This Instant Pot Swiss Chicken is a super simple dinner that is always a crowd pleaser. It’s perfect for those nights you are too tired to make dinner but don’t want to fall back on eating out.
Add this to your list of go-to Instant Pot chicken recipes, because it’s an easy one to make any time. Only a few ingredients, everyone loves it, and it’s easy to make!
For years, I’ve been making a Swiss Chicken Casserole at least once a month. My whole family loves it and it’s so easy. Plus, I almost always have all the ingredients on hand.
Because I’m obsessed with my Instant Pot though, I just HAD to see if I could convert it. The original version is just as easy though so you’ll find that conversion below too!
Here are the video instructions for the recipe. Please note that in light of reader comments, I’ve converted the recipe to a pot-in-pot dish, which isn’t reflected in the video. The remaining steps are the same though.
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How to Make Instant Pot Swiss Chicken
This Instant Pot Swiss Chicken is truly a dump meal. You just put the ingredients in the pot and then let it pressure cook.
For those of you who like the in-process photos, I’ve attempted to break it down into steps below.
PLEASE NOTE: This recipe was updated on 1/14/2019 after several readers continued to have burn error issues. If you are one of the 50,000 people who made the previous version with no trouble, simply follow the instructions below without the pot-in-pot method.
Step 1 – Place butter in bottom of pan
First, add butter cut into small cubes to the bottom of your pan.
Step 2 – Add chicken and cheese
Next, place chicken breasts on top of the butter. Then, top each breast with Swiss cheese.
Step 3 – Add the sauce
Now, combine the cream of chicken soup and milk in a small bowl.
Then pour it over the chicken and cheese.
Step 4 – Add the Stuffing
Now sprinkle the stuffing over the top. Pour broth (or water) evenly over the stuffing.
Step 5 – Prepare Instant Pot for Pot-in-Pot
Place the trivet in the bottom of the inner liner of your Instant Pot. Add 1 cup of water to the pot.
Make a foil sling or use a silicone sling. Use the sling to lower pan with chicken and stuffing onto the rack.
Step 6 – Pressure Cook
Secure the lid and select “Poultry” setting (or “Manual” if you don’t have the Poultry setting). Make sure the time is set to 15 minutes.
Let the pressure release naturally for 10 minutes. Dinner is ready!
Spoon each chicken breast onto plates and top with the stuffing mixture from the pot. Dig in!
Ready to make this Instant Pot Swiss Chicken? Here’s the recipe card with the exact measurements.
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IMPORTANT NOTE: This recipe was updated on 1/14/2019 after several readers continued to have burn error issues. If you are one of the 50,000 people who made the previous version with no trouble, simply follow the instructions below without the pot-in-pot method.
📋 Recipe
Instant Pot Swiss Chicken
Ingredients
- 1/4 cup butter cut into small cubes
- 4 chicken breasts boneless and skinless preferred
- 6 slices swiss cheese
- 1 can Campbell’s low sodium cream of chicken soup
- 1/2 cup milk
- 1 box Stove Top chicken stuffing mix
- 1/2 cup chicken broth or water
- 1 cup water
Instructions
- Place butter cubes in bottom of a cooking pan that fits inside your Instant Pot.
- Place chicken in IP on top of the butter and top each piece of chicken with swiss cheese. If your cheese slices are hanging over the edges of the chicken, break off the excess and stack on top to prevent cheese from falling to bottom of pot and scorching.
- Combine the cream of chicken soup with the milk and pour over everything.
- Pour the stuffing mix evenly over the chicken.
- Pour broth/water evenly over the stuffing.
- Place trivet in bottom of your Instant Pot. Add 1 cup of water to the pot. Make a foil sling or use a silicone sling and use to lower the pot of chicken and stuffing onto the trivet.
- Secure the lid and select the “poultry” setting for 15 minutes.
- Natural release for 10 minutes.
- Serve immediately with green beans or salad.
Notes
Nutrition
Oven Baked Swiss Chicken
To make the oven-baked version of this Instant Pot Swiss Chicken, use the ingredient list above (minus the broth/water) and do the following:
- Preheat oven to 350 degrees F. Grease a 9 x 13 baking dish.
- Arrange chicken breasts in baking dish. Top with Swiss cheese.
- Combine cream of chicken soup and milk in a small bowl and pour over the chicken.
- Sprinkle stuffing mix over the chicken.
- Melt butter in small bowl in the microwave. Then, pour evenly over the stuffing.
- Cover the dish with foil. Bake at 350 degrees for 45-50 minutes.
More Easy Dinner Recipes
If you liked the simplicity of this Instant Pot Swiss Chicken, you might enjoy some of these other recipes.
Baked Pork Chops and Apples with Brown Sugar Glaze
Instant Pot Chicken Taco Bowls
And this Instant Pot Chicken Broccoli and Rice dish from I Don’t Have Time for That is another of my family’s favorites!
More Instant Pot Resources
Love your Instant Pot? Find more Instant Pot Recipes here. And check out my favorite Instant Pot Hacks.
I followed the recipe and it came out great. My husband loved it!
This looks delicious! Excited to try it out next week. Thanks Ashley!
Hi Caroline, make sure you follow the notes in the recipe card when you make it. Even after I made adjustments and had several friends test it, some readers were still having trouble. I think it’s the cheese falling to the bottom and burning so I made some notes to hopefully prevent that from occurring. Let me know how yours turns out!
I got my IP today and was so excited to try this recipe for dinner tonight. Followed it to a T and got the burn error 3x. Tried moving it around to get liquid at the bottom and now I’m having to dump in a dish and bake it. I’m so sad and hope this isn’t how all my attempts turn out.
Ok so tried this again tonight…tried pouring the broth in the bottom and placing the chicken & cheese on the rack. Still burning on the bottom. I don’t know what is going wrong but it has me in tears. Ugh!!!
I got the burn notice! ?dinner ruined
Can I use frozen chicken breast? If so, do I need to modify the cooking time?
I haven’t made it with frozen breasts, but I would increase the time by 2 minutes. It will take longer for the pot to come to pressure with frozen meat too so your overall cooking time will increase more than 2 minutes.
We made this recipe three times and this is what I did. I pour a bit of liquid at the bottom of the pot so when the cheese started to melt it didn’t burn. Also, we have to electric pressure cookers and with the IP it seems to need the liquid at the bottom more vs the Crockpot counterpart. I hope this helps because it is one of our favorites dishes since we found this recipe here. Oh, also we didn’t use shredded cheese.
This also failed for me in my 8 qt instant pot. I got the burn message twice. I added more broth than necessary and still failed. I dumped everything in a pan and put it in the oven. So sad it failed, I’m a newbie and broke my Insta spirit.
I also received a burn notice. I added extra broth to the recipe after the first error but it did not work.
Hi Karen, thanks for the feedback. I pulled the recipe down after reading your comment yesterday and had a team of food blogging friends work on it with me. I’m much more confident in this revision since it was tested in multiple pots by IP cooks in different locations. I’m sorry the former version failed for you and I truly appreciate that you took the time to leave the feedback so I could work towards a version that provides more consistent results for all IP users.
I am planning on trying this with a few modifications. I’m going to add broth to the bottom and put my chicken on the trivet with the butter on top of the chicken, under the swiss and then will add everything else as directed. I may use thighs since that is what I have in the freezer right now. I’ll report back!
Hi Stacy, I’m excited to hear how it works for you. Please do come back and let me know how your version turns out.
Was the chicken frozen versus not?
I haven’t ever made it with frozen chicken breasts. Mine was fresh (actually, previously frozen but thawed is more accurate).
I’m brand new to the instant pot and apparently they discontinued the “poultry” button. I had to do some research and apparently this is equates to high using the pressure cook button. Also, I have the 6 qt and found that the liquid didn’t seep through to the bottom so my chicken was actually a little dry. I think next time I’ll put a thin layer of liquid in the bottom. Other than that it was delicious, thank you for sharing!
What about only using 2 chicken breast instead of 4? Will the cooking time still be the same? I plan on using the same amount of soup and milk, just less chicken breast.
Hi Heather,
Yes, you’ll want to reduce the time by at least 2 minutes so they don’t end up dry.
Thanks for letting me know. 15 minutes of cook time plus another 10 of natural release should be plenty for boneless, skinless breasts. I hope the oven saved them!
Maybe my chicken breasts were too large? Once I finished it off in the oven it was delish! 🙂
I plan on trying this later this week. My Instant Pot(LUX50), doesn’t have a poultry button, would I just use the manual button for 15 minutes?
Yes, that will do the same thing. 🙂