Instant Pot Turkey and Stuffing Casserole is an easy comfort food dinner made with turkey, stuffing, and savory flavors. This pressure cooker casserole brings the taste of Thanksgiving together in one pot without spending hours in the kitchen.
I love having an easy way to use leftover turkey after Thanksgiving. This casserole is a simple way to turn those leftovers into another warm, comforting meal.
About the Ingredients
- Turkey or Chicken Breasts: Use about 2 pounds of boneless turkey or chicken breasts.
- Onion: Adds savory flavor to the casserole.
- Celery: Gives the dish a classic stuffing flavor.
- Frozen Mixed Vegetables: An easy way to add vegetables without extra prep.
- Chicken Broth: Adds moisture and flavor.
- Cream of Mushroom Soup: Creates a creamy sauce. Use two 10.5-ounce cans.
- Pepperidge Farm Stuffing Cubes: Adds that classic Thanksgiving stuffing flavor.
Be sure to check out the full recipe and ingredient list below
How to Make Instant Pot Turkey and Stuffing Casserole
Add the Ingredients: Place the turkey or chicken breasts in the Instant Pot. Add the sliced onion, chopped celery, frozen mixed vegetables, and chicken broth.
Pressure Cook: Secure the lid and cook on High Pressure for 25 minutes.
Release Pressure: Carefully perform a quick release. Check that the poultry has reached 165°F. Do not drain the cooking liquid.
Add the Stuffing: Shred the cooked turkey or chicken. Stir in the cream of mushroom soup, then add the stuffing cubes and gently mix until moistened.
Finish Cooking: Select Sauté on low and cook uncovered, stirring occasionally, until the soup is heated through and the stuffing is tender, about 5–8 minutes. Add a splash of broth if the mixture becomes too thick.
Serve: Turn off the Instant Pot and serve warm.
Tips I Found Helpful
- Use Either Poultry: Boneless turkey or chicken breasts work well.
- Don’t Drain: The cooking liquid helps soften the stuffing.
- Adjust the Moisture: Add a little extra broth if the stuffing seems dry.
- Stir Gently: Mix just until the stuffing is moistened to avoid making it mushy.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
- Freezer: Freeze for up to 2 months. The stuffing may soften after thawing.
- Reheating: Warm with a splash of chicken broth until heated through to 165°F.
Instant Pot Turkey and Stuffing Casserole
A creamy Instant Pot turkey casserole with vegetables and savory stuffing for an easy comfort food dinner.
Ingredients
- 4 boneless turkey or chicken breasts (about 2 pounds)
- 1 onion, sliced
- 1 stalk celery, chopped
- 1 bag frozen mixed vegetables
- 1 cup chicken broth
- 2 (10.5-ounce) cans cream of mushroom soup
- 1 bag Pepperidge Farm stuffing cubes
Instructions
- Place the turkey or chicken breasts in the Instant Pot. Add the onion, celery, frozen mixed vegetables, and chicken broth.
- Secure the lid and cook on High Pressure for 25 minutes.
- Carefully perform a quick release. Check that the poultry has reached an internal temperature of 165°F. Do not drain the cooking liquid.
- Shred the cooked turkey or chicken. Stir in the cream of mushroom soup.
- Add the stuffing cubes and gently stir until moistened.
- Select Sauté on low and cook uncovered for 5–8 minutes, stirring occasionally, until the soup is heated through and the stuffing is tender.
- Turn off the Instant Pot and serve warm.
Notes
Use boneless turkey or chicken breasts for this recipe. Keep the cooking liquid in the pot to help soften the stuffing. Add a splash of chicken broth if the mixture becomes too thick.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 180Total Fat: 5gSaturated Fat: 1gUnsaturated Fat: 4gCholesterol: 69mgSodium: 389mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 26g
I have had my Instant Pot for 2 years and haven’t used it once, now I can’t find the manual. I really want to. I love the idea of having a bunch of meals ready that can just be dumped into the pot. Please help.
Which frozen veggies did you use that went well with this recipe?
Can you use homemade stuffing instead of the pepperidge farm?
Will it change the time that you put it in or cook time?
I use frozen green beans instead of the mixed vegetables and instead of 2 cans of cream of mushroom I use I can of cream of mushroom and a small jar of turkey gravy. This is my favorite one pot meal and I freeze the leftover for mid winter.