This Chicken and Stuffing recipe can be made in the Kitchen Pot or in the Instant Pot. Serve it in the pan or with sauce and mashed potatoes!
Ingredients
4 skinless and boneless chicken breasts
1.5 tablespoons of Italian seasoning
Salt/pepper
10.5 ounces cream of chicken soup, low sodium
8 oz. of sour cream, (equivalent to 1 cup)
6 oz. box of filling mixture
¾ cup low-sodium chicken broth
2 cups of fresh green beans
Optional filler additions:
1/2 cup onions, diced
1/2 cup celery, diced
1/4 cup dried cranberries
1/2 cup of shredded sausages, (cooked or raw)
2 teaspoons of dry rosemary
Instructions
Note: There are two sections below, one for the electric cooker method, followed by the instant cooker method.
Crock Pot Method
Season the chicken with Italian seasoning, salt and pepper. Place it in the bottom of a lightly greased Crock Pot.
In a large bowl, mix the soup, sour cream, filling and half the chicken broth. Layer the stuffing mixture over the chicken.
Add the green beans.
Cook over high heat for 4 hours, or over low heat for 6-7.
Optional: Serve with sauce and mashed potatoes if desired.
If you prefer more humidity, add the rest of the chicken broth, stir and heat for 10 more minutes.
For a firmer filling, leave the lid of the electric cooker on during the last 30-40 minutes of cooking. Use aluminum foil to cover the chicken to keep it moist.
You can also place it in a 400-degree oven for 10-15 minutes to brown the top.
Optional: Serve with sauce and mashed potatoes if desired.
Instant Pans Method
Season the chicken with Italian seasoning, salt and pepper.
Pour 3/4 cup chicken broth into instant pot and cover with chicken, overlapping as needed.
Seal the vent, and press the “manual” or “pressure cooker” button and set the timer to 14 minutes for frozen chicken, or 8 minutes for fresh/thawed chicken. Make sure the pressure seal valve is locked in place and closed.
As chicken is cooked, gently combine stuffing, cream of chicken soup and sour cream until combined. Do not over-mix.
Once the chicken timer turns off, turn the quick release valve on the pressure stove and wait for the steam to escape. Press the cancel button to turn off the unit.
Open the lid and make sure the chicken is fully cooked. You will notice a lot of moisture on the bottom, this is necessary for the stuffing to cook.
If using frozen green beans, place them on top of the chicken, close the pressure valve and press the “manual” or “pressure cooking” button again and set the timer for 2 minutes. Release the valve, let the steam escape, and then add the stuffing on top. (If using fresh green beans, add them at the same time as the filling.)
) Replace the lid and close the pressure valve. Press the “manual” or “pressure cooker” button and set the timer to 4 minutes. This will heat up the filling. (Because the filling will absorb moisture, the pressure cooker will not re-steam).
Once finished, release the valve once more and let the theft escape – remove and serve!