Real Recipes From Real Home Cooks ®

stuffed chicken in pressure cooker

★★★★★ 3
a recipe by
Susan Phillips, Newmeyer
Elizabeth, PA

My husband, mom, and friends love this chicken I make in my electric pressure cooker! All the flavors mingle and you're left with a treat for your taste buds. To me, the hero in this recipe is the cheesecloth. Read on and see!

Blue Ribbon Recipe

Yum, this stuffed chicken is fall off the bone tender after cooking in the pressure cooker. It's moist and cooks in a fraction of the time. The pressure cooker infuses the flavor of veggies into the chicken. The chicken does not get as golden brown as it would when roasted, but it's tasty. Wrapping the chicken in the cheesecloth is very smart. It keeps the chicken from falling apart before you're ready to eat and makes it easier to serve. A must-try recipe.

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 4
prep time 20 Min
cook time 1 Hr
method Pressure Cooker/Instant Pot

Ingredients For stuffed chicken in pressure cooker

  • 3-5 lb
    whole chicken
  • 3 c
    chicken broth
  • 4-6 md
  • 4-6 md
  • 2 clove
  • 1 md
  • 1 box
    Stove Top stuffing
  • 1 pkg
  • 1 tsp
    each salt & pepper

How To Make stuffed chicken in pressure cooker

  • Preparing stuffing in a bowl.
    Make your stuffing first. Put stuffing in a bowl and add 1 1/2 cups warm water. Stir it around till moist then set aside.
  • Washing potatoes.
    Wash potatoes. I leave the potatoes whole with the skins on.
  • Chopping carrots and onions.
    Chop carrots and onions. Set aside.
  • Washing the chicken.
    Wash chicken inside and out (makes sure to take out any giblets that might be packaged up inside.)
  • Drying the chicken.
    Pat dry. Set aside.
  • Cutting the cheesecloth into strips.
    Take out your cheesecloth and cut enough off to wrap the chicken “twice” leaving the ends long enough to tie a knot on the top. This serves two purposes . . . It’s so much easier to lift the knot out of the cooker, the chicken doesn't fall apart in the pot and all the bones and stuffing stay put! I also do this with chicken noodle soup.
  • Stuffed chicken on the cheesecloth.
    Once you have opened and cut the cheesecloth, unwrap it on a cutting board or counter. (It will be very thin, that’s why I double it.) Place the chicken on one end of the cheesecloth and stuff the chicken.
  • Rolling chicken in cheesecloth.
    Once it’s stuffed, roll the chicken, with the cheesecloth, to the other end of the cheesecloth.
  • Tying ends in a knot.
    There should be enough cheesecloth on the ends to tie in a knot. Set aside.
  • Chicken broth, garlic, and onions added to pressure cooker.
    Add the chicken broth to the pot. Add the crushed garlic and onion.
  • Potatoes placed in pressure cooker.
    Place the potatoes on the bottom of the pot.
  • Stuffed chicken on top of the potatoes in pressure cooker.
    Place your stuffed chicken on top of the potatoes. That will serve as a rack for the chicken.
  • Carrots, salt, and pepper added to pressure cooker.
    Add the chopped carrots, salt, and pepper. If you think you want more broth, add it now.
  • Closing lid of pressure cooker.
    Close the lid and set the timer for 50 minutes. (It’s stuffed so you have to be careful.) When done, let the pressure release naturally.
  • Removing cooked chicken from pressure cooker.
    Open the lid and take out the chicken holding the knot and place it on a platter or plate. (Careful knot will be hot.) Grab with the hot pad or tongs.
  • Checking the temperature of the chicken.
    Cut off the cheesecloth and check to see if it's done. If for some reason it’s not fully cooked, place back in cooker, close lid and leave on warm for another 5 minutes or so. Voila! A one-pot meal that’s tender and juicy!