Turkey and Stuffing

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Ingredients
  • 2 lbs uncooked turkey breast
  • 1 tsp salt
  • 1 tsp pepper
  • 3/4 cup chicken broth
  • 6 oz stuffing mix
  • 10.5 oz cream of chicken soup
  • 8 oz sour cream
  • 2 cups frozen green beans
Instructions
  • Cut turkey breast into 4 pieces such that no piece is more than 1 inch thick. Season with salt and pepper.
  • Add broth to the pot and arrange turkey in an even layer, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 7 minutes.
  • Meanwhile, in a medium bowl, gently fold together stuffing mix, cream of chicken soup and sour cream just until combined. Do not overmix.
  • When the time is up, quick-release the remaining pressure and check to see if the turkey is fully cooked. (If it is not, add 2 tbsp water, reseal the pot and select MANUAL or PRESSURE COOK for an additional 2 minutes, then quick-release again.)
  • Place frozen green beans in an even layer on the turkey--do not stir. Reseal the pot and select MANUAL or PRESSURE COOK for 2 minutes, then quick-release the pressure.
  • Place stuffing mixture in an even layer on the green beans--do not stir. Reseal the pot and select MANUAL or PRESSURE COOK for 4 minutes, then quick-release any pressure. (Since the stuffing absorbs liquids, you may not get a complete seal in this step--don’t worry.)
  • Serve hot with a side of cranberry sauce.
Notes
  • The MANUAL and PRESSURE COOK buttons are interchangeable.
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