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Main dish • Savoury

Mike D’s Instant Pot Chicken and Stuffing Casserole

Mike Dumka, Habanero Consulting Inc.
Mike Dumka

Digital Workplace Consultant

We have substituted turkey for chicken a few times. If you add some cranberry sauce, this tastes just like leftovers at Thanksgiving or Christmas. I hope you love this as much as we do!

Instant Pot Chicken and Stuffing Casserole


  • 1 can (10 ½ ounces) condensed chicken broth
  • 1 cup water
  • 1 cup onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 pound boneless, skinless chicken breast
  • 1 can (10 ½ ounces) condensed cream of chicken soup
  • 2 boxes (12 ounces) Stove Top Chicken Stuffing Mix
  • 1 cup shredded triple cheddar cheese blend


Step 1

Pour condensed chicken broth and water into an Instant Pot.

Step 2

Add diced onions, carrots and celery.

Step 3

Lay chicken breasts on top of the veggies.

Step 4

Pour condensed cream of chicken soup over chicken.

Step 5

Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to “pressure cook high” for 12 minutes.

Step 6

When the Instant Pot is done cooking, leave it to natural release for 5 minutes.

Step 7

After 5 minutes, turn the steam release handle to the venting position and finish with a quick release.

Step 8

Lift the chicken breasts out of the pot and place them on a cutting board.

Step 9

Use two forks to shred the chicken.

Step 10

Return the shredded chicken to the pot and stir well.

Step 11

Add the stuffing mix and shredded cheddar cheese to the pot.

Step 12

Stir well and leave the dish to sit for 4 minutes so that the stuffing mix can absorb the liquid.

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