Instant Pot Stuffing Recipe

4.60 from 67 votes

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.

Prep Time30

Cook Time15

Pressure15

Total Time1

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 1045kcal

Author: Andrea

Equipment

Instant Pot

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