Our classic, buttery and herb topped bread stuffing is delicious and is the favorite of many Thanksgiving connoisseurs. This Instant Pot Stuffing is quick and easy and will help free up the much-needed oven space!
Today’s I will share with you how and why you should make your stuffing in the Instant Pot! I love using the Instant Pot because it frees up my oven for oven-roasted turkey, rolls, and green bean casserole! Stuffing in the Instant Pot is fast and delicious and I can’t imagine a turkey dinner without it!
A Must-Have Side Dish
We all have our favorite dish at the Thanksgiving table and for many, stuffing takes the cake!
Some prefer to make it and actually cooked it in the turkey (stuffing) and others prefer to make it in a pan outside of the turkey (dressing). We like to make it outside of the turkey, which is technically called dressing, but growing up we always called it stuffing.
However you make it, it’s definitely a side dish to make for Thanksgiving. Our version is delicious and full of flavor.
How to Make IP Stuffing
The great thing about stuffing is it is easy to make, especially in your Instant Pot! You can use stuffing from a box or you can use a day old loaf of white bread, the instructions are the same!
I like to use chicken broth because it adds extra flavor to the stuffing and I usually always have it on hand! However, you can also use turkey broth, vegetable broth, or water.
SAUTE: Begin by turning your Instant Pot to saute mode. Once it is hot, add the butter and saute the onions and celery (about 5 minutes)
COMBINE: In a separate bowl, mix your bread and seasonings, and set aside. Once your sauteed vegetables are done, pour the butter and veggies over the top of the bread mixture. Mix until evenly coated.
PRESSURE COOK: You will want to make sure to scrape off any burnt crispies from the bottom of your Instant Pot before transferring everything back to it. Then add your chicken broth. Close and seal your pressure cooker and then Manual cook on High Pressure for 13 minutes. Let the pressure naturally release.
BROIL: This step is optional, but if you like your stuffing to have a little bit of crispiness to it, transfer it to a cookie sheet and broil for 5 minutes.
Stuffing Variations
There are so many types and variations of stuffing! Plus there are so many ways to jazz up your stuffing! Here are some suggestions of ingredients you can add to your stuffing!
STUFFING BASE:
- Use day-old white bread, french bread, sourdough bread or even cornbread
- Use pre-packaged stuffing mix or croutons
ADDITIONS:
- Nuts: pecans, walnuts or my favorite slivered almonds
- Fruit: chopped apple, dried cranberries, raisins, pineapple
- Meat: bacon, sausage, chicken
- Others: sage, mushrooms
Storing Tips + Leftovers
The great thing about stuffing is that it stores and reheats so well! Store leftover stuffing in an air-tight container in the refrigerator for 3-4 days. Or freeze in a freezer-safe container for up to 3 months.
To reheat, let the stuffing come to room temperature so that it will reheat evenly (usually 30 minutes) then place in a 350-degree oven for 20-30 minutes or until it is warmed through. Or in the microwave, cook for 2-3 minutes, stirring every minute to make sure it heats up evenly.
Leftover Ideas:
- Bacon-wrapped stuffing bites
- Chicken Stuffing Casserole
- Stuffing Muffins
- Stuffing balls (either deep-fried or baked)
And remember that stuffing doesn’t just have to be on special holidays! Enjoy it year-round with your favorite pork chops, pot roast, meatloaf or roasted chicken!
For more holiday sides, check out:
Instant Pot Stuffing Recipe
Ingredients
- 1/3 c. unsalted butter
- 1 small yellow onion - diced
- 3 stalks celery - thinly sliced
- 12 c. dried cubed white bread - 1 day old
- 2 tsp. herbes de Provence
- 1 tsp. salt
- 1/4 tsp. ground black pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. celery salt
- 1 3/4 c. (14 oz. can) low-sodium chicken broth
- 1 tsp. freshly chopped parsley
Instructions
- Turn on Instant Pot to SAUTE mode, once hot add the butter. Saute onion and celery until tender, about 5 minutes.
- In a large bow, toss the bread, herbes de Provence, salt, pepper, garlic powder, and celery salt. Turn OFF Instant Pot. Pour the butter and vegetable mixture over top, toss to combine.
- Return mixture to the Instant Pot. Add broth. Close lid and lock, turn leaver to seal position. Turn ON to MANUAL mode with HIGH pressure selected for 13 minutes. Let the pressure release naturally.
- Toss and serve with fresh parsley, OR to get extra crisp, transfer to a baking sheet and broil for 5 minutes.
I love the idea of making stuffing in my IP! Thank you for sharing this recipe!
Another great recipe for my Instant Pot! This will be perfect with dinner and again for Thanksgiving; can’t wait to devour this!
This is great! It will save me yet another pot on the stove on Thanksgiving. Thanks for sharing.
Stuffing in the instant pot?! Yes, PLEASE. So excited to try!
This looks like such a tasty recipe and the fact that it’s in the instant pot makes it even better! Can’t wait to try!
Kept having the pot tell me the good was burning. Any tips? I assume the bread is absorbing all the liquid too quickly.
I would just lessen the time a couple min, then. Or, maybe a little more liquid. Hope that helps 🙂
Put your stuffing in a cake pan and put a round silicone pad in the bottom of the instant pot with 1 cup of water.
do you cover the cake pan or leave it uncovered?
Kept getting the burn notice. Saw your other comment about this – you can’t reduce the time because the burn notice comes on before it arrives to pressure. I added more liquid, and now it’s soggy.
The instructions don’t say when to add the broth, and the same burn notice on the instant pot, ended up just taking it out and putting in the oven, flavour is great although.
I love using my Instant Pot! This is going to be so helpful in saving space on Thanksgiving day. Also, everything tastes better in the instant pot! Stuffing is a favorite of mine!
This has to be the easiest way to make stuffing! This is my new go-to from now on! So good!
I followed your recipe to the letter. However, the steam release valve would not come up. What’s wrong?
Hmm..I’m not sure. It should have. I wish I knew. Instant pots can be stinkers!
So, when do I add the chicken broth? It’s in the ingredients, but not in the recipe steps.
So sorry, I will need to add that. You will add it in step 3, before closing the lid to pressurize for 13 min. Thanks for catching that!
This recipe doesn’t say when to add the broth!
Sorry, I need to add that. Add it in step 3, before closing the lid 🙂
Kept getting a burn notice so I did turn off and add more liquid. No luck it came on again. I moved stuffing to a pan for the oven. House smells amazing; I know it will be heaven. Thank you all for the tips; I tried lol.
If I want to add apple and cranberries when would I do that? Excited to try it!!
Turned out kinda dry. Then I realized that the printed version of recipe doesn’t have an addition of the broth.
Looks like you have known that for a while and still didn’t edit. ?????
I did edit that a couple weeks ago, so I apologize that it didn’t print on your copy.
For those of you who are getting a burned signal I have learned that if after you take the veggies out and put them in the bread if you will wash your pot out and the. Spray a little bit of cooking spray and then put the broth first and then the bread mixture you won’t get that burn signal. This recipe was amazing! Thanks for sharing.
So happy you liked it! I appreciate you sharing that!
Vegetables I thought should have been cooked longer. Still harder than I preferd
Other than that smell and taste was very good
For that reason I only gave it a 4 star rating
Totally fine to cook things a little more to your preference. And smelling it is half the fun!
Once I read the comments and put the stuffing in a pan and the water in the bottom it cooked fine.
Hello – Thanks for posting this but I am not seeing a serving size for this recipe. Can someone comment or add? Looks great and frees up the oven!
6-8 servings. I’ll add it to the Recipe card.
Can you double the recipe?
Yes, you can double the recipe if your Instant Pot is 6 quarts or larger.
How much dried stuffing mix would you use if you were to use that instead of bread? They seem to come in 8 oz bags
Hi Joe,
You would still need 12 cups, but there isn’t an easy way to convert weight in oz. to volume in cups, so you would have to eye it and make a good guess as to how many packages to buy. Just make sure to buy the unseasoned version.
Completely unsure how anyone has gotten this to work. Have wasted so much ingredients attempting this twice for it to just burn to the bottom every time. Don’t waste your time
What size instant pot does this work in?
This will work in a 3 quart or larger instant pot.
May be because I used grain free bread. I’m posting a review so no one is disappointed. My stuffing burned causing my instapot to send an error message. I used a grain free bread but I haven’t had issues in the past cooking in the oven. I think I’ll stick to cooking stuffing in the oven.
Instant pot wouldn’t cook,, stopped with “burn food” notification. Had to scrape out and put into oven. Maybe if it was put into another dish and on a trivet in the cooker it would have worked. Won’t try this again straight into the cooker.
Made this for Thanksgiving. I too kept getting the burn notice. I added more of the broth and it was mushy. I added more bread and it was still mush. I then turned put it on keep warm for about 30 minutes and it ended up perfect! Ran out of stuffing so my son asked me to make another batch the next day. Will be making it again for Christmas but will put the broth in before I add the bread/veggie mixture. Thanks for the tips on that everyone.
Burn notice. Not sure how this is worked for anyone. Don’t attempt.
The flavor was awesome but I too had problem with getting error before it went to pressure. I used more than double the liquid. Ended up switching to bake in my air fryer. Won’t try again!
1st time ever using an insta pot
Came out mushy, with the burn notice on const
Good flavor though
Terrible recipe. Burned even after adding 3 times the broth. Very annoying.
Going to try this for thanksgiving, can’t wait!
Would this work using the pit in pot method? I’ve read a number of comments about the burn message so I thought of using the 3 quart ip insert in my 6 quart instant pot. Would have the smaller pot sit on top of the water in the 6 quart pot. Any suggestions on what I may need to do differently for the recipe?