This is a traditional style Instant Pot Stuffing recipe. The popular Holiday side dish, also referred to as dressing (though we have always called it stuffing!) made in your electric pressure cooker will pleasantly surprise you.
Instant Pot Stuffing
I am picky about my Thanksgiving Holiday stuffing. I like it moist, but not mushy, and I do not like a dry stuffing! I call those croutons! I found a method that gives me my stuffing wish list, and saves me space in the oven for the turkey! Making Instant Pot Stuffing is a great solution to the oven space thing, but it also makes for a stuffing that doesn’t get dried out in the oven.
Some people like to get a crust on the top of their stuffing, and to do that you would just pop it under the broiler for a few minutes until you get the desired amount of crust. I’m not a crust girl. When my mom would stuff the turkey, I was the kid who dug way into the cavity to spoon out the wettest portion! Yummy! Don’t worry, this recipe doesn’t make it that wet, I restrained myself. It actually turns out to be a perfect consistency. I just add gravy after I dish mine up and I’m good.
Toss the bread cubes with the optional add-ins (here I used dried unsweetened cranberries and walnuts) and the broth/veggie mixture.
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Instant Pot Stuffing is the perfect Holiday side dish. Make this stuffing in your electric pressure cooker.
- 12 oz Dry Cubed Seasoned Stuffing* (1 bag or box) I prefer Pepperidge Farm Herb Seasoned
- 1/2 cup Butter
- 1 med Sweet Onion, diced
- 1 cup Celery, diced
- 1 tsp Rubbed Sage
- 1/2 tsp Kosher Salt (or1/4 tsp table salt)
- 1/4 tsp Pepper
- 2 Cloves of Garlic, pressed or finely minced
- 1 1/2 cups Turkey Broth (use 2 cups for a more moist result)
- 1 1/2 cups Water, for the pressure cooker
- 1/2 cup Dried Cranberries, unsweetened
- 1/2 cup Walnuts, roughly chopped
- 1/2 cup Apple, diced
- 1/2 cup Mushrooms, chopped
Pour stuffing cubes into a large mixing bowl. Mix in any of the optional ingredients you choose to use (pictured is cranberries and walnuts). Set aside.
(This step can also be done on the stove, using a skillet. I prefer one pot) Set Instant Pot to Sauté function (Less/Low heat).
Add butter, onion, and celery. Cook, stirring frequently, until vegetables soften.
Add sage, salt, pepper, and garlic. Cook until fragrant, stirring constantly (about 30 seconds).
Add broth and stir. Let mixture just come to a simmer, then Cancel the sauté mode.
Using pot holders, remove the inner liner with the broth mixture from the Instant Pot and pour the mixture carefully over the stuffing cubes.
Toss together the stuffing cubes and broth mixture until well combined.
Rinse out the inner liner, dry it, and set it back in the IP. Add 1 1/2 cups of water to the pot.
Gently pat the stuffing into the pan. Don't pack it in there too tightly. Spray a piece of foil and cover the pan tightly, crimping the edges.
Set the pan on a trivet/rack with handles and put them into the pot.
Close the lid and lock into position. Set the Steam Release Knob to the Sealing position (not on the Ultra).
Press the Manual (or Pressure Cook) button or dial setting. Then use the + or - to choose 20 minutes (use the dial on the Ultra).
After the cook cycle ends, let the pot sit and naturally release pressure for 5 minutes. Then manually release the remaining pressure, either by turning the Steam Release Knob to Venting, or on the Ultra, press the button.
When all of the pressure is out of the pot and the pin in the lid drops, open the lid and use pot holders to very carefully lift the rack and pan out of the pot.
Set on a cooling rack and keep covered until you are ready to serve. Or, turn on your broiler to 375 degrees (F) and set the pan under it for a few minutes to brown the top.
*If you use unseasoned bread cubes, increase sage to 2 tsp, and double the salt. You might also like 1/2 tsp of Poultry Seasoning.
Resources to Make This Recipe
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