4 large boneless, skinless chicken breasts
1 cup chicken broth
1 large can (23 oz) Cream of Chicken soup (or two small cans)
1 bag of cornbread stuffing (14 oz) (I used to boxes of Stove Tops)
1 bag of green beans (frozen or regular) 12 oz
Optional: 1 cup sour cream

Place chicken breasts and broth in Instant Pot and cook on ‘Manual’ high power for 8 minutes, making sure that the vent is set to ‘closed’.

When the timer goes off turn off the IP and do a Quick Pressure Release and then open the lid.

Add the bag of green beans on the top of the chicken breasts, put the lid back on and turn the Instant Pot on and cook for 2 minutes on ‘Manual’ high pressure.

When the timer goes off turn off the IP and do a Quick Pressure Release and then open the lid.

Place the dry stuffing mix on top of the chicken, green beans and broth.  The stuffing will absorb the broth in cooking.

Spread the soup on top of the stuffing.  If you choose to use the sour cream you’ll want to mix the soup and sour cream together before spreading on top of the stuffing mix.  The sour cream will make the dish creamier.

Replace the lid on the Instant Pot and cook for 4 minutes on ‘Manual’ high pressure.  (This will allow you to heat the stuffing.  The IP won’t pressure cook again because the stuffing is soaking up all of the hot juices.  It’s only heating the process.)  When the timer goes off, do a quick release to release any pressure before opening the lid.

Mix all of the ingredients together. When you mix it all together you will notice the chicken start to shred with very little effort. Great with a side of cranberry sauce!  Enjoy!

Amazingly tasty!