Turkey and Stuffing

By: Chop Secrets

Turkey and Stuffing
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner
cuisine icon Difficulty
Medium
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["The MANUAL and PRESSURE COOK buttons are interchangeable."]
cuisine icon Keywords
30-60 min, 4 servings, chicken broth, contributed, cook 30 min, cream of chicken soup, dinner, frozen green beans, medium, modern, pepper, prep 5 min, pressure cook, salt, sauté, sour cream, stuffing mix, uncooked turkey breast

prep icon Prep Time
5 min
cook icon Cook Time
30 min

serving icon Servings
4 servings
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.
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