Instant Pot Dressing Stuffed Chicken Instead of Turkey with Gravy || Perfect For

If turkey isn't your favorite for Thanksgiving, consider making a delicious stuffed chicken instead. I recently prepared a mouthwatering stuffed chicken using my Instant Pot, and it turned out to be incredibly simple and quick!
For the stuffing, I opted for store-bought seasoned bread stuffing, which saved me considerable prep time. To elevate the flavor, I created a savory marinade by melting butter and mixing in a blend of fresh herbs such as rosemary, thyme, and parsley. This marinade infused the chicken with a rich aroma and taste that my family couldn't resist.
I paired the stuffed chicken with sides of sweet potatoes, and vibrant green beans, adding a lovely color contrast to the plate. The combination was utterly delightful, and I was thrilled to see that even my picky eater daughter enjoyed it!
Trust me, if you decide to try this recipe, you won't be disappointed. Your Thanksgiving celebration will feel just as festive as it would with turkey, and you'll be satisfied with every bite!
Ingredients for the marinade
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon marjoram or oregano
2~3 teaspoons of salt
1 teaspoon paprika
1/2 teaspoon black pepper
1~2 cloves of garlic
1/2 teaspoon garlic and onion powder
1 teaspoon lemon and orange zest
1/4 teaspoon lemon salt
For the stuffing
2-3 tablespoons onion
2-3 tablespoons celery
2-3 tablespoons carrots, optional
1-2 tablespoon butter
Cook all ingredients in the corn until it wilts
-Add 3 cups of the seasoned ready stuffing from a store.
-Add 1-1 1/2 cups chicken broth.
-Add some raisins, cranberries, and pecans (optional).
-Mix well and let it cool.
Steps
-Wash and dry one chicken, mine was about 4 pound
-Distribute a little marinade under the skin.
-Season the chicken with salt and pepper from the inside out.
-Stuff the chicken with the prepared stuffing.
-You can add more stuffing under the leg skin and other empty places.
-You can add stuffing at the neck side too.
-Close the opening with a wooden skewer.
-Tighten the legs with kitchen twine.
-Fold the wings under.
-Distribute the rest of the marinade over the entire chicken
-Add celery, apple, orange, onion, and garlic pieces as desired to the bottom of the pot.
-Add 2 cups of chicken broth or water to a 6 qt instant pot.
-Add the trivet.
-Add chicken on top.
-Add olive oil, salt, and pepper to the chicken.
-Clean the inside edges of the pot.
-Make sure everything is in its correct place in the pot lid before closing it.
-Close the lid and make sure the handle is in the sealed position.
-Each pound, approximately half a kilo of chicken, takes 7~8 minutes.
-When time is up wait 10 minutes before releasing the remaining pressure.
-Open the cover when the safety button is down.
-Place the chicken under the broiler for a few minutes if you want the skin to be crispy.
-Strain the liquid to make the gravy sauce.
-Set the saute button on medium, add 1-2 tablespoons of butter, or use fat from the liquid.
-Add 1-2 tablespoons flour to the melted butter.
-Cook the flour, then add the strained liquid little by little.
-Cook until the sauce becomes thick.
-You can add flour and water if the sauce is still thin.
-I cut open the chicken from the top so the filling gets slightly Krispy (optional).
-I served it with sweet potatoes and green beans.