Instant Pot chicken casserole with stuffing is the ultimate comfort food. It's the best of Thanksgiving dinner in one pot.
This chicken stuffing casserole recipe is a great way to get a hearty and delicious meal on the table in a flash. The Instant Pot makes it easy to cook the chicken and stuffing together, and the sour cream adds a touch of creaminess and a tangy flavor. This dish is sure to please everyone at the table.
This is perfect in the fall when you want a taste of the holidays or when you're cooking a quick holiday dinner for a small group. To make a full Thanksgiving spread, pair this with green beans, mac and cheese, and mashed potatoes.
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Recipe Highlights
- Easy recipe: This is a dump-and-go style one-pot meal, perfect for busy weeknights.
- Complete meal: This has everything you need for the perfect meal.
- Very little effort: This is a 30-minute meal with only 10 minutes of prep to make this family favorite on a busy day.
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Ingredients
- Butter: unsalted butter to sauté the diced chicken and add flavor
- Boneless skinless chicken breasts: diced
- Poultry seasoning: this is a blend of herbs typically including sage, rosemary, thyme, and marjoram
- Cream of chicken soup: condensed soup
- Chicken broth: this gives the recipe liquid to cook in
- Sour cream: adds a tangy flavor and creamy texture
- Stove Top Stuffing Mix: packaged dry stuffing mix (I recommend chicken or savory herbs)
See the recipe card for quantities.
Instructions
Set the Instant Pot to Sauté (normal). When hot, melt the butter.
Season the diced chicken evenly with poultry seasoning, salt, and black pepper, and then add it to the pot.
Brown the chicken on all sides but do not fully cook through. Once the chicken is browned, cancel the sauté function and add a splash of the chicken broth to deglaze the pot (see tips below).
In a medium mixing bowl, combine the cream of chicken soup, chicken broth, and sour cream.
How to deglaze the Instant Pot: After sautéing, you want to remove any burned bits stuck to the bottom of your Instant Pot before pressure cooking. Add a small splash of water or broth while the pot is still hot and use your spatula to loosen any food.
Pour the soup mixture evenly over the diced chicken.
Sprinkle the dry Stove Top stuffing over the chicken. Do not stir. Close the lid and set the valve to Sealing. Pressure cook on HIGH pressure for 5 minutes. It will take the pot about 5 to 10 minutes to come to pressure before the cook time begins.
When the cooking time is complete, do a Quick Release by turning the steam release to the Venting position (see safety notes below). When the float valve is down, you can open the lid.
The stuffings will mostly be submerged in liquid and any uncovered stuffing will be softened by the steam from cooking. Serve warm.
Safety tip: Do not put your hand over the steam release valve. The steam is very hot and releases very quickly. Be sure to read the Instant Pot user manual for more safety tips and guidelines.
Substitutions
- Chicken: You can substitute the chicken breasts with boneless, skinless chicken thighs or even turkey. Cooking times may vary.
- Soup: You can swap out either of the condensed soup for another cream soup such as cream of mushroom soup or cream of celery.
- Seasoning: If you don't have poultry seasoning on hand, try a 50:50 blend of dried thyme and dried sage.
Variations
- Fresh herbs: If you want to make this dish a little more flavorful, you can add some chopped herbs, such as rosemary or thyme, to the chicken.
- Veggies: You can add some vegetables to the mix, such as green beans, bell peppers, or peas.
- Casserole dish: If you want to elevate the appearance of this easy dinner recipe, transfer it to a nice casserole dish after cooking. Top with cheese and broil for several minutes in the oven to melt the cheese before serving.
- Cheese: Cheese is a great addition. Try adding shredded cheddar cheese, Monterey Jack, or Swiss cheese.
Equipment
Your favorite electric pressure cooker will do the trick. I use an Instant Pot Duo 6-Quart.
You will also need:
Storage
Leftover Instant Pot Chicken Casserole can be stored in the refrigerator in an airtight container for up to four days. The stuffing will become mushy, so this dish is best within 1-2 days.
To reheat, simply place the casserole in a microwave-safe dish and microwave and heat until warmed through. It's best to freeze the casserole in individual portions in airtight containers or freezer bags. This way, you can easily defrost and reheat only the amount you need.
To defrost, simply transfer the frozen casserole to the refrigerator overnight. You can then reheat it in the microwave or oven until it's heated through. Keep in mind that the texture of the stuffing may change slightly after freezing and reheating, but the overall flavor should still be delicious.
FAQ
As a general rule, Instant Pot recommends about a cup of liquid for all foods.
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📖 Recipe
Instant Pot Chicken Casserole with Stuffing
Ingredients
- 1 tablespoon unsalted butter
- 2 pounds boneless skinless chicken breasts diced
- 1 teaspoons poultry seasoning
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 10.5 oz cream of chicken soup
- 1 cup chicken broth divided
- 1 cup sour cream
- 6 oz Stove Top Stuffing Mix
Instructions
- Set the Instant Pot to Sauté (normal). When hot, melt the butter.
- Season the diced chicken evenly with poultry seasoning, salt, and black pepper, and then add it to the pot. Brown the chicken on all sides but do not fully cook through.
- Cancel the sauté function and add a splash of the chicken broth to deglaze the pot (see recipe notes).
- In a medium mixing bowl, combine the cream of chicken soup, chicken broth, and sour cream. Pour the soup mixture evenly over the diced chicken.
- Sprinkle the dry Stove Top stuffing over the chicken. Do not stir.
- Close the lid and set the valve to Sealing. Pressure cook on HIGH pressure for 5 minutes. It will take the pot about 5 to 10 minutes to come to pressure before the cook time begins.
- When the cooking time is complete, do a Quick Release by turning the steam release to the Venting position (see safety notes below). When the float valve is down, you can open the lid. Serve warm.
Video
Notes
Nutrition
Food safety
- Make sure to cook chicken to an internal temperature of 165ºF (74ºC) before serving.
- Be sure to thoroughly wash your hands and all cooking utensils before and after handling raw meat.
- When cooking with an Instant Pot, it's essential to follow basic food safety guidelines. Remember to always read your pressure cooker user manual for safety tips.
- Finally, be careful when releasing pressure from the Instant Pot, as the steam can be very hot and cause burns.
Howard says
My result came out very tasty but not without issues. As pot heated up received 2 burn notices. The condensed soup was burning to the pot. I had deglazed the pot after cooking chicken. After opening 2nd burn notice served the chicken mix anyway after stirring the mix with a wooden spurtle. People liked it. I had scaled the ingredients to 1/2 the recipe values.
Kelsey Smith says
Hi Howard, I do not recommend halving this recipe. A general guideline is 1 cup of liquid minimum, and that's what the 1 cup of broth is for. Glad the chicken was still tasty! I will update the recipe card to clarify this detail.
MF says
Decided to make this for dinner tonight because I (thought) had all the ingredients....wrong! No chicken breasts, used boneless thighs and cut up; no soup, used cream corn and a packet of chicken gravy mix; almost enough sour cream; no chicken dressing mix, used turkey; no poultry seasoning, used sage, garlic, and thyme; did have chicken broth. After all this the outcome was great! Tasted just like a turkey dinner just needed cranberry sauce. Hope to try it with correct ingredients next time.
Monika says
Real tasty. I added onion, celery, peas & carrots, gave it more of a compliment.
MP