Instant Pot Stuffing
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:
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. 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 🙂
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.