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.
Pressure Cooker Chicken and Stuffing:
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!
I love that everything goes into one pot and I don’t have to dirty up a bunch of dishes. That is a win, win in my book!
I also love how this dinner is the complete meal! It combines everything that my family needs – vegetables and protein all in one pot!
This is the perfect meal when you forget to plan dinner and need to throw something together fast. The pressure cooker is so handy!
More Chicken and Stuffing Recipes to Try
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.
One pot dinner:
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 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! Clean up is so easy because all you need is your instant pot. This meal is such a time saver!
What to serve with Instant Pot Chicken and Stuffing?
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! My family can grab a plate and dish them up some as they are heading out the door,
Can you make this without cream soup?
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!
Instant Pot Chicken and Stuffing casserole:
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!
You will need a pressure cooker for this Recipe:
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.
I have a large family so the 8 quart one works best for me but my sister has a family of 4 and the 6 quart works great for her family size.
Having an Instant Pot has been a game changer for my family! Dinner is ready fast and my family still has time to eat a good meal before we head out to basketball games!
- Chicken breasts, boneless skinless
- 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 Instant Pot Chicken and Stuffing:
- Pour the water into the bottom of the instant pot.
- Place the chicken breasts into the Instant Pot. 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. Make sure to not mix this mixture into the water and just place it on top of the chicken.
5. Add the stuffing on top of 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.
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 to thin the mixture out some.
Variations to try!
- Try using Cream of Mushroom Soup instead of Cream of Chicken.
- Add celery and onions to the stuffing. Or cream of celery works great too!
- 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.
Print this Instant Pot Chicken and Stuffing Recipe below:
Instant Pot Chicken and Stuffing Dinner
- 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
- 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.
Pin This Now to Remember It LaterPin Recipe
More easy Instant Pot Chicken Recipes:
- Instant Pot Chicken Pot Pie Recipe
- Healthy Chicken Tacos Pressure Cooker Recipe
- Instant Pot Chicken and Dumplings
- Chicken Spinach Artichoke Pasta Instant Pot Recipe
- Creamy Ranch Chicken Instant Pot Recipe
- Instant Pot Chicken and Rice Recipe
This was my first IP recipe. It was great and so easy. Thanks for the recipe.
How do you keep this from popping up burn? I even added more water than required.
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!
Can this recipe be doubled in instant pot
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!
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!
Is there a different cook time for fresh vs frozen chicken?
Yes, I would cook it for about 5 minutes longer if you are using frozen chicken breasts. Thank you!
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.
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
High, normal or low pressure?
Can this be made with cut up pre-cooked chicken & how would I adjust the time?
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.
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.
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.
Is this cooked on high or low pressure?
I’m glad you loved it!
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!
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,
Came out watery??
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!
I would sauté the chicken. I like it browned.
That would be delicious!
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.
Mine is the 8 quart instant pot. The rack helps to not get the burn notice on the instant pot. Thank you!
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!
When the frozen green beans are cooked in this for 25 minutes do they come out mushy ?
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!
I added about 13/4 cup of chicken broth instead of water and it turned out perfectly.
Great to hear – Thanks for sharing!
Can this be made with fresh green beans???
Yes, fresh green beans would work great in this recipe.
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!
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.
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.
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.
On low or high for 25 minutes?