It’s been a few years since we picked up our Instant Pot – over that time, I have slowly migrated away from using the crock pot. Don’t get me wrong.. I still love and use it – but not nearly a fraction of as much as I used to.
I haven’t gotten rid of them yet though :)
One of the most popular meals in our house back in my crock pot days was one-pot turkey and stuffing. Or.. chicken and stuffing — since chicken breasts are usually what we have for the majority of the year. It was always relatively easy to make, and everyone ate without complaint – if there were leftovers, they were usually gobbled up fairly quickly.
It wasn’t until this week that I actually thought about that one pot chicken and stuffing I used to make in the crock pot and wondered if I could make it in our Instant Pot – I knew it wouldn’t take nearly as long, and though I knew what I needed, I wasn’t sure if the measurements would be the same.
A little trial and error never hurt though — so we gave it a whirl and it turned out fabulous, super easy and incredibly delicious. This chicken and stuffing is versatile – change it up to suit your own family and what works best for you.
Saute your veggies – we used onions, celery and garlic, and 1/4 C. butter.
Once the veggies have sauteed in the butter, add your chicken, and chicken broth. Cook on high pressure for 15 minutes. Follow with a quick release.
Pour your stuffing on top of the chicken and even out with the back of a spoon.
Take the other 1/4 C. butter and cut into slices – place on the top of the dry stuffing. Then, pour the cream of chicken soup over the top and smooth out as evenly as you can. Lastly, pour 1/2 – 3/4 C. of water over the top (the difference isn’t much but 3/4 C. will give you very moist stuffing).
Lock the lid and set the timer for 4 minutes on high pressure. Once it’s done, open the lid and give it a few good stirs. That’s it! Serve it up..
Let me tell you a secret though — it is SO hard to get a GREAT picture of chicken and stuffing – it kind of looks like a blob – right?! Obviously I’m not a food blogger… I love to cook, love to make soap.. and love to sew, but taking pictures is not my forte. You’ll have to trust me on this – this is a keeper. Ultimate comfort food for a busy night.
Here are a few things I’ll share that might help you make this a success at your home:
- We used cream of chicken to make the stuffing really moist – I always make my own and love/prefer it that way (less additives and much better for you); however, if you prefer canned, give it a shot. I have used this recipe to make my own for years and it works super.
- I started with chicken tenderloins that had been thawed out in the fridge all day – feel free to start with frozen chicken if it works better for you. However, you may have to adjust your time – I felt comfortable putting my thawed tenderloins in the Instant Pot for 15 minutes (which went by incredibly fast).
- I used one bag of organic stuffing that was leftover from the family at Thanksgiving. If you have day old bread, sourdough or a hearty bread, feel free to dice into small cubes provided it has dried out enough to use for stuffing.
- I haven’t tried doubling the recipe – the recipe as written was enough to feed our family of 7 (just remember that I don’t have hungry teenagers yet… )
- You could probably try decreasing the butter – though I’m going to tell you that I am probably one of the few who believes that pastured butter is incredibly healthy – in moderation of course 😉 We make our own – it’s so much better than what you’ll find in the store.
If you are looking for more Instant Pot recipes, find over 100 deliciously yummy Instant Pot recipes – from main dishes, to seafood, sides, Mexican & more.
If anything, this recipe is comfort food at it’s finest ~ and makes great leftovers the next day. If you are serving this with a side of steamed veggies (perhaps broccoli), make sure you steam that first, then remove and set aside.
*Always try and use organic ingredients whenever possible.