Instructions

• Start by prepping your chicken breasts: cut a good-sized pocket in each, careful not to slice all the way through.
• Mix the bleu cheese and crumbled bacon in a small bowl until combined. This is gonna be your stuffing.
• Stuff each pocket generously with that cheesy bacon mix. Stuff it good so you get a tasty bite every time.
• In a shallow bowl, stir together the chopped pecans and breadcrumbs. This will be your crust.
• Brush Dijon mustard all over each stuffed chicken breast. Then dip each one in the pecan mixture, pressing gently to coat evenly.
• Set your pressure cooker to sauté mode, add olive oil and lightly brown each chicken breast for a couple minutes on each side. This makes the crust crisp up real nice.
• Once browned, put the chicken on the rack inside your pressure cooker with a bit of water or broth below. Lock the lid and wait for the float valve to pop up indicating pressure build.
• Cook on high pressure for 8 minutes. Then let it natural release for 10. This way you get a tender pull without losing all those juices inside.