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5 from 8 votes

Instant Pot Stuffing Recipe

Prep Time30 mins
Cook Time15 mins
Pressure15 mins
Total Time1 hr
Author: Natalie


  • 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. 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.