Instant Pot Chicken and Stuffing Recipe can be ready in just minutes. With very little effort, Instant pot chicken and stuffing casserole comes together for an amazing dinner your family will love.
Instant Pot Chicken and Stuffing Recipe
We love one pot meals around here and the pressure cooker gets dinner on the table fast. Everyone raved about this Chicken and Stuffing in electric pressure cooker.
The kids gobbled it up and asked for more. The entire family was impressed with how much flavor it had.
Instant Pot Stuffing is the perfect comfort food and a great family dinner idea.
You only need a few ingredients and they all get tossed into the pressure cooker. All that you need for a delicious meal is in this one pot!
Clean up is so easy because all you need is your instant pot. This meal is such a time saver!
This meal is so delicious all by itself. However, sometimes I do like to fix a side of delicious roasted green beans.
Oh and you can’t go wrong with cranberry sauce. 🙂 It is delicious with a side of cranberry sauce but that is totally optional.
This is the perfect meal when you forget to plan dinner and need to throw something together fast. The pressure cooker is so handy!
Instant Pot Chicken and Stuffing casserole is so easy and frugal!
This meal is a great way to stretch your meat and no one will ever realize. The stuffing is so tasty and packed with flavor.
You will need a pressure cooker for Instant Pot Stove Top Stuffing.
I am using an 8 quart Instant pot but you can use a 6 quart.
I personally have an Instant Pot and so far I am loving it. You can find the Instant pot on sale here.
It’s really changed dinner time around here. Those days when I forget to take something out of the freezer is not a problem with my instant pot.
I can still have dinner ready and waiting on my family! I used frozen chicken in this recipe and it still cooked super fast in my instant pot.
No worries if you do not have a pressure cooker yet, try making Crockpot Chicken and Stuffing Recipe in your slow cooker.
Let’s make this Instant Pot Chicken and Stuffing Pressure Cooker Recipe!
Ingredients:
- Chicken breasts, boneless skinless
- Water
- Garlic salt
- Cream of chicken soup (We make Homemade Cream of Chicken Soup)
- Sour cream
- Stove Top chicken Stuffing mix
- Frozen green beans
How to make Pressure Cooker Chicken and Stuffing Recipe:
- Put the wire rack in the instant pot. Pour the water into the bottom of the instant pot.
- Place the chicken breasts onto the Instant pot on top of the wire rack. I like to filet mine, but that is optional. Season the chicken with garlic salt.
3. In a medium bowl mix together the cream of chicken soup and the sour cream.
4. Spread the mixture on top of the chicken in the Instant Pot.
5. Sprinkle the box of Stove Top Stuffing over the chicken.
6. Then add the frozen green beans on top.
7. Season with salt and pepper.
8. Place the lid on top and set the valve to sealing. Set the pressure for 25 minutes.
9. Do a quick release on the valve to remove the pressure. (Natural release will be ok too)
10. Chicken should fall apart when it is done. Open the lid and serve.
Let sit for 15 minutes if desired. If it is too thick, feel free to add some chicken broth.
What other variations can I try with Stove Top Stuffing in pressure cooker?
- Try using Cream of Mushroom Soup instead of Cream of Chicken.
- Add celery and onions to the stuffing.
- Substitute cornbread stuffing for a different taste.
- Add water chestnuts to the stuffing
- Use chicken thighs instead of chicken breasts
We have even tried Instant Pot Whole Chicken with stuffing!
This recipe is so versatile and sure to be a hit however you fix this tasty meal. It is one of our go to meals around here.
I know I can count on it to be quick and easy. Plus, the entire family loves it!
Everyone gets excited when they find out this delicious Instant pot chicken and stuffing casserole is for dinner. It is easy on the budget and takes such little work to make.
Another quick meal we love is this Instant Pot Chicken and Rice Recipe. Delicious chicken and cheesy rice combine for the the best meal with tons of flavor.
Print this Instant Pot Chicken and Stuffing Recipe below:
Instant Pot Chicken and Stuffing Recipe is the best comfort food. With very little work, Instant pot chicken and stuffing casserole comes together quickly.
- 2 lbs chicken breasts boneless skinless
- 1 cup water
- 1 teaspoon garlic salt
- (1) 10.5 oz can cream of chicken soup
- 1 cup sour cream
- (1) 6 oz box of Stove Top chicken Stuffing
- (1) 12 oz bag frozen green beans
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Put the wire rack in the instant pot and pour the water over top.
-
Place the chicken breasts in the Instant pot on top of the wire rack. I like to filet mine, but that is optional. Season the chicken with garlic salt.
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In a medium bowl mix together the cream of chicken soup and the sour cream.
-
Spread over the chicken in the Instant Ppt.
-
Sprinkle the box of Stove Top Stuffing over the chicken.
-
Then add the frozen green beans on top.
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Season with salt and pepper.
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Place the lid on top and set the valve to sealing. Set the pressure for 25 minutes.
-
Do a quick release on the valve to remove the pressure. (Natural release will be ok too)
-
Chicken should fall apart when it is done.
Everyone gets excited when they find out this delicious Instant pot chicken and stuffing casserole is for dinner. It is easy on the budget and takes such little work to make.
Creamy Ranch Chicken Instant Pot Recipe can be ready in just minutes. Get dinner on the table fast with this delicious and creamy ranch chicken everyone will love.
Instant Pot Hamburger Helper Recipe is another perfect meal for busy weeknights. Everything you need for a delicious meal can be ready in just minutes.
Find more Instant Pot Chicken Recipes:
- Instant Pot Chicken Pot Pie Recipe
- Instant Pot Chicken Fajita Soup
- Instant Pot Chicken Vegetable Soup Recipe
- Instant Pot Chicken Noodle Soup Recipe
- Healthy Chicken Tacos Pressure Cooker Recipe
- Instant Pot Creamy Chicken Taco Soup Recipe
- Chicken Spinach Artichoke Pasta Instant Pot Recipe
Renee Myers says
This was my first IP recipe. It was great and so easy. Thanks for the recipe.
Neil says
How do you keep this from popping up burn? I even added more water than required.
Carrie says
I’m sorry Neil. Mine didn’t burn like that. Maybe try reducing the cook time to 20 minutes to see if that is better. I hope you try it again!
Kim says
Can this recipe be doubled in instant pot
Carrie says
Yes, you can definitely double it but I wouldn’t change the cooking time but it will take longer to get to pressure so be prepared for that. Thank you!
S Woods says
I also had the ‘burn’ error issue occur due to the stuffing sticking on the bottom of the IP. Maybe more water might have helped at the start, but I ended up having to remove everything from the IP, and clean the bottom of the pot. I opted to just put the chicken back in ADDED a CAN OF CHICKEN BROTH and cook the 25 mins. Once that was done, I re-added the beans/stuffing combo I had scrapped off into a bowl, and set it to 5 mins pressure cook. Once done, removed the ‘solids’ and set the IP to Saute to see if the liquid would thicken. Can’t remember for how long, just watch it. Lastly everything went into a 13×9 and under the oven broiler to brown a little. It was rather yummy, but I might recommend either more liquid to start like the can of chick broth as that might keep the stuffing from sticking or just cook the chicken alone at first and then add the rest after and cook again. Thank you for the recipe. Cheers!
Madness says
Is there a different cook time for fresh vs frozen chicken?
Carrie says
Yes, I would cook it for about 5 minutes longer if you are using frozen chicken breasts. Thank you!
LInda says
I made it tonight and the only changes were that I used boneless skinless leg meat and chicken broth instead of cream of chicken soup. Next time, I will cut back on the quantity of broth because the dressing was a little mushy. I don’t see how someone could get a burn notice with stuffing stuck on the bottom. The instructions say that the stuffing goes on top of the meat.
Disappointed says
I also got the burn error right after the instant pot finished preheating. Extremely frustrating and I will not be using IP recipes from this site in the future
Anouchka says
High, normal or low pressure?
Becki Williams says
Can this be made with cut up pre-cooked chicken & how would I adjust the time?
Alicia B Bailey says
This was sooo good. I also mixed a can of cream of celery with the cream of chicken and the sour cream. Yes some of it got burned just a little on the bottom but I think it was because I kept it on warm too long waiting for my grandson. The stuffing goes on top but as it cooks it falls to the bottom. It didn’t hurt anything. Will make it again and again for sure. Very easy.
Linda Edwards says
We had trouble with a burn notice before it even pressurized.Maybe adding a little butter melted and add the water before the chicken? We ended up putting the whole thing in a casserole in the oven.
Nina says
I salute the developer of this recipe. Have made it twice and my family welcomes it. I like to use the IP as much as I can and this works well in it. I’m a big fan of stuffing and it a rarity to find a recipe with it. Nice change from the usual rice, noodles or potatoes as the starch.
Destiny says
Is this cooked on high or low pressure?
Carrie says
High pressure
Carrie says
I’m glad you loved it!
Taylor Johnson says
I’ve made this twice and my IP does not want to seal. Any suggestions as to why? I love this recipe but it takes me forever because it won’t seal. Thank you!
Carrie says
Generally, it doesn’t have enough liquid if it’s not sealing correctly. I would try adding 1/2 cup more liquid to see if that helps. Thanks,
Carol says
Came out watery??
Carrie says
The chicken brings different amount of water to the dish. I would switch the instant pot to the sauté setting and cook off any additional liquid before serving. Thank you!
L says
I would sauté the chicken. I like it browned.
Carrie says
That would be delicious!
Gloria Phillips says
I’m curious about the wire rack on the bottom. Maybe my rack just sits up further but in your pictures it looks like the chicken sits in the water more. Could possibly also be the size of the pressure cooker? I think mine is an 8qt. Time will tell, so far I haven’t gotten the burn notice that others talked about. I make a recipe similar to this in the oven so I’m excited to see how it turns out.
Carrie says
Mine is the 8 quart instant pot. The rack helps to not get the burn notice on the instant pot. Thank you!
Melisda says
So I’ve been making this recipe in the crockpot for years. Every time I’ve tried to adapt it to the IP, I get the burn error before we ever get anywhere near done. For those struggling, the best way I’ve found to do it is cook your chicken in liquid FIRST, then add the stuffing, soup/sour cream combo and green beans. I then go back and cook on manual for an additional 4 min and it turns out great! Depending on a variety of factors, including how wet you like your stuffing and how much liquid your chicken puts off, you might add an additional 1/4-1/2 c liquid. I hope that helps!
H. Mathes-St. Pierre says
When the frozen green beans are cooked in this for 25 minutes do they come out mushy ?
Carrie says
They are soft but not soggy. I find that frozen green beans hold up better in the instant pot and crock pot than canned green beans do. Thank you!
Lynne says
I added about 13/4 cup of chicken broth instead of water and it turned out perfectly.
Carrie says
Great to hear – Thanks for sharing!
Lindsey says
Can this be made with fresh green beans???
Carrie says
Yes, fresh green beans would work great in this recipe.
Stephanie says
I made this tonight in my foodi and got caught up with life. I let it natural release and forgot about it for half an hour. It was still warming. It still came out amazing. This is definitely going in our menu rotation
Carrie says
I’m so glad it still was delicious! Thank you so much!
Ericka Burks says
Hi What’s the 3 quart version just half the recipe? I Can’t half a can of soup. What is your suggestion? Thanks, Ericka
Carrie says
Yes, I would half the recipe is using a 3 quart instant pot. I would half of the can of soup and then freeze the other half for use in a different meal. Thanks.
Marjorie says
I’m a little confused about how I would serve this. It would seem like the stuffing would just end up falling into the water under the trivet. Am I missing something here?
Carrie says
Marjorie – I place the cream of chicken soup and sour cream mixture on top of the chicken first and then the stuffing mixture adjust to the soup mixture so it didn’t fall into the water. It worked great in this recipe.