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Nope, you didn’t read that wrong…this is a recipe for Chicken & Stuffing with Gravy ALL made in the Instant Pot! Every bit of it!
And just because it is made in the Instant Pot does not mean that you are missing ANY flavor. In fact, this Instant Pot chicken gravy is some of the best gravy that I have ever had.
I wouldn’t joke about gravy, people!
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You should also pop over and check out the rest of my Thanksgiving recipes!
Is it Stuffing or Dressing?
The great debate- is it called Stuffing or Dressing?
Well, there is an easy answer for that. If you cook this seasoned bread side dish inside of the bird, then it is stuffing. If you cook the side dish separate, then it is called dressing.
The nice things with this recipe is you do not have to choose. Some of the stuffing is cooked wrapped up in the chicken breasts, and any extra dressing that is left is served under the chicken roll ups.
Thanksgiving Dinner for a Small Group
Now you certainly can have this dinner any time you want, not just at Thanksgiving.
However, if you are not entertaining a crowd for Thanksgiving this is an excellent alternative.
If you still want it to feel like a feast I would plan to make some (or buy) mashed potatoes. Maybe make some roasted carrots in the oven. Buy some rolls at the grocery store bakery.
For dessert make my Easy Apple Pie Bars and serve them warm with a little vanilla ice cream and you have an amazing Holiday dinner.
The only thing that could make it better would be my Red Wine Winter Sangria! Cheers.
How to make Instant Pot Chicken & Stuffing with Gravy
Grab that Instant Pot! This recipe has a few steps but IT IS TOTALLY WORTH IT!
On the saute mode, add the oil to the pot and saute the celery and onions for about 5 minutes. Add the bread mixture to the pot, I have used Pepperidge Farms and Aldi brand dressing bread and they both work great!
Add the ground sage, poultry seasoning, salt, pepper and chicken broth. Stir the mixture just until the bread is moistened.
Turn off the Instant Pot and take the inner pot over to the area that you will prep the chicken.
If you have large chicken breasts, cut them in half lengthwise, to give you 4 pieces of chicken. Or you can buy 4 normal size chicken breasts.
Pound the chicken thin, about ¼ inch thick. Don’t worry if the chicken splits or has a hole, you can secure that later with toothpicks.
Season each chicken breast with olive oil, then sprinkle with salt, pepper, ground sage, and poultry seasoning.
Lay about ½ cup of stuffing in the widest part of the pounded chicken breast. Now roll the chicken tightly over the stuffing and secure the seam with a toothpick or two.
If there is additional dressing left in the pot, scrape it out and either place it in the oven or on the serving platter. It is okay if there are still browned bits on the bottom of the Instant Pot, that’s what I call flavor.
Time to layer the pot!
Pour 3 cups of chicken broth into the emptied Instant Pot. Add a fresh rosemary sprig, and half an onion that has been quartered.
Place the metal rack in the pot and lay all the chicken rolls on the rack, seam side up. Close the pot and lock the pressure vent to seal.
Set the pot to “Meat/Stew” mode for 8 minutes.
At the end of 8 minutes do a quick release of pressure.
Pull the rack out of the pot and place the chicken rolls on the serving platter over the extra dressing.
The broth in the bottom of the pot will become the delicious gravy! Strain the solids from the broth, SAVING THE BROTH. Now set the broth aside.
On “normal” saute mode add 3 tablespoons flour and 3 tablespoon butter and whisk together for 1 minute. Slowly add the broth back to the pot a little at a time, while whisking. Let the gravy simmer for a few minutes until it is thickened. Taste for salt and pepper seasoning.
Pour the gravy over the chicken rolls or serve on the side.
Recommendations on Buying An Instant Pot
If you do not have an Instant Pot but are interested in buying one, I would highly recommend the 6 qt Duo Plus 9-in-1 or the 6 qt Duo Plus 7-in-1.
I personally have the 6 quart 9-in-1, to be honest I am not sure I will ever use all 9 features (like the sterilize or yogurt), but I guess they are there if I want them. The main features I use are the saute, meat/stew, soup/broth, rice, and pressure cook.
The main reason that I recommend these two Instant Pots is the size, 6 quarts. This gives you the space you need inside the pot to make just about any recipe, for two people or ten people!
Did you know that your Instant Pot can also double as a Slow Cooker!!! I plan to take advantage of that feature more this winter.
Buy the Instant Pot here, thru my affiliate link. It will NOT cost you any extra, it simply supports me and allows me to continue providing awesome recipes for free on Mom’s Dinner! Thank you♥
I hope you give my recipe for Chicken & Stuffing with Gravy a try in your kitchen.
Love- Susie
Instant Pot Chicken & Stuffing with Gravy
Chicken & Stuffing with Gravy
Ingredients
Stuffing
- 1 cup yellow onion, diced
- 1 cup celery, chopped - about 2 stalks
- 1 tablespoon oil
- 3 ½ cups store-bought herb bread stuffing mix - I like Peppridge Farms
- ¼ teaspoon each: ground sage and poultry seasoning
- ½ teaspoon salt
- pepper to taste
- ¾ cup chicken stock
Chicken
- 4 chicken breasts OR 2 large chicken breast cut in half lengthwise
- seasoning: olive oil, salt, pepper, ground sage, poultry seasoning
- Toothpicks
Chicken Gravy
- 3 cups chicken stock
- ½ yellow onion, quartered
- 1 fresh rosemary sprig
- 3 tablespoon flour
- 3 tablespoon butter
- salt & pepper to taste
Instructions
Stuffing/Dressing
- On the saute mode, add the oil to the pot and saute the celery and onions for about 5 minutes. Add the dressing bread mixture to the pot with the ground sage, poultry seasoning, salt, pepper and chicken broth. Stir the mixture just until the bread is moistened.
- Turn the Instant Pot off.
Chicken
- If you have large chicken breasts, split them in half lengthwise (horizontally), giving you 4 thinner chicken breast. Or you can buy 4 smaller/thinner sized chicken breasts.
- Pound the chicken thin, about ¼ inch thick. Don’t worry if the chicken splits or has a hole, you can secure that later with toothpicks.
- Season both sides of each chicken breast with olive oil, then sprinkle with salt, pepper, ground sage, and poultry seasoning.
- Lay about ½ cup of stuffing in the widest part of the pounded chicken breast. Tightly roll the chicken over the stuffing (making sure the stuffing stays IN the chicken roll) and secure the seam with a toothpick or two.
- If there is additional dressing left in the pot, scrape it out and either place it on the serving platter. It is okay if there are still browned bits on the bottom of the Instant Pot.
- Pour 3 cups of chicken broth into the emptied Instant Pot. Add a fresh rosemary sprig, and half an onion that has been quartered.
- Place the metal rack in the pot and add all the chicken rolls on the rack, seam side up. Close the pot and lock the pressure vent to seal.
- Set the pot to “Meat/Stew” mode for 8 minutes.
- At the end of 8 minutes do a quick release of pressure.
- Pull the rack out of the pot and place the chicken rolls on the serving platter over the extra dressing.
Gravy
- Strain the solids from the broth (SAVING THE BROTH, DO NOT ACCIDENTALLY POUR DOWN THE DRAIN), set the broth aside and discard the solids.
- On “normal” saute mode add the flour and butter to the pot, whisk together for 1 minute. Slowly add the broth back to the pot, a little at a time, while whisking. Let the gravy simmer for a few minutes until it is thickened. Taste for salt and pepper seasoning.
- Pour the gravy over the chicken rolls or serve on the side.
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Linda Walter
This was a hit with both of my Family’s ! I’m a caregiver other than ADL I also I’m their dinner Cook as well ! Yes 2 lady’s 89 & 90 years young !
I loved your idea and decided that’s dinner ! Well I read the reviews this was not going to work. So I used your recipe plus the one review not so good. I made a HIT MY lady’s eat like it was their last meal ! I took it home and feed my husband. He loved it also ! Thanks Susie & Kris Love You too !
Kris
I made this last night and found it to be quite lackluster. The stuffing turned out to be extremely soggy while the chicken itself was overcooked and rubbery. I was actually worried that my chicken would be undercooked due to how large my chicken breasts were, but they still turned out to be pretty dry. The one thing that turned out well with this recipe was the gravy, you certainly have a winner there. The only thing I forgot to buy was fresh rosemary, so I substituted dry and I had plenty of leftover onion from the stuffing, so instead of throwing one whole onion in-quartered, I just tossed in the rest of my chopped onion. The gravy was really flavorful and so quick.
I really wish I could give this a double thumbs up.
Susie
Hi Kris,
I am so sorry that your chicken didn’t turn out as expected. I have had pretty good luck with the chicken being pretty tender. I have to admit though that I love my stuffing a little soggy/moist- I grew up eating it that way.
I am so glad that you loved the gravy. I think it is pretty amazing too! I guess you can always use this recipe for the gravy in the future.
Thank you for trying a recipe from Mom’s Dinner. I hope you will come back and try a few more.
Tawnie Kroll
Why have I never thought of this before?! YOU’RE A GENIUS! Yum!
Susie
It’s a good one… and great if you are celebrating Thanksgiving with only a few people.
Emily Bruno
This is perfect for a small get-together! Heck, this would be fantastic any month of the year when you’re craving that holiday goodness without all the work.
Susie
Exactly… sometimes I want Thanksgiving in February. Plus I love my Instant Pot!