Go Back
Print
Instant Pot Stuffing in a white bowl on a wooden board

Instant Pot Stuffing

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
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.