Insta-Cooker Chicken Cordon Blue

15 minutes


  • 3 boneless skinless chicken breasts fillet
  • 1 10.5-oz. can cream of chicken soup
  • ¼ cup milk
  • 1 cup water
  • 1 teaspoon pepper
  • 1 teaspoon minced garlic
  • ½ pound ham slices
  • 1 6-oz. pkg. sliced Swiss cheese
  • 1 6-oz. pkg. cornbread Stove-Top® stuffing
  • 1 cup butter melted


  1. In a small bowl, whisk together the cream of chicken soup, water, milk, salt, pepper and garlic until smooth. Set aside.
  2. Place the chicken breasts at the bottom of the instant pot.
  3. Add the ham over the chicken in an even layer.
  4. Top with the cheese.
  5. Pour over the soup mixture and use a spatula to spread it out evenly.
  6. Sprinkle over the cornbread stuffing mix.
  7. Pour over the butter evenly over the stuffing.
  8. Add the lid and set the valve to sealing.
  9. Set the pressure for 25 minutes.
  10. Do a quick release to release the pressure.

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