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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.
This recipe is the perfect comfort food. Using the pressure cooker allows me to have done dinner quickly and I know I am serving my family a good meal especially on those cold winter nights.
If you don’t have an Instant Pot yet, you can make this Crock Pot Chicken and Stuffing instead. It is just as good and you come home with dinner done. You might also want to try the Chicken Stuffing Bake Recipe. It is a similar recipe, but you bake it.
What's in this post: Instant Pot Chicken and Stuffing Casserole
Why This Recipe Works
We love one pot meals around here and the pressure cooker gets dinner on the table fast. Everyone raved about this Chicken Stuffing Casserole in the electric pressure cooker. The kids gobbled it up and asked for more. The entire family was impressed with how much flavor it had.
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. This meal is a great way to stretch your meat and no one will ever realize it. The stuffing is so tasty and packed with flavor.
One of the many reason why I love this meal, is when I only have a few frozen chicken breast, I know I can make this meal and everyone will still get full. With the other ingredients, you can definitely make this go further for your family!
Ingredients
- Chicken Breasts – We used boneless skinless chicken breast
- Garlic Salt – See The Best Garlic Salt Substitute if you are out
- Cream of Chicken Soup – We make Homemade Cream of Chicken Soup
Scroll to the bottom for the full recipe in the recipe card.
Variations Ideas
- Cream Soup – Try using Cream of Mushroom Soup instead of Cream of Chicken. Cream of celery works great too!
- Vegetables – Add celery and onions to the stuffing.
- Stuffing – Substitute cornbread stuffing for a different taste.
- Additions – Add water chestnuts to the stuffing.
How to Make Instant Pot Chicken and Stuffing
- Step 1 – Pour the water into the bottom of the instant pot.
Step 2 – Place the chicken breasts into the Instant Pot. I like to filet mine, but that is optional. Season the chicken with garlic salt.
Step 3 – In a medium bowl mix together the cream of chicken soup and the sour cream. Spread the mixture on top of the chicken in the Instant Pot.
Step 4 – Add the dry stuffing mix on top of the chicken.
Step 5 – Then add the frozen green beans on top.
- Step 6 – Season with salt and pepper.
- Step 7 – Place the lid on top and set the valve to sealing. Set the pressure for 25 minutes.
- Step 8 – Do a quick release on the valve to remove the pressure.
- Step 9 – Chicken should fall apart when it is done. Open the lid and serve.
Expert Tips
- Instant Pot Recommendation – The pressure cooker has 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 use an 8 quart Instant pot but you can use a 6 quart.
- Chicken – I like to use chicken that about the same size and the same thickness. This ensures that chicken cooks evenly and about the same time.
- Sour Cream Mixture – Make sure to not mix this mixture into the water and just place it on top of the chicken.
- Consistency – Let sit for 15 minutes if desired. If it is too thick, feel free to add some chicken broth to thin the mixture out some.
Serving Suggestions
You don’t need a tons of sides with this recipe which is why I love it so much! However, I do love serving this with a delicious roll. Here are a few of my favorite bread recipes that go great with this meal!
That is why I love this recipe so much, if I don’t have time to make an additional side I don’t necessarily have to, It is completely optional! If serving for Thanksgiving, I always add a side of Slow Cooker Creamed Corn, Easy Cranberry Sauce Recipe and Oven Roasted Carrots Recipe.
Frequently Asked Questions
To cook the chicken and stuffing, you will need to put about 1 ½ cup of water.
We made this recipe with skinless chicken breast but you can also cook with boneless chicken thighs. You may need to adjust cooking time.
Yes, you can! You can make your own Homemade Cream of Chicken Soup. It is so delicious and you will be surprised how easy it is to make.
Using canned or making the homemade version, the Instant Pot Chicken and Stuffing will be so good. Just do what works best for your family!
Storing and Freezing Tips
- Storing Leftovers – Store the leftover chicken and stuffing in an airtight container in the refrigerator. The leftovers will last about 4-5 days.
- Freezing Leftovers – Once the chicken and stuffing have cooled to room temperature, place in a freezer safe container. The leftovers will stay fresh for up to 3 months. Thaw in the fridge overnight when ready to serve.
- Reheating Leftovers – Reheat the leftovers in the baking dish in the oven or in the microwave depending on how much you have leftover.
More Easy Instant Pot Chicken Recipes
Quick and Easy Instant Pot
Instant Pot Chicken Pot Pie Recipe
Quick and Easy Instant Pot
Instant Pot Chicken Tacos
Quick and Easy Instant Pot
Instant Pot Chicken and Dumplings
Quick and Easy Instant Pot
Instant Pot Creamy Ranch Chicken Recipe
We love to hear from you. If you make Instant Pot Chicken and Stuffing Casserole Recipe, please leave us a comment or a star review.
Instant Pot Chicken and Stuffing Casserole
Ingredients
- 2 lbs chicken breasts boneless skinless
- 1 1/2 cups water
- 1 tsp 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
Instructions
- Pour the water into the instant pot. Make sure you add the water 1st to the Instant Pot.
- Place the chicken breasts in the Instant pot. I like to filet mine, but that is optional. Season the chicken with garlic salt.
- In a medium bowl mix together the cream of chicken soup and the sour cream.
- Spread this mixture over the chicken in the Instant Pot. Do not stir this mixture into the Instant Pot and only spread on top of the chicken.
- Sprinkle the box of Stove Top Stuffing over the chicken.
- Then add the frozen green beans on top.
- 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.
This was really good and my husband and son loved it. I give 5 stars for flavor.
4 stars for instructions though.
The directions need clarification. Comments in the reviews indicate you should maybe use the rack in the bottom. But it doesn’t state that in the directions and it’s not in the picture. I did use it because author said she does (read comments), to prevent the burn notice. But this made chicken sit high and so just some of mixture mixed into water.
Stiring it all together fixed it but then it was soupy.
Next time I am going to try two boxes of stuffing. I think this might help and my family wanted more stuffing. I may not use the rack next time either. Has anyone else ever used two boxes of stuffing? Rack?
It was really yummy and I will make it again with variations.
Hi Carrie!
I usually make a similar recipe in the crock pot but I was out of time so I was really excited to try this recipe for the instant pot. I made it exactly as written and, I too got a “Burn Notice”, my first ever in 10 years of IP cooking. I gave it 5 stars because the flavor was good but I am posting this comment only so you know that it has happened to more than one person.
Thanks for sharing Melanie. Yes, it has to be layered just right to not get the burn notice and I think the burn notice is easily triggered on the newer models of the Instant Pot.
I do not have the rack so put chicken in the water on the bottom…almost 2 1/2 lbs but I did try and filet them. I layered it per instructions. Got burn notice before it got pressured so opened, shut and tried again. It came up to pressure but said burn again and wouldn’t start the timer so I released it and opened and stirred it to make sure chicken not stuck…it was a little and showing light brown marks so once I was sure all chicken loosened I closed it and changed to low pressure and started again. It’s cooking now and no more burn notice. I’m hoping it cooks ok. I do have a meat thermometer to check the chicken.
I hope it worked out Diana! I have trouble not getting the burn notice without the rack in the bottom of the instant pot.
What if using bone in chicken thighs. Does that change cook time?
The cook time will remain the same with bone-in chicken thighs.
My pot started cooking the 25 minute timer, but when shut off & tried to vent, there was no pressure to vent. I set it to manual for 25 minutes. When I opened lid, my veggies were still frozen.
It sounds like the instant pot never came to pressure. Make sure to check the valve setting on your lid or you might have a faulty pressure cooker.
Hi Carrie – About to try this later today, looks great and reviews say the same. Just curious about your pressure time setting (25 minutes). Whenever I use our Instant Pot for chicken breasts only (fresh or frozen) it usually takes no longer than 8-12 minutes depending on their size, which is what I set. Are you possibly indicating a 25 minute timing that would include coming to pressure, cooking, and natural release? Otherwise it seems a little long as the rest of the ingredients are minimal in comparison.
Thanks.
The 25 minute cook time is correct. This recipe take additional time to cook with the other ingredients in it.
I don’t have a insta pot can I make this in a crock pot?
Yes try our Crockpot Chicken and Stuffing Recipe.
There, I’m about to make this recipe and just wanted to clarify, if I am supposed to use the wire rack underneath the chicken or not? Thank you so much!
I like to use the wire rack under the chicken to help prevent the “burn notice”.
Carrie my friend
Chicken and stuffing is a fabulous
Easy delicious recipe thanks again for sharing
Your recipes
Five stars two thumbs up awesome
i have made this twice, ( super easy !) and never gotten the burn notice . I make sure to just sprinkle the stuffing mix over the chicken and liquid prior to setting it to 25 min . works every time . Thank you so much for this recipe ! my husband LOVES it ! and I can put every thing in the instant pot and have it done when i get done with work !
On low or high for 25 minutes?
On high.
I used a tablespoon of Better than Boullion in my water. Cooked as directed, but, received the burn message after 5 mins. So I put the chicken in my springform pan and dumped everything else on top; cleaned the pot, placed a rack and added a cup of water to the pot, set the springform pan on top and finished cooking. I would recommend a pot in pot method to avoid the burn notice; otherwise, this recipe was delicious.
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.
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
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.
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
I’m so glad it still was delicious! Thank you so much!
Can this be made with fresh green beans???
Yes, fresh green beans would work great in this recipe.