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

4.77 from 13 votes
Pin Rate
Prep Time: 30 mins
Cook Time: 15 mins
Pressure: 15 mins
Total Time: 1 hr
Author: Natalie
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.