This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
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.
Table of Contents
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.
The cook time will remain the same with bone-in chicken thighs.
What if using bone in chicken thighs. Does that change cook time?
The 25 minute cook time is correct. This recipe take additional time to cook with the other ingredients in it.
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.
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.
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.
Yes try our Crockpot Chicken and Stuffing Recipe.
I don’t have a insta pot can I make this in a crock pot?
I like to use the wire rack under the chicken to help prevent the “burn notice”.
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!
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 high.
On low or high for 25 minutes?
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.
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.
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
I’m so glad it still was delicious! Thank you so much!
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
Yes, fresh green beans would work great in this recipe.
Can this be made with fresh green beans???
Great to hear – Thanks for sharing!
I added about 13/4 cup of chicken broth instead of water and it turned out perfectly.
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!
When the frozen green beans are cooked in this for 25 minutes do they come out mushy ?
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!
Mine is the 8 quart instant pot. The rack helps to not get the burn notice on the instant pot. Thank you!
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.
That would be delicious!
I would sauté the chicken. I like it browned.
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!
Came out watery??
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,
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!
I’m glad you loved it!
High pressure
Is this cooked on high or low pressure?
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.
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.
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.
Can this be made with cut up pre-cooked chicken & how would I adjust the time?
High, normal or low pressure?
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
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.
Yes, I would cook it for about 5 minutes longer if you are using frozen chicken breasts. Thank you!
Is there a different cook time for fresh vs frozen chicken?
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!
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!
Can this recipe be doubled in instant pot
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!
How do you keep this from popping up burn? I even added more water than required.
This was my first IP recipe. It was great and so easy. Thanks for the recipe.