Opryland Chicken–tender bites of chicken with cornbread stuffing, cranberries and pecans. A fast and easy Instant Pot recipe.
Opryland Chicken
If you’re a fan of stuffing you’ll love this dish. Greg is a huge cornbread stuffing fan. He said, “dang girl!” when he tried this meal. He loved it and kept sneaking more and more bites.
I took a stuffed chicken recipe and essentially deconstructed it and made it in the Instant Pot. It is not as pretty or fancy but it takes hardly any time to make and it tastes just as good, in my opinion.
This dinner is a nod to the Thanksgiving flavors that we enjoy at this time of year. Don’t think I’m weird but I think chopped apple would also be tasty in this dish.
Ingredients/Substitution Ideas
- Olive oil–or vegetable, canola oil
- Boneless skinless chicken thighs
- Black pepper
- Garlic powder
- Poultry seasoning
- Salt
- Water
- Cornbread Stovetop Stuffing–or chicken stuffing
- Craisins
- Pecans–or sliced almonds, toasted
Steps
Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl it around. Add in the chicken, pepper, garlic powder, poultry seasoning and salt. Lightly brown the chicken for about 3 minutes.
Pour in the water and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Sprinkle in the cornbread stuffing. Don’t stir.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
Stir in the craisins and nuts.
Serve and enjoy!
Notes/Tips
- Serve with roasted vegetables like butternut squash, brussels sprouts and carrots.
- For best results use boneless chicken thighs. You can use chicken breasts but they won’t stay as moist and tender and thighs. Another option is to use 2-3 cups of cooked, chopped rotisserie chicken or leftover turkey.
- For extra flavor try sauteing some chopped celery and onion in the oil for a couple minutes before adding in the chicken.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with craisins are Crunchy Valley Chicken and Christmas Wreath Cinnamon Rolls.
More Instant Pot recipes with stuffing…
Lazy Day Chicken Casserole
Instant Pot chicken, stuffing and vegetables in a creamy sauce. An easy dump-and-go recipe for a “don’t feel like cooking” day.
Instant Pot Ohio Shredded Chicken Sandwiches
Popular in the Midwest, these creamy chicken and stuffing sandwiches can be made in the Instant Pot or the slow cooker.
Instant Pot All in One Southern Dinner
Chicken and stuffing casserole made fast and easy in your Instant Pot or slow cooker.
Straight out of Heaven Casserole
This cornbread chicken casserole is so good that my husband said “it’s straight out of heaven!” It’s got chicken, vegetables and cornbread stuffing. It comes together so quickly and only has a 1 minute pressure cook time in the Instant Pot! Pin this recipe for later! Instant Pot Cornbread Chicken Casserole If you’re looking for
Thanksgiving Leftover Casserole
Thanksgiving Leftover Casserole is the best of Thanksgiving all in one dish! You can make this in your Instant Pot, Crockpot or in the oven.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Opryland Chicken
- Prep Time: 15 minutes
- Cook Time: 1 minute (plus 5 minute NPR)
- Total Time: 16 minutes
- Yield: 4–6 servings 1x
Description
Tender bites of chicken with cornbread stuffing, cranberries and pecans.
Ingredients
- 1 Tbsp olive oil
- 1 1/2 pounds boneless skinless chicken thighs, cut into chunks
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp poultry seasoning
- Pinch of salt
- 1 1/2 cups water
- 1 (6 oz) package cornbread Stovetop Stuffing
- 1/3 cup craisins
- 1/3 cup chopped pecans
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl it around. Add in the chicken, pepper, garlic powder, poultry seasoning and salt. Lightly brown the chicken for about 3 minutes.
- Pour in the water and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the cornbread stuffing. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir in the craisins and nuts.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot
*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.
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