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 22 minutes of cooking time!
Optional stuffing additions:
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!
Calories: 550kcal, Carbohydrates: 51g, Protein: 34g, Fat: 23g, Saturated Fat: 9g, Cholesterol: 115mg, Sodium: 1535mg, Potassium: 858mg, Fiber: 3g, Sugar: 12g, Vitamin A: 940IU, Vitamin C: 12.9mg, Calcium: 149mg, Iron: 3.7mg