Instant Pot Chicken Stuffing Casserole has all the flavors of fall and that delicious stuffing we all love, packed with chicken and seasonings to make a hearty and delicious meal.
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This is one of our favorite family meals to make during the fall. I like to incorporate stuffing into meals whenever I can because we love the flavors and it’s only a short window during which to eat it. Stuffing isn’t just for Thanksgiving!
With the use of the Instant Pot, this meal is quick and easy to make. It’s such good comfort food for the cold weather.
Why Use An Instant Pot?
The Instant Pot is one of the most useful kitchen appliances you can buy, because it drastically cuts down on the cooking time for developing flavors in soups and stews, getting tough cuts of meat tender, and even baking a cheesecake. And there are many accessories that will help you get more out of your Instant Pot.
If you don’t have one yet, check out our guide on which one to buy. Also see our guide to How to Use an Instant Pot for more information.
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- Learn some great Instant Pot Tips & Tricks.
- Click to find more recipes to make in your Instant Pot.
Ingredients You Need
- Butter – I always use salted butter in savory dishes to add an extra boost of flavor.
- Onion – Use white or yellow onions. I often prefer to use sweet onions because I like their flavor and low bitterness.
- Celery and mushrooms – These are the perfect vegetables to use to add great aromatics and flavor to your soup.
- Seasonings: Thyme, sage, salt and pepper are what we use to add additional flavor to the stuffing.
- Chicken stuffing mix – I use a boxed stuffing because everyone in my family likes it and it’s easy to find. You can make your own by using dried bread cubes, if you want, but you’ll want to also add extra seasonings.
- Chicken broth – Use a low-sodium broth to not add extra salt to the dish. You can also use water mixed with bouillon cubes.
- Uncooked chicken – I use chicken thigh meat, diced up into bite sized pieces. You can use chicken breast if you want, but thigh adds more flavor and juiciness.
I only buy pasture raised chicken and meats. I love Farm Foods Market online. They deliver hormone-free, non-GMO, antibiotic free chicken, plus all other types of meat, right to your door. You can order whatever you want, whenever you want – no membership or pre-selected box.
How to Make Instant Pot Chicken Stuffing Casserole
Heat the Instant Pot on Sauté Mode. When it’s hot, add the butter. When the butter is melted, add the onion, celery, and mushroom and sauté for 3 minutes. You don’t want to overcook them or they will dissolve into your stuffing.
Add the seasonings, chicken broth, and diced chicken to the pot. Stir to incorporate.
Pour the stuffing mix on top and just lightly push it down with a fork so it’s not dry on top, but not fully incorporated. If you stir it up, the stuffing will soak in too fast and might cause a burn notice.
Close the lid and set the vent to sealing (if necessary). Press the pressure cook or manual button and set the cook time to 5 minutes on high pressure.
When the time is up, manually release the pressure. Open the lid and let it sit for 5 minutes to thicken before serving. Then you can fluff it with a fork.
The stuffing will be a little wetter than you’re used to, because you have to add enough broth to build pressure without the stuffing sticking to the bottom and causing a burn notice.
What If I Get a Burn Notice?
If you do get a burn notice, you will have to turn off the pot, release the steam, add more water, and scrap the stuck stuffing off the bottom, then restart it. That will make it quite liquidy, so you want to avoid that if possible.
If you get a burn notice and don’t want to add more water, turn off the pot and leave it with the lid closed for 10 minutes. This will thoroughly cook the chicken without having to add more water. You can then remove the lid and serve it.
How to Store & Reheat the Stuffing
Store any leftover casserole in an airtight container in the refrigerator for 3–4 days. The best way to reheat it is in the microwave, so it doesn’t stick to the bottom of the pan, but it can be reheated on a low heat on the stove top. Be sure to stir it frequently to keep it from burning.
Can you freeze chicken stuffing casserole?
Yes, you can freeze chicken stuffing casserole. Wrap it up with storage wrap and foil to make it airtight. Then store them in a freezer. This can last for two months. If you want to reheat it, thaw it first in the refrigerator overnight before reheating.
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Instant Pot Chicken Stuffing Casserole
Note: Made in a 6-qt Instant Pot
- 1/4 cup butter
- 2 stalks celery chopped
- 1/2 cup onion chopped
- 1/2 cup mushrooms roughly chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 1/2 cups hot chicken broth
- 1 cup uncooked chicken thigh meat chopped
- 1 box Stovetop Chicken Stuffing mix
- Heat the Instant Pot on Sauté Mode. When hot, add the butter. When melted, add the onion, mushroom, and celery and sauté for 3 minutes. Turn off sauté mode.
- Add the seasonings, chicken broth, and chicken to the pot. Stir to incorporate.
- Pour the stuffing mix on top and just lightly stir it in with a fork so it’s not dry, but not fully incorporated. If you stir it up, the stuffing will soak in too fast and might cause a burn notice.
- Close the lid and set the vent to sealing (if necessary). Press the pressure cook or manual button and set the cook time to 5 minutes on high pressure.
- When the time is up, manually release the pressure. Open the lid. Let sit for 5 minutes to thicken before serving.
🥧 If you’re interested in more great recipes, I share all my favorite recipes over at A Food Lover’s Kitchen, and you’ll find air fryer recipes at Air Fry Anytime, and cocktails and drinks at Savored Sips. Check it out today!
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Laura is a passionate home cook and the owner of A Pressure Cooker Kitchen. She is dedicated to helping people create delicious Instant Pot meals with ease. Laura is an expert at developing recipes that can be prepared quickly and easily using a pressure cooker.