If you love chicken and dressing casserole, you’re going to love making it in your Instant Pot!
Instant Pot chicken and stuffing is a quick and easy meal that satisfies your need for comfort food, but without a lot of effort!
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When it comes to holiday dinners, I have to admit I am all about the side dishes.
Oh, the stuffing! And it doesn’t need to be anything fancy–in fact, I always just buy the packaged stuffing to make.
Here in the South, stuffing doesn’t have to be reserved for holiday dinners. Chicken and stuffing (or sometimes called chicken and dressing) is a comfort food staple, traditionally baked in the oven.
However, today I’m sharing how to make chicken and stuffing in the Instant Pot! I have a feeling it’s going to be one of your new favorite Instant Pot chicken dinner ideas!
Southern Style Pressure Cooker Chicken and Stuffing
As with a lot of Southern-style dishes, there are many traditional recipes for chicken and dressing, and they’re all a little different. People tend to prefer the version they grew up with.
Some recipes include frozen vegetables to round out the casserole, while others melt cheese on top when baking, and still others top with gravy.
I’m most familiar with the classic version that just includes dressed-up stuffing and some chicken breasts, so that’s what this recipe is for. However, I’ll give you some adaptations so you can tweak it to be what your family is used to!
How to Make Instant Pot Chicken and Stuffing
It’s really easy to make this simple recipe using boxed stuffing mix!
Ingredients You’ll Need:
- Boneless skinless chicken breasts
- Packaged stuffing (I used Stovetop, but you can use Pepperidge Farm or whatever type you like)
- Cream of chicken soup
- Chicken broth
How to Make It:
(Full printable recipe is available below)
Saute veggies. First, you’ll use the Saute function to melt the butter in the insert pot of the Instant Pot. Add in the onions and celery and stir often as they begin to soften. Press Cancel to turn off the Saute function.
Add chicken. Next, you’ll whisk the chicken broth and cream of chicken soup together. Add that mixture and the cubed chicken to the pot, stirring to combine.
Pressure cook. Close the lid and seal the vent, then cook at high pressure for 3 minutes. Perform a quick release of pressure.
Add stuffing. Carefully remove the lid once the pressure has released.
Stir in the stuffing mix and let it sit for a few minutes while it absorbs the liquid. If needed, add a splash of water or broth to moisten completely.
Serve and enjoy!
Notes and Adaptations:
- You can use a can of cream of chicken soup or homemade cream of chicken soup (if using homemade, you’ll need about 1.5 cups). You could also use cream of mushroom or cream of celery if preferred.
- If desired, you can serve with a drizzle of chicken gravy on top.
- If you want to add in frozen vegetables, you can add them in with the chicken before cooking (if you want the vegetables to be pretty soft), or you can add them in with the stuffing and let the heat warm them up if you want them more crisp-tender.
- Feel free to include other mix-ins that are must-haves in your family’s stuffing–water chestnuts, dried cranberries, etc.
- If you want a melted cheese topping, transfer the finished mixture to a baking dish and top with shredded cheese, then pop it in a 500F oven for a few minutes to melt.
More Instant Pot Chicken Dinners You HAVE to Try:
- The Best Pressure Cooker (Instant Pot) Chicken and Dumplings
- Creamy Instant Pot Chicken and Rice
- Instant Pot Chicken Pot Pie
- 1/4 cup unsalted butter
- 2 ribs celery, diced (about 1/2 cup)
- 1/2 large onion, diced (about 1/2 cup)
- 1 lb boneless skinless chicken breast, cut into 1-inch cubes
- 1 1/2 cups low-sodium chicken broth
- 10-oz can cream of chicken soup or 1 1/2 cups homemade cream of chicken soup
- 2 6-oz boxes stuffing mix (such as Stovetop)
- In the insert pot of the Instant Pot, add butter. Press the Saute button to start melting the butter. Add celery and onions, stirring occasionally as they cook for about 3-5 minutes and start to soften. Press Cancel to turn off the Saute function.
- In a small bowl, combine chicken broth and cream of chicken soup, whisking until smooth.
- Add chicken and soup mixture to the insert pot, stirring to combine well.
- Close lid and set the vent to the sealed position. Select a cook time of 3 minutes at high pressure.
- After the cook time is complete, perform a quick release of pressure. Once the pressure has released and the valve has dropped, carefully remove the lid.
- Add both packages of stuffing mix into Instant Pot, stirring to combine with the liquid. Allow a few minutes for the stuffing to absorb the liquid. If it seems dry in spots, add a small splash of water or broth to moisten.
- Serve and enjoy!
Amount Per Serving: Calories: 413Total Fat: 24gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 93mgSodium: 1088mgCarbohydrates: 20gFiber: 1gSugar: 3gProtein: 29g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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