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Instant Pot Stuffing

November 3, 2017 by Sandy 24 Comments

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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 the electric pressure cooker, is delicious and customizable. Add your favorite ingredients to make this the best Thanksgiving side dish recipe, or for any occasion!

Instant Pot Stuffing in a bowl on a wooden board garnished with sage leaf

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.

Stuffing ingredients in a glass mixing spoon with wooden spoon

When my mom would stuff the turkey, I was the kid who dug way into the cavity to spoon out the mushiest portion! Yummy!

It actually turns out to be a perfect consistency. I like to add gravy to mine after I dish it up and let it get all gooey and even more yummy!

Close up of Instant Pot Stuffing in a white bowl on a wooden board

This Instant Pot Stuffing recipe is easy to make your own just by adding in the ingredients you like in your stuffing. Toss the bread cubes with the broth mixture, then your add-ins (here I used dried unsweetened cranberries and walnuts) and the broth/veggie mixture.

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5 from 6 votes
Instant Pot Stuffing in a white bowl on a wooden board
Print
Instant Pot Stuffing
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Instant Pot Stuffing is the perfect Holiday side dish. Make this stuffing in your electric pressure cooker.

Course: Side Dish
Cuisine: American, Holiday
Keyword: pressure cooker stuffing recipe
Servings: 8 servings
Calories: 208 kcal
Author: Sandy Clifton
Ingredients
  • 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, dried
  • 1/2 tsp Kosher Salt (or 1/4 tsp table salt)
  • 1/4 tsp Pepper
  • 2 cloves 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
Optional (any or a combination of these)
  • 1/2 cup Dried Cranberries, unsweetened
  • Raisins
  • 1/2 cup Walnuts or Pecans, roughly chopped
  • 1/2 cup Apple, diced
  • 1/2 cup Mushrooms, chopped
  • 1/2 cup Bacon, cooked, chopped
Instructions
  1. Pour stuffing cubes into a large mixing bowl. Mix in any of the optional ingredients you choose to use (pictured is dried cranberries and walnuts). Set aside.

  2. (This step can also be done on the stove, using a skillet. I prefer doing it all in one pot) Set Instant Pot to Sauté function (Less/Low heat).

  3. Add butter, onion, and celery. Cook, stirring frequently, until vegetables soften.

  4. Add sage, salt, pepper, and garlic. Cook until fragrant, stirring constantly (about 30 seconds).

  5. Add broth and stir. Let mixture just come to a simmer, then Cancel the sauté mode.

  6. Using pot holders, remove the inner liner with the broth mixture from the Instant Pot and pour the mixture carefully over the stuffing cubes.

  7. Toss together the stuffing cubes and broth mixture until well combined.

  8. Rinse out the inner liner, dry it, and set it back in the pressure cooker base. Add 1 1/2 cups of water to the inner liner pot.

  9. Transfer stuffing to a sprayed 2 quart stainless or aluminum cooking pan (metal works better than glass in this case). I use my ekovana Stackable Stainless pan, or my Fat Daddio's 7"x3" Push Pan.

  10. 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.

  11. Set the pan on a trivet/rack with handles and put them into the pot.

  12. Close the lid and lock into position. Set the Steam Release Knob to the Sealing position (not on the Ultra).

  13. Press the Pressure Cook/Manual button or dial. Then use the +/- to choose 20 minutes (use the dial on the Ultra).

  14. 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.

  15. 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.

  16. 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.

Recipe Notes

*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.

Instant Pot Stuffing is the perfect Holiday side dish. Make this stuffing in your electric pressure cooker. simplyhappyfoodie.com #instantpotrecipes #instantpotstuffing #instantpotdressing #instantpotthanksgiving

Resources to Make This Recipe

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Filed Under: Holiday, Instant Pot, Recipes, Side Dishes

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Comments

  1. Valerie

    November 26, 2020 at 7:33 pm

    I made this today and I’ll never make stuffing any other way again. Delicious!

    Reply
  2. Elizabeth Marn

    November 25, 2020 at 6:56 pm

    Would you adjust the recipe at all to include a pound of ground Italian sausage?

    Reply
    • Sandy

      November 25, 2020 at 9:49 pm

      No, I would brown it first and mix it in. It may not all fit in the pan, but it will depend on the depth of it. I use a 7″ by 3″ deep pan.

      Reply
  3. Janet

    October 10, 2019 at 6:41 pm

    I’ve never used any pan in my instant pot does it matter the material if it fits in it’s fine?

    Reply
    • Sandy

      October 10, 2019 at 7:54 pm

      The dis must be oven safe. I prefer stainless steel as it cooks faster than ceramic/glass, and I know it won’t break.

      Reply
  4. Frank Lee

    December 9, 2018 at 2:52 pm

    Good Evening Sandy –

    Do you know if you have to make multiple batches using the 7 x 3 bowl?

    Reply
    • Sandy

      December 9, 2018 at 3:34 pm

      It depends on how much you want to make. You can find a deeper bowl and make more if you want. I get several servings from this recipe.

      Reply
      • Frank Lee

        December 10, 2018 at 5:20 am

        Using your recipe, does it require you to make multiple batches?

        Reply
        • Sandy

          December 10, 2018 at 7:21 pm

          No, unless I’m cooking for more than 5 or 6 people.

          Reply
  5. Frank Lee

    December 6, 2018 at 10:10 am

    Hello Sandy –

    Do you know how many quarts the Fat Daddio’s 7″x3″ Push Pan is?

    Thank you!

    Frank

    Reply
    • Sandy

      December 6, 2018 at 1:16 pm

      I believe it is a 6 cup volume.

      Reply
  6. Frank Lee

    December 5, 2018 at 4:14 pm

    Good Evening Sandy –

    I do not have any mixing bowls. Do you think this 12-cup bowl will be big enough to mix your stuffing mix or, will I need something bigger/

    Lock&Lock-2-Piece-Large-and-Small-Mixing-Cups-with-Lids

    Thank You,

    Frank

    Reply
    • Sandy

      December 5, 2018 at 5:34 pm

      I think 12 cups is plenty big enough.

      Reply
      • Frank Lee

        December 6, 2018 at 5:04 am

        Thank you Sandy.

        Reply
  7. Kristen

    November 14, 2018 at 7:38 am

    Can this be doubled? Would it change the cook time?

    Reply
    • Sandy

      November 14, 2018 at 5:37 pm

      It can be doubled, if you have a large enough pan. I would increase the cook time by 10 – 15 minutes. It depends on how densely you pack it (try not to pack it too mard).

      Reply
  8. Beverly

    November 11, 2018 at 11:22 pm

    I made this tonight and it came out perfect! I did use 2 cups of chicken broth. Thank you for such great recipes!

    Reply
    • Sandy

      November 11, 2018 at 11:41 pm

      That’s great, Beverly! Thank you for your review!

      Reply
  9. Erin

    October 5, 2018 at 9:21 am

    Do you have suggestions about making it beforehand and heating it up in the oven when you’re ready? I want to use the Insta, but I need to make it before the event. Any tips on heating it? Add some more broth? Heat, then broil? Thanks!

    Reply
    • Sandy

      October 5, 2018 at 11:09 pm

      If you are going to use the oven to reheat it, I would probably just make it in the oven to begin with. If you make it in the IP, you can also reheat it in the IP on the Steam setting for 5 minutes. It may need more broth, and that will depend on how moist it is when you go to reheat it.

      Reply
  10. Linda C

    February 28, 2018 at 12:55 am

    Sandy, Try chopped up water chestnuts. They give it an incredible little crunch.

    Reply
    • Sandy

      February 28, 2018 at 11:48 am

      Hi Linda, what a great idea! Thank you for the suggestion.

      Reply

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Sandy wearing a black shirt and a red apron I’m Sandy - foodie with a passion for cooking and sharing my tasty recipes. My hubby Paul, our Pug Gizmo, and I live in Washington.

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