Easy Instant Pot Stuffing

This Easy Instant Pot Stuffing Recipe is quick and delicious! With simple ingredients, save room in your oven this Thanksgiving by making this popular dish in your pressure cooker!

Instant Pot Stuffing Recipe

Hi friends! Full truth, what are your feelings on stuffing? I’m a love it or leave it kind of girl, but I know that it’s top on the list for some in my family so I oblige. If I’m tasked to make it, you know I’m taking the easy route and making it in my handy dandy Instant Pot!

Can you cook Stuffing in an Instant Pot? Why, yes you can! I seriously love this appliance so much, especially for busy weeknight meals AND to make big meals like Thanksgiving a little bit easier. You know you’re going to have that oven cranking and trying to coordinate the turkey and all the sides can be daunting. So let’s see what we can do to make your life this holiday season just a little bit easier.

Instant Pot Stuffing Ingredients

All the basics are here! Feel free to add or take away from this list, everyone likes theirs a little different right?

• Bread
• Onion
• Celery
• Bacon
• Cranberries
• Pecans
• Broth
• Spices

How to Make an Instant Pot Stuffing

Preheat oven to 350 degrees and spray a cookie sheet with baking spray. Bake the bread in the 350 degrees oven for 20 minutes. Allow the bread to cool completely before making the stuffing. The great thing about this step is you could totally do it the day before and save the rest of the recipe for Thanksgiving day!

Combine the butter, broth, celery, and onion in a pot simmering until tender. Add salt, sage, garlic, and pepper. Stir in the butter mixture. Put bread into a large bowl. Stir in the bacon, cranberries, and pecans in with the bread. Pour your butter/ spice mixture over the bread. Mix well.

Stuff into a corning ware baking dish. Cover with foil, poking a hole in the middle of the tin foil. (Make a foil sling by taking an 18inch strip of foil, fold it lengthwise twice, for lifting the dish out of the pressure cooker.)

Pour 1 1/2 cups of water into the instant pot. Put the trivet in the bottom of the instant pot. Center the baking dish on the foil strip and lower it into the Instant Pot. Fold the foil strips down so that they do not interfere with closing the lid. Lock the lid in place. Put it on High Pressure, setting the timer for 15 minutes. When beep sounds, turn off the instant pot then do a quick pressure release to release the pressure. When the valve drops carefully remove the lid. Use the foil handles to remove the baking dish of stuffing.

If you prefer the stuffing as is then after removing the baking dish from the instant pot rewrap the foil on top. keeping it on until you are ready to serve it. If you would prefer to have the stuffing a little crispy, simply take the stuffing out of the baking dish and transfer it on to a parchment lined baking tray sprayed with non-stick cooking spray. Put in preheated 350° oven for 5 – 10 minutes to crisp up the stuffing.

Tools used to make these Instant Pot Stuffing:

• Instant Pot: This is one appliance I can’t live without! We cook so many weeknight meals in it and it’s great for cooking meat!
• Corning Ware Dish: This dish is the perfect size for your Instant Pot cooking!

Complete the Meal by Making:

• Easy Instant Pot Turkey\
• Instant Pot Sweet Potato Casserole
• Easy Crock Pot Fried Apples

For More Instant Pot Recipes, Be Sure to Check Out:

• Instant Pot Turkey Chili
• Instant Pot Wendy’s Copycat Chili
• Instant Pot Sweet and Spicy Meatballs

Print

Instant Pot Stuffing

Ingredients

• 1 1/4 C broth turkey or chicken
• 1 C unsalted butter
• 1 C celery chopped
• 1/2 C crispy bacon chopped
• 1/2 C dried cranberries
• 1/4 C pecans chopped
• 1 medium white onion chopped
• 1 loaf bread cubed and toasted
• 2 tsp salt
• 1 tsp sage
• 1 tsp garlic
• 1/4 tsp pepper

Instructions

1. Preheat oven to 350 degrees.
2. Spray a cookie sheet with baking spray.
3. Bake the bread in the 350 degrees oven for 20 minutes.
4. Allow the bread to cool completely before making the stuffing.
5. Combine butter, broth, celery, and onion in a pot simmering until tender. Add salt, sage, garlic, and pepper. Stir in the butter mixture. Put bread into a large bowl.
6. Stir in the bacon, cranberries, and pecans in with the bread. Pour your butter/ spice mixture over the bread. Mix well.
7. Stuff into a corning ware baking dish. Cover with foil, poking a hole in the middle of the tin foil.
8. (Make a foil sling by taking an 18inch strip of foil, fold it lengthwise twice, for lifting the dish out of the pressure cooker.)
9. Pour 1 1/2 cups of water into the instant pot. Put the trivet in the bottom of the instant pot. Center the baking dish on the foil strip and lower it into the Instant Pot.
10. Fold the foil strips down so that they do not interfere with closing the lid.
11. Lock the lid in place. Put it on High Pressure, setting the timer for 15 minutes. When beep sounds, turn off the instant pot then do a quick pressure release to release the pressure. When the valve drops carefully remove the lid.
12. Use the foil handles to remove the baking dish of stuffing.
13. If you prefer the stuffing as is then after removing the baking dish from the instant pot rewrap the foil on top. keeping it on until you are ready to serve it.
14. If you would prefer to have the stuffing a little crispy, simply take the stuffing out of the baking dish and transfer it on to a parchment lined baking tray sprayed with non-stick cooking spray. Put in preheated 350° oven for 5 – 10 minutes to crisp up the stuffing.