be ready with some toothpicks to keep those chicken rolls from unwrapping on you.

Walking Through Every Single Move

Alright, let’s break it down so the recipe works real good for you.

Step 1: Preheat your oven to 3756F. You’re gonna finish off the rolls for a nice crisp.

Step 2: Place chicken breasts between two sheets of plastic wrap. Pound 9em down to about ¼-inch thickness. This makes 9m easier to roll up and tender once cooked.

Step 3: Layer each breast with one ham slice and one Swiss cheese slice. Roll up those babies tight and secure with toothpicks so nothing falls out while cooking.

Step 4: Season your flour with salt and pepper in a shallow dish. Dredge each chicken roll in the flour, dip in beaten eggs, then coat with breadcrumbs real good. This triple coating keeps your crust crispy after pressure cooking.

Step 5: Heat vegetable oil and butter in a skillet over medium heat. Brown the chicken rolls on all sides. About 4-5 minutes, till you see a nice golden crust forming. Browning first adds flavor and locks juices inside.

Step 6: Transfer your rolls to a baking dish and pop 9m in the oven for 25 to 30 minutes. The pressure cooker gave 9m a headstart, now the oven finishes the job. Once cooked, remove toothpicks before serving so no one surprises themselves.

Easy Tweaks That Make Life Simple

You can swap Swiss cheese for mozzarella if that’s what you’ve got on hand.
Use deli ham instead of thick-cut slices for a quicker roll up.
Pre-mix your flour, salt, and pepper in a container for next time.
For fewer steps, brown the rolls directly in your pressure cooker if it has a saute9 setting.
Make extra rolls ahead and refrigerate, then reheat in the oven when ready.

These tweaks save time or help you work with what you already have without stressing. Life’s busy and you still want a good meal, right?

When You Finally Get to Eat

Delicious cooked chicken cordon bleu — Enjoy your perfectly cooked chicken cordon bleu!

You notice that first cut into the chicken is kinda satisfying. The tender pull from the meat, the melted cheese oozing just right inside, it’s dang delicious.

The crust is crunchy but not tough, and the ham adds just the right salty flair. You sense each bite has layers of flavor working together, kinda like a little party in your mouth.

You feel all cozy eating this with whatever sides you whipped up. It’s a total comfort food moment that doesn’t take all day to get on the table.

How to Store This for Later

Got leftovers? No worries, this holds up pretty well.

Refrigerate: Wrap each chicken roll tightly in foil or place in an airtight container. It’ll stay good for up to 3 days. Reheat in the oven or microwave but try to keep that crust crispy.

Freeze: Wrap rolls individually in plastic wrap then foil. Freeze 9m for up to 2 months. When ready, thaw overnight in the fridge and heat in the oven to keep texture nice.

Meal prep tips: You can cook all the rolls, cool, then freeze them ready to just warm up on busy nights. Just skip the final oven bake till reheating so you keep that crust fresh.

The FAQ Section You Actually Need

Can I make this without the oven? It’s doable but the oven adds the final crisp texture. Without it, you’ll get cooked chicken but less crunch. Try using the saute9 function on your pressure cooker for browning and slow release for gentle finishing.
How do I keep the rolls from falling apart? Toothpicks are your best friend here. Keep 9m secured while cooking and remove before eating.
Can I use different cheese or meat? Totally. Mozzarella, provolone, or cheddar can work. For meat, turkey or chicken ham can swap in fine.
Why is natural release important? Natural release helps keep the chicken tender by letting pressure drop slowly. Quick release might make the meat tougher.
Is it okay to freeze cooked chicken cordon bleu? Yep, just wrap well to protect from freezer burn. Thaw before reheating for best results.
What if I don’t have a sealing ring? That’s gonna be a challenge because the sealing ring holds pressure. It’s worth investing in one for pressure cooker recipes so your chicken gets that tender pull and broth depth.