Instant Pot Stuffing is a traditional style dressing recipe. The popular Holiday side dish, also referred to as dressing, made in the electric pressure cooker, is delicious and customizable. Add your favorite ingredients to make this the best pressure cooker stuffing as a Thanksgiving side dish recipe, or for any occasion!
You can add any kind of additions to your stuffing to make it your own.
Instant Pot Stuffing
I am picky about my Thanksgiving Holiday stuffing. I like it moist, but not mushy. I don’t like a dry stuffing! I call those croutons! I found a method that gives me my stuffing wish list, and saves space in the oven for the turkey!
Making Instant Pot Stuffing is a great solution to the oven space issue, but it also makes for a stuffing that doesn’t get dried out in the oven.
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!
You will mix the ingredients together in a bowl before transferring to the pan that you will cook it in.
To cook the stuffing in the pressure cooker you will need an inner pan. This pan will sit on a rack inside the main pot.
If you like to get a crust on the top of your stuffing, you can just pop it under the broiler or air fryer lid for a few minutes until you get the desired amount of crust.
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.
• Dried cranberries, raisins, cranberries, figs, or apricots
• Chopped nuts
• Cooked giblets
• Chopped tart apple
• Sautéd Mushrooms
If you make this easy and delicious pressure cooking stuffing recipe, please let me know. Just leave a comment below with a star rating. I’d like to know how you liked it.
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
- ½ cup Butter
- 1 med Onion, diced
- 1 cup Celery, diced
- 1 tsp Rubbed Sage, dried
- ½ tsp Kosher Salt (or 1/4 tsp table salt)
- ¼ tsp Pepper
- 2 cloves Garlic, pressed or finely minced
- 1 ½ cups Turkey Broth (use 2 cups for a more moist result)
- 1 ½ cups Water, for the pressure cooker
- ½ cup Dried Cranberries, unsweetened
- ½ cup Walnuts or Pecans, roughly chopped
- ½ cup Apple, diced
- ½ cup Chopped Mushrooms
- ½ cup Bacon, cooked, chopped
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.
This step can be done on the stove, using a skillet or in the pressure cooker pot.
Set Instant Pot to Sauté setting. To the pressure cooker pot (or skillet, if using) 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). Then add the broth and stir. Let mixture just come to a simmer, then turn off the pot/heat.
Using pot holders, remove the inner liner with the broth mixture from the pressure cooker and pour the mixture carefully over the stuffing cubes in the bowl. Toss together the stuffing cubes and broth mixture until well combined.
If you cooked veggies in the pot's inner liner: Rinse out the pressure cooker inner liner, dry it, and set it back in the pressure cooker base. Add 1 ½ cups of water to the inner liner pot.
Transfer stuffing to a sprayed 2-quart stainless or aluminum cooking pan (metal works better than glass in this case). I use my 7"x3" Stackable Stainless pan, or my Fat Daddio's 7"x3" cake pan.
Gently pat the stuffing into the pan. Don't pack it in too much. Spray a piece of foil and cover the pan tightly, crimping the edges.
Set the pan on a trivet/rack with long handles and put them into the pot.
Close the lid and lock into position. Set the Steam Release Knob to the Sealing position if applicable (some pots self-seal). Set to Pressure Cook for 20 minutes. High Pressure.
After the cook cycle ends, let the pot sit and naturally release pressure for 5-10 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° F and set the pan under it for a few minutes to brown the top. You can also use your air fryer lid 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 Pressure Cooker Stuffing Recipe
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