Instapot Chicken And Stuffing Recipes

So, you’re staring at your Instant Pot, wondering if it’s capable of more than just making *decent* rice that sometimes sticks to the bottom? Good news, friend! We’re about to make some serious magic – the lazy, delicious kind. Get ready to meet your new weeknight hero: Instant Pot Chicken and Stuffing. Because who has time for complicated, when you can have *amazing* with minimal effort?

Why This Recipe is Awesome

Seriously, this isn’t just a recipe; it’s a life hack disguised as dinner. You get perfectly juicy, fall-apart chicken and savory, fluffy stuffing all in one glorious pot. Talk about a win-win situation! We’re talking less dishes, more chill time, and a meal that tastes like you spent hours slaving away (but shhh, your secret’s safe with me). It’s basically the culinary equivalent of finding twenty bucks in an old jacket pocket. Plus, **it’s ridiculously hard to mess up**, even if your cooking skills peak at microwaving popcorn.

Ingredients You’ll Need

Gather ’round, future culinary wizard! Here’s your arsenal for deliciousness:

• **Chicken:** About 1.5 – 2 lbs. Boneless, skinless thighs are my go-to for speed and tenderness, but breasts work too! You can even use bone-in, just adjust timing slightly.
• **Boxed Stuffing Mix:** One 6-ounce box. Yes, the instant kind. We’re not reinventing the wheel here, just making it roll faster.
• **Chicken Broth:** 1.5 cups (ish). This is your flavor liquid, don’t skimp!
• **Butter:** 4 tablespoons, divided. Because everything’s better with butter. Fight me.
• **Onion & Celery (Optional, but recommended):** Half an onion, chopped, and one stalk of celery, chopped. They add that “I know what I’m doing” flavor.
• **Salt & Pepper:** To taste. Don’t be shy!
• **Poultry Seasoning:** 1 teaspoon (optional, but a nice touch for that classic taste).

Step-by-Step Instructions

Alright, apron on (or not, we’re informal here), let’s get cooking!

1. **Sauté Your Aromatics (if using):** Hit the “Sauté” button on your Instant Pot. Once hot, add 2 tablespoons of butter. Toss in your chopped onion and celery. Sauté for about 3-5 minutes until they’re softened and smelling amazing. This step builds flavor, so don’t skip if you have time!
2. **Chicken Time:** Season your chicken with salt, pepper, and poultry seasoning. Add it to the pot, giving it a quick sear on each side if you want a little color (1-2 minutes per side). No need to cook through, just a nice tan.
3. **Liquid & Layering:** Pour in your chicken broth. Now, this is crucial: **do NOT stir the stuffing into the liquid!** We want fluffy stuffing, not mush. You can place your chicken on a trivet above the liquid, or just let it nestle in the broth.
4. **Stuffing Magic:** In a separate bowl, mix your boxed stuffing mix with the remaining 2 tablespoons of melted butter. Spread this over the chicken and broth. You can use a trivet to keep it elevated, or just carefully spoon it on top of the chicken/liquid. It’ll steam beautifully either way.
5. **Seal the Deal:** Secure the lid, make sure the vent is sealed, and set your Instant Pot to “Manual” or “Pressure Cook” on High for **10 minutes**.
6. **Release & Revel:** Once the cooking time is up, let the pressure naturally release for 5 minutes (NPR), then do a Quick Release (QR) for any remaining pressure. **Safety first, folks!**
7. **Fluff & Serve:** Carefully open the lid. Remove the chicken and shred it with two forks. Fluff up that glorious stuffing. Combine the shredded chicken with the stuffing (and any remaining yummy broth from the pot if you like it saucier). Serve hot and bask in the glory!

Common Mistakes to Avoid

Even the coolest chefs make blunders. Learn from my past (and often hilarious) errors:

• **Forgetting Liquid:** Your Instant Pot needs liquid to build pressure. Trying to cook chicken and stuffing dry will result in a sad, burn-error-filled mess. **Always add enough broth!**
• **Overfilling:** The Instant Pot has a max fill line. Don’t play fast and loose with it, especially with things like stuffing that expand. Leave some room for deliciousness to grow!
• **Stirring the Stuffing In:** I know, I said it before, but it bears repeating. Mixing the dry stuffing mix directly into the broth turns it into a gluey lump. We want fluffy! **Keep it on top.**
• **Not Sealing the Lid Properly:** Ever waited 15 minutes for pressure to build only to realize the steam release valve was open? Been there. Done that. Had to make toast for dinner. **Double-check that vent!**

Alternatives & Substitutions

Feeling a little rebellious? Here are some ways to jazz things up or adapt:

• **Chicken Choices:** Use bone-in chicken if you prefer! Just add a few extra minutes (12-15 total) to the pressure cooking time. Thighs are generally more forgiving than breasts, IMO.
• **Homemade Stuffing:** If you’ve got a fantastic quick-cooking homemade stuffing recipe, go for it! Just ensure it’s suitable for steaming and adjust liquid if necessary.
• **Veggies Galore:** Feel free to throw in some diced carrots, mushrooms, or even a handful of frozen peas during the sauté step or mixed into the stuffing before cooking.
• **Herb Power:** Add a pinch of dried sage, thyme, or rosemary to your stuffing for extra aromatics.
• **Cranberry Craving?** A handful of dried cranberries stirred into the cooked stuffing at the end adds a lovely tart-sweet counterpoint. Trust me on this one.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual, humorous) answers!

1. **”Can I use frozen chicken?”** Technically, yes! But you’ll need to increase your pressure cooking time by about 5-7 minutes. It might affect the texture a tiny bit, but it’s totally doable in a pinch.
2. **”What if my stuffing is too wet?”** Oops! This can happen if there was too much liquid or it settled. Fluff it up with a fork and let it sit uncovered in the warm pot for a few minutes. If you want crispy bits, transfer it to a baking dish and broil for 3-5 minutes until golden.
3. **”Do I *have* to use a trivet?”** Not strictly! I often just lay the chicken directly in the broth and pile the stuffing on top. The trivet just helps ensure the stuffing stays out of the liquid completely, but steam will still cook it on top of the chicken.
4. **”My chicken isn’t shreddable!”** Uh oh, sounds like it needed a bit more time. If it’s tough, re-seal the lid and pressure cook for another 3-5 minutes. It should fall apart easily when done.
5. **”Can I add sausage to this?”** Oh, absolutely! Brown some crumbled sausage during the sauté step before adding the chicken. It’ll add so much flavor to the whole dish. Genius move!

Final Thoughts

There you have it, folks! Your new go-to for epic comfort food without the culinary gymnastics. You’ve just whipped up a meal that’s perfect for a cozy night in, a potluck, or just because you deserve something delicious with minimal fuss. Now go forth and conquer dinner! And maybe take a well-deserved nap afterward; you’ve earned it!