Instant Pot Chicken and Stuffing
This Instant Pot Chicken and Stuffing has juicy chicken that’s quickly cooked to perfection along with savory stuffing and fresh green beans. Plus, only 20 minutes of cooking time!
So, I recently asked you guys on my Facebook page what types of recipes you want to see this year, and Instant Pot was definitely something that I heard loud and clear. (No better excuse to hop online and buy one, woo!) Nothing is more fun than having a new kitchen toy to play with. Mwahahahaaaa….
I knew right away which recipe to try first. My crock pot chicken and stuffing recipe is not just one of my favorites, but one of yours too. It’s been pinned over a million times, and rightfully so. It’s delicious. The question was, could the instant pot make this for me too?!
Well, my husband and I are kind of a pair of losers, so we made a whole “thing” about trying out this instant pot, as if it was this magical little bucket that was about to change our lives.
Ummmm, guess what. Instant Pots are magical little buckets that do change your life.
So there we stood. Staring at that shiny silver pot while the chicken cooked, not moving a muscle. Barely blinking. As if some little elf was going to sneak in and replace the frozen chicken with cooked chicken when we weren’t looking. It’s witch craft, I’m telling you. And I love it. This entire meal takes a *max* of 20 minutes, and that’s if your chicken is frozen solid. Now that’s impressive.
What Size Instant Pot did I use?
-I used my trusty 6-quart Instant Pot for this recipe, which is what I recommend for most families, and is what most Instant Pot recipes are based on. It can cook enough food for a family of four and won’t take as long to come to pressure as an 8 quart will.
Sour cream substitutions:
- Plain Greek Yogurt
- 1 cup evaporated milk + 1 tablespoon vinegar or lemon juice. Let stand 5 minutes to thicken.
When you would prefer to prolong the cooking process, on a lazy Sunday perhaps, definitely try the slow cooker version as well. It’s to die for.
For firming stuffing:
- Try using a box and a half, (9 oz. instead of 6) and keep everything else the same!
You should also try these!
- Instant Pot Spaghetti and Meat Sauce
- Instant Pot Hamburger Helper
- Instant Pot Broccoli Cheddar Soup
- Crock Pot Chicken and Stuffing
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This Instant Pot Chicken and Stuffing has juicy chicken that's quickly cooked to perfection along with savory stuffing and fresh green beans. Plus, only 22 minutes of cooking time!
- 4 boneless skinless chicken breasts fresh or frozen, see instructions
- Salt/Pepper to taste
- 3/4 cup chicken broth
- 6 oz. box stuffing mix
- 10.5 oz. cream of chicken soup
- 8 oz. sour cream for firmer stuffing, use ½ cup.
- 2 cups green beans fresh or frozen
- 1/3 cup onions diced
- 1/3 cup celery diced
- 1/4 cup dried cranberries
- 1/2 cup sausage pre-cooked & crumbled/diced
Season the chicken with desired amounts of salt and pepper.
Pour the chicken broth into the bottom of the pressure cooker and then add the chicken, (overlapping as needed).
Seal the vent, and press the “manual” or “pressure cook” button and set the timer to 14 minutes for frozen chicken, or 8 minutes for fresh/defrosted chicken. Ensure the pressure seal valve is secured in place and closed.
As the chicken cooks, gently combine the stuffing, cream of chicken soup, and the sour cream until just combined. Don’t over-mix.
Once the chicken timer goes off, turn the quick release valve on the pressure cooker and wait for the steam to escape. Press the cancel button to turn the off the unit.
Open the lid and ensure that chicken is fully cooked. You’ll notice a lot of moisture at the bottom, this is needed for the stuffing to cook.
If using frozen green beans, place them on top of the chicken, seal the pressure valve, and press the “manual” or “pressure cook” button again and set the timer for 2 minutes. Release the valve, let the steam escape, and then add the stuffing on top. (If using fresh green beans, add them at the same time as the stuffing.)
Replace the lid and seal the pressure valve. Press the “manual” or “pressure cook” button and set the timer to 4 minutes. This will heat up the stuffing. (Since the stuffing will absorb the moisture, the pressure cooker won’t steam again.)
Once finished, release the valve once more and let the steal escape.
Scoop out the stuffing, vegetables, and chicken, and serve!
Recipe source: isavea2z