Instant Pot Swiss Chicken is a chicken and stuffing casserole with lots of cheesy goodness. Chicken breasts are cooked in broth in the Instant Pot until juicy and tender and then topped with Swiss cheese and a creamy stuffing mix. This Instant Pot recipe is sure to be a family favorite. You’ll be fighting over the leftovers!
I love a Swiss Chicken Casserole like this Sandy’s Chicken. Typically it is baked in the oven, but I had a feeling it would taste even better in a pressure cooker. And it did.
Except the first time I tried it in the Instant Pot, it was a disaster. The cheese burnt on the bottom and I ended up having to scrape the whole thing out of the Instant Pot and finish it in the oven.
The trick is to cook the chicken breasts in chicken broth in the Instant Pot until they are about halfway done and then add the cheese and stuffing mix.
The pictures don’t really do it justice but give this Instant Pot Swiss Chicken recipe a try and you’ll see why it is one of my very favorite recipes.
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Instant Pot Swiss Chicken
- 3/4 cup chicken broth
- 4 boneless, skinless chicken breasts
- salt and pepper
- 4 slices Swiss cheese
- 1 6-ounce box Stovetop stuffing
- 1 can condensed cream of chicken soup, undiluted
- 1/2 cup milk
- 2 tablespoons melted butter
- Pour chicken broth into a 6-quart Instant Pot. Season chicken with salt and pepper and add it to the Instant Pot.
- Place the lid on and make sure the valve is in "sealing" position. Set to Pressure Cook on HIGH for 8 minutes.
- Manually release the pressure and when the pin drops, open the Instant Pot. Place Swiss cheese slices on top of chicken.
- In a medium bowl, stir together dry stuffing mix, condensed soup, milk, and melted butter. Do not overmix. Place mixture on top of cheese slices.
- Place lid on pot and put valve in "sealing" position. Pressure cook on HIGH for 4 minutes. Manually release pressure and serve.
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26 thoughts on “Instant Pot Swiss Chicken”
Easy recipe to follow. Used 1 cup of chicken stock and 7 minutes after adding the stuffing mix. Delicious!
It’s so easy to prepare and the instant pot does all the cooking! My roommate says this is a weekly dinner!
Hi. I love this recipe and have made it many times. However, recently I have gotten a “burn” warning after adding the cheese and stuffing mixture.
Anyone inude rice in this? I’d like to but not sure how to make that work…
Not sure you’d want to mix rice & stuffing for this. This is kind of an all-in-one casserole, with meat, starch & cheese. I serve this along with a helping of steamed veggies, but I guess if you want a 2nd starch, you could serve with some rice or maybe wild rice? I’d cook that separately though!
What size can of soup do I use??
It calls for 1 can of condensed soup, typically those are about 10ish ounces.
This calls for 1 can of condensed soup – sometimes I use cream of chicken, or cream of onion or celery, whatever I have on hand. A typical can of condensed soup is about 10oz.
I’m using cream of chicken & mushroom soup 🤌
And also using thin boneless breasts any suggestions?
I’m making tonight only second Instant Pot recipe, I’m a newbie. I plan to use four Costco (large) chicken breasts thawed and double stuffing mixture. How does this effect (if at all) the cooking times? Thanks excited to try new recipe!
Amazing! I doubled this and it came out perfect. We like casseroles so I cut the chicken into 1 inch pieces and cook it exactly the same. Thanks for the great recipe!
Do you have a nutrition list for this recipe? I have to watch my intake of certain things.
Do you cut up the chicken breast or do you leave them whole?
This is one of our favorite IP recipes!! It’s so fast & that’s a plus after working all day. I put a full cup of broth. If there’s any left, I use the rest of the broth and a little heavy cream to make a soup. I got the idea from Sweet Tomatoes — they had a Turkey & dressing soup that was SO GOOD!! Thanks for this recipe!
If using frozen chicken breasts, do I need to adjust the cooking time?
Yes, you will need to cook for longer. I am not sure how much longer becasue I never cook frozen chicken. I prefer to thaw it in the refrigerator first.
I use frozen chicken breasts. The only adjustment I use is to pepper AFTER the 8 minutes of cooking and before the swiss cheese.
Brand new to Instant Pot. When I did the 4 minutes, the Instant Pot was saying Burn, and it seems like the chicken is all stuck. What did I do wrong?
You need to make sure the liquid makes its way to the bottom before you start pressure cooking.
CAn u double it without messing with time?
Do you put the chicken on the rack in the pot? Or directly on the bottom?
In the pot. I don’t use the rack.
I don’t care for swiss. Could I use cheddar or mozarella?
I made mine with Muenster cheese it was delicious
I use provolone and it turns out great!