Instant Pot Chicken and Stuffing Casserole
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6
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Calories
418 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Chicken and Stuffing Casserole
Description
This casserole starts by layering water and seasoned chicken breasts in the Instant Pot. A mixture of cream of chicken soup and sour cream spreads evenly over the chicken, ensuring moisture and flavor infusion during cooking. The dry stuffing mix is sprinkled on top, followed by frozen green beans, creating layers of varied texture and taste. Pressure cooking for 25 minutes results in chicken so tender it falls apart, while the stuffing hydrates and softens without becoming mushy.
The recipe emphasizes adding ingredients in the correct order to avoid stuck-on food and burn errors common with pressure cooking. Serving this casserole warm offers a comforting meal with protein, vegetables, and a mild creamy base. The green beans add a fresh contrast, while the stuffing topping provides a familiar home-style flavor.
The dish can be a practical one-pot meal for busy days, requiring little hands-on time. It pairs well with simple accompaniments or can be served on its own for an efficient dinner solution.
Ingredients
- 2 lbs chicken breast boneless skinless
- 1 1/2 cups water
- 1 tsp garlic salt
- (1) 10.5 oz cream of chicken soup canned
- 1 cup sour cream
- (1) 6 oz chicken stuffing box
- (1) 12 oz Green bean frozen, bag
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.
Notes
- Layer the ingredients in the order specified to prevent burn notices and ensure correct pressure cooking.
- Do not stir after layering; just spread the soup and sour cream mixture on top of the chicken without mixing.
- Chicken breasts can be left whole or sliced for quicker cooking, depending on preference.
- A quick-release of pressure is recommended for best texture but natural release also works.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 30g | 10% |
| Protein | 38g | 76% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 120mg | 40% |
| Sodium | 1345mg | 56% |
| Potassium | 827mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 765IU | 15% |
| Vitamin C | 9.1mg | 10% |
| Calcium | 105mg | 11% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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