Instant Pot Stuffing

Transform your Thanksgiving feast with our Instant Pot Stuffing! Its classic, herb-infused taste and buttery richness make it a must-try, all while freeing up your oven for other holiday delights.

A bowl with 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, I will share with you how and why you should make your stuffing in your pressure cooker!

We all have our favorite dish at the Thanksgiving table, and for many, stuffing takes the cake! Some prefer to make it and actually cook it in the turkey (stuffing), while 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. And of course we serve it alongside my Oven Roasted Turkey,Heavenly Dinner Rolls, and Creamy Green Bean Casserole!

Why We Love This Stuffing

  • Using the Instant Pot means fewer dishes to wash, simplifying post-meal tidying.
  • The Instant Pot dramatically reduces cooking time, making it ideal for quick, last-minute preparations.
  • It frees up oven space, a huge plus during large meal preparations like Thanksgiving.

Recipe Ingredients

Bread crumbled up for stuffing.
  • Unsalted Butter: Rich and creamy, it adds a luxurious, melt-in-your-mouth texture.
  • Herbs de Provence: A fragrant blend of herbs that infuses the stuffing with a warm, slightly floral taste.
  • Low-Sodium Chicken Broth: Imparts a subtle, savory depth while keeping the stuffing moist and tender.

See the recipe card for full information on ingredients and quantities.

Variations

  • Broth Variations: I prefer chicken broth for added flavor, but you can use turkey broth, vegetable broth, or water as alternatives to suit your taste or dietary needs.
  • Stuffing Base: You have choices like day-old white bread, French bread, sourdough, or cornbread. Alternatively, use pre-packaged stuffing mix or croutons for a quick option.

How to Make Instant Pot Stuffing

Step 1: Turn on Instant Pot to SAUTE mode, once hot add the butter. Sauté onion and celery until tender, about 5 minutes.

Step 2: In a large mixing bowl, add the bread, herbs de Provence, salt, pepper, garlic powder, celery salt and broth and mix together. Turn OFF Instant Pot. Pour the butter and vegetable mixture over top of the bread mixture and toss to combine.

Step 3: Scrape any crispy bits out of the instant pot and wash out the instant pot.

Step 4: Place the trivet into the Instant Pot and pour 1 cup of water into the bottom. The water will be under the trivet.

Water and trivet in an Instant Pot.

Step 5: Using two pieces of foil, create a bowl on top of the trivet inside the Instant Pot, ensuring that the stuffing wont leak out the bottom.

Foil added into the Instant Pot.

Step 6: Add the stuffing mixture to the foil bowl you created inside your 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. This typically takes 15 to 20 minutes.

Stuffing added into the Instant Pot.

Step 7: Using tongs or hot pads, remove the trivet with the foil and transfer to your preferred stuffing dish. Then, toss and serve with fresh parsley, OR to get extra crisp, transfer to a baking sheet, broil for 5 minutes, and enjoy!

Instant Pot Stuffing in a bowl.

FAQs

What add-ins can I put into this Instant Pot Dressing?

If you are wanting to add more flavors into this stuffing I would recommend adding in pecans or walnuts for a nutty addition or raisins or cranberries for more of a sweet taste.

Is this stuffing suitable for a large holiday gathering?

Absolutely! It’s easy to scale up to serve a crowd, making it perfect for Thanksgiving or Christmas dinners.

Storage Info

STORE any leftover stuffing in an airtight container in the refrigerator for 3-4 days. To FREEZE, just wrap it tightly or use a freezer-safe container, and it will stay fresh for about 1 month.

To REHEAT, thaw it in the refrigerator if frozen, then warm it in the microwave or oven. In the oven, cover with foil and heat at 350°F (175°C) for about 20 minutes, or until thoroughly warmed.

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Instant Pot stuffing served in a bowl.

Instant Pot Stuffing Recipe

Transform your Thanksgiving feast with our Instant Pot Stuffing! Its classic, herb-infused taste and buttery richness make it a must-try, all while freeing up your oven for other holiday delights.
4.60 from 67 votes
Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 30 minutes
Cook Time: 15 minutes
Pressure: 15 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: 1045kcal
Author: Andrea
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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. herbs 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
  • 1 cup of water
  • foil

Instructions

  • Turn on the Instant Pot to SAUTE mode, and once hot, add the butter. Saute the onion and celery until tender, about 5 minutes.
  • Ina large bowl, add the bread, herbs de Provence, salt, pepper, garlic powder, celery salt and broth and mix together. Turn OFF Instant Pot. Pour the butter and vegetable mixture over top of the bread mixture and toss to combine.
  • Scrape any crispy bits out of the instant pot and wash out the instant pot.
  • Place the trivet into the Instant Pot and pour 1 cup of water into the bottom. The water will be under the trivet.
  • Using two pieces of foil, create a bowl on top of the trivet inside the Instant Pot, ensuring that the stuffing won't leak out the bottom.
  • Add the bread mixture to the foil bowl you created inside your 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. This typically takes 15 to 20 minutes.
  • Using tongs or hot pads, remove the trivet with the foil and transfer to your preferred stuffing dish. Then, toss and serve with fresh parsley, OR to get extra crisp, transfer to a baking sheet, broil for 5 minutes, and enjoy!

NOTES

*The steps in the recipe have been updated from the original steps to fix the food burn notice issues that were occurring using the newer model Instant Pots. The recipe ingredients are still the same.
Be sure when you’re pulling the stuffing out of the Instant Pot to do so along with the trivet so that the foil doesn’t tear and you don’t lose any delicious stuffing.
STORE any leftover stuffing in an airtight container in the refrigerator for 3-4 days. To FREEZE, just wrap it tightly or use a freezer-safe container, and it will stay fresh for about 1 month.
To REHEAT, thaw it in the refrigerator if frozen, then warm it in the microwave or oven. In the oven, cover with foil and heat at 350°F (175°C) for about 20 minutes, or until thoroughly warmed.

Nutrition

Serving: 1serving | Calories: 1045kcal | Carbohydrates: 177g | Protein: 35g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 21mg | Sodium: 2012mg | Potassium: 496mg | Fiber: 9g | Sugar: 19g | Vitamin A: 356IU | Vitamin C: 2mg | Calcium: 782mg | Iron: 14mg

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About the Author

Andrea

Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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Comments:

    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.

  1. 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!