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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!

Course Main Course
Cuisine American
Keyword chicken and stuffing, instant pot chicken recipes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 550 kcal
Author Stephanie

Ingredients

  • 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

Optional stuffing additions:

  • 1/3 cup onions diced
  • 1/3 cup celery diced
  • 1/4 cup dried cranberries
  • 1/2 cup sausage pre-cooked & crumbled/diced
US Customary - Metric

Instructions

  1. Season the chicken with desired amounts of salt and pepper.
  2. Pour the chicken broth into the bottom of the pressure cooker and then add the chicken, (overlapping as needed).
  3. 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. 

  4. As the chicken cooks, gently combine the stuffing, cream of chicken soup, and the sour cream until just combined. Don’t over-mix.
  5. 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.

  6. 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.
  7. 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.)

  8. 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.)

  9. Once finished, release the valve once more and let the steal escape.
  10. Scoop out the stuffing, vegetables, and chicken, and serve!

Recipe Video

Nutrition Facts
Instant Pot Chicken and Stuffing
Amount Per Serving
Calories 550 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 9g56%
Cholesterol 115mg38%
Sodium 1535mg67%
Potassium 858mg25%
Carbohydrates 51g17%
Fiber 3g13%
Sugar 12g13%
Protein 34g68%
Vitamin A 940IU19%
Vitamin C 12.9mg16%
Calcium 149mg15%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.