Instant Pot All in One Southern Dinner—chicken and stuffing casserole made fast and easy in your Instant Pot or slow cooker.
Note: the SLOW COOKER instructions are listed in the recipe card below
Instant Pot All in One Southern Dinner
There’s a song by Alan Jackson that I love called, “Where I Come From.” It’s about a truck driver driving throughout the country and experiencing different areas of the U.S. He always comes back to the chorus of…
Cause where I come from
It’s cornbread and chicken
Where I come from a lotta front porch sitiin’
Where I come from tryin’ to make a livin’
And workin’ hard to get to heaven
Where I come from
I love the line, “it’s cornbread and chicken.” Country music just paints pictures, doesn’t it? It makes me wish that I came from the south where you have big front porches with rocking chairs. Anyhow when I made this Instant Pot All in One Southern Dinner I was influenced by cornbread and chicken.
I started with cooked chicken, such as rotisserie chicken (or you can used cooked turkey) and then the dish was finished off with cornbread stuffing. Cornbread and chicken.
This is an easy, short cut recipe with only 7 ingredients. It doesn’t take hardly any time at all to get going. It’s perfect if you have leftover chicken or turkey. It’s also perfect when you want to make an all in one pot type of dinner. Veggies, meat and stuffing all in one pot.
The layering method is critical to this recipe. By layering the ingredients you won’t get the burn message. Don’t let the cream of mushroom soup or the stuffing get near the bottom of the pot and you will be just fine.
More Easy Chicken/Turkey Instant Pot Recipes…
South Carolina Instant Pot Chicken Bog
Instant Pot Empty Your Pantry Soup
Instant Pot No Time To Cook Chicken
Instant Pot Turkey and Dumplings
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Instant Pot All in One Southern Dinner
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Total Time: 18 minutes
- Yield: 5–6 servings 1x
Description
Chicken and stuffing casserole made fast and easy in your Instant Pot or slow cooker.
Ingredients
- 1 Tbsp butter
- 1/2 cup diced onion
- 3/4 cup chicken broth
- 3–4 cups cooked and chopped chicken or turkey
- 1 (12 oz) package mixed veggies
- 1 (10.5 oz) can cream of mushroom soup
- 1 (6 oz) package cornbread stuffing (or other type like chicken or turkey stuffing)
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When display says HOT add in the butter and let melt. Add in the onions and sauté for 4 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the chicken into bottom of pot. Layer the mixed veggies over the top. Then scoop dollops of the cream of mushroom soup over the veggies. Finally pour the contents of stuffing mix over the top evenly.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up move valve to venting to release pressure. Remove the lid.
- Use a fork to fluff up the stuffing. It will appear dry. Then put the lid back on and keep on the warm setting for 5 minutes.
- Remove the lid. Scoop onto plates and serve.
Slow Cooker Instructions:
- Heat a pan over medium heat. Add in the butter and let melt. Add in the onions and sauté for 4 minutes. Add onions to the slow cooker.
- Add broth, cream of mushroom soup and chicken into bottom of slow cooker. Stir well. Then layer the mixed veggies over the top. Finally pour the contents of stuffing mix over the top evenly.
- Cover and cook on low for 3-4 hours.
- Use a fork to fluff up the stuffing. It will appear dry. Then put the lid back on and keep on warm for 5 minutes.
- Remove the lid. Scoop onto plates and serve.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
- Category: Chicken or Turkey
- Method: Instant Pot or Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Can you make this recipe in a stove top 8 quart regular pressure cooker?
★★★★★
I am not sure Sherry! I am not familiar with stove top cookers
Are veggies canned or frozen? The recipe just says “12 oz package mixed vegetables”.
frozen veggies 🙂
As a Virginia southerner, I was so excited to see this recipe. I made it that night and just loved it. It reminds me of what we would do when we would eat Thanksgiving leftovers for supper. My only regret was I did not have Cranberry sauce. I will definitely buy a can to have it when I make this dish again. My brother who lives in South Dakota wanted the recipe. He said he was going to make it this week.
Thank you for providing so many wonderful recipes.
★★★★★
Oh yes cranberry sauce would make this complete!! Hope your brother likes it too 😊
Made this last night in an 8 qt instapot and it came out fantastic! I will definitely be adding this to my rotation!
★★★★★
Yay!!!
OMGosh Karen! Fantastic recipe added to rotation – this was soooo delicious, came together so fast & easy! Halved recipe for the 3 quart – here’s what I did & hope it helps other IP mini cooks. With just 3/8 cup broth, was afraid there wouldn’t be enough liquid, so I went with pot-in-pot to be on the safe side. Added bell pepper & garlic with sauteed onions. I didn’t have stovetop stuffing mix, so I baked a box of Jiffy cornbread mix. Then crumbled cornbread to baking sheet 250°F for 20 minutes to toast/brown & dry out to mimic stovetop stuffing mix. Added dry herbs & seasoning, froze in ziplock to use for this recipe next time. 1/2 can cream of mushroom soup, froze the other half. Better than bouillon chicken base for broth. Since I cooked in a corningware french white glass bowl on a trivet, added 5 minutes to cook time for total of 8 minutes. Then transferred bowl to 6 quart & browned top with Mealthy crisp lid 375°F for 10 minutes. YUM! Thanks so much for this recipe ,1000+ stars!
★★★★★
Your version sounds wonderful Jan! Thanks for sharing your ideas!
Can I use this recipe in a 3 qt?
Yes it should fit fine!
Thank you! I’m anxious to try it.
Man! You have me scrapping my meal plans and running to the store daily! I know my husband will love this. Btw, I am writing this while finishing up a big bowl of your 10 Vegetable Soup. You have pretty much taken over my kitchen. Thank you for all the great recipes!
Haha! That is great Heidi! Glad you are finding some good recipes here 🙂
So you pour the stuffing mix right out of the box?
Yes that’s right!
Is there a way to make this work in an 8 qt.?
Sure, I’d add 1.25 cups of broth instead of amount mentioned. Should work fine!
Can you use raw chicken breast? How long would I cook in IP if I cut it into small pieces? Any other changes I would need to make?
I haven’t tried that. But what I would do is add chicken that has been cut into bite size pieces in the bottom with the broth. I would pressure cook for 5 minutes.
If you make it in slow cooker, do you use fresh chicken instead of cooked?
I wrote the recipe as if you’d use cooked chicken. But if you want to use uncooked chicken you could. I would cut it up or use tenders.