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! 

Instant Pot stuffing close up image

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.

Broken bread pieces for stuffing

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 in instant pot

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!


  • Use day-old white bread, french bread, sourdough bread or even cornbread
  • Use pre-packaged stuffing mix or croutons


  • Nuts: pecans, walnuts or my favorite slivered almonds
  • Fruit: chopped apple, dried cranberries, raisins, pineapple
  • Meat: bacon, sausage, chicken
  • Others: sage, mushrooms 

Instant Pot stuffing recipe close up

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:

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

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! 
4.15 from 55 votes
Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 30 mins
Cook Time: 15 mins
Pressure: 15 mins
Total Time: 1 hr
Servings: 6 -8
Calories: 1370kcal
Author: LifeMadeSimpleTeam
Print Recipe


  • 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


  • 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.


Nutrition Facts
Instant Pot Stuffing Recipe
Amount per Serving
% Daily Value*
Saturated Fat
Trans Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @lmadesimple on Instagram or tag #LMSBakes! We can't wait to see your version!

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  1. 5 stars
    Another great recipe for my Instant Pot! This will be perfect with dinner and again for Thanksgiving; can’t wait to devour this!

  2. 5 stars
    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!

  3. Kept having the pot tell me the good was burning. Any tips?  I assume the bread is absorbing all the liquid too quickly. 

    1. I would just lessen the time a couple min, then. Or, maybe a little more liquid. Hope that helps 🙂

    2. 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. 

  4. 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. 

  5. 3 stars
    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.

  6. 5 stars
    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!

  7. I followed your recipe to the letter.   However,  the steam release valve would not come up.    What’s wrong?

    1. 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!

  8. 5 stars
    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. 

  9. 1 star
    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. ?????

  10. 5 stars
    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.

  11. 4 stars
    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

  12. 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!

    1. 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.

  13. 1 star
    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

  14. 1 star
    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.

  15. 1 star
    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.

  16. 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.

  17. 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!

  18. 5 stars
    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?