Step 1

Turn Instant Pot to sauté setting. When display says HOT add in the butter and let melt. Add in the onions and sauté for 4 minutes.

Step 2

Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.

Step 3

Add in the chicken into bottom of pot. Layer the mixed veggies over the top. Then scoop dollops of the cream of mushroom soup over the veggies. Finally pour the contents of stuffing mix over the top evenly.

Step 4

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up move valve to venting to release pressure. Remove the lid.

Step 5

Use a fork to fluff up the stuffing. It will appear dry. Then put the lid back on and keep on the warm setting for 5 minutes.

Step 6

Remove the lid. Scoop onto plates and serve.

Step 7

Heat a pan over medium heat. Add in the butter and let melt. Add in the onions and sauté for 4 minutes. Add onions to the slow cooker.

Step 8

Add broth, cream of mushroom soup and chicken into bottom of slow cooker. Stir well. Then layer the mixed veggies over the top. Finally pour the contents of stuffing mix over the top evenly.

Step 9

Cover and cook on low for 3-4 hours.

Step 10

Use a fork to fluff up the stuffing. It will appear dry. Then put the lid back on and keep on warm for 5 minutes.

Step 11

Remove the lid. Scoop onto plates and serve.