This recipe for Instant Pot Thanksgiving Stuffing is not only delicious and flavorful, but it’s also easy and makes enough to feed the entire hungry family. It’s done in the pressure cooker so you have one less thing in the oven to watch!
Thanksgiving will be here before you know it, and I am so glad that I have my Instant Pot to help me out this year. I’ll be doing the majority of our holiday dishes in the pressure cooker and that would mean a lot less stress!
If someone is skeptical that you can make traditional Thanksgiving stuffing in the pressure cooker, this recipe is sure to make a believer out of them. It’s also helpful because you won’t have to worry about one more thing in the oven when you’re trying to juggle everything that has to cook simultaneously.
Pressure cooker bread dressing
I don’t know about you, but my Thanksgiving plate is all about the stuffing. Nothing against green bean casserole or turkey or sweet potatoes, but I really could eat stuffing every single day. The sage, onion, and celery combined with the chicken broth and bread turn into something magical.
Technically, this is dressing because it’s not cooked inside the bird, but I always call it stuffing. What’s in a name when it tastes this good, right?
- Day-old bread– if you don’t have day-old bread, you can cube your bread and dry in the oven. Arrange in a single layer on a baking sheet and toast at 250 F until slightly crispy on the edges.
- Celery and onions – you can’t have stuffing (or dressing) without these two!
- Butter– adds flavor.
- Poultry seasoning – the classic spice for Thanksgiving dressing!
- Salt and pepper– season to taste
- Chicken broth– substitue vegetable broth to make the dish vegetarian
- Fresh parsley– chop and use as garnish
Dress up and make your stuffing ultra special with extra mix-ins. Depending on the amount you add, you might need to increase the broth to keep the dressing moist.
- Meat– add a hearty, smoky layer of flavor with sausage, ham, or bacon. Brown the crumbled or chopped meat in the Instant Pot and saute the onions and celery in the rendered fat; skip the butter.
- Fresh veggies – mushrooms or apples are great options
- Nuts– try pecans, walnuts, almond slivers, or pine nuts. Toast them for added aroma and toss in with the bread.
- Dried fruits– raisins, dried cranberries or apricots are tasty options to explore
- For a more moist consistency, use two cups of broth.
- To give the stuffing a slightly crisp and golden top, pop it under the broiler before serving.
How to serve and store
- Instant Pot bread stuffing makes a tasty side dish for your holiday turkey or ham. Serve along with carrots and mashed cauliflower or potatoes to complete your Thanksgiving feast!
- Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days or freeze for up to 2 months.
- Reheat in the microwave at 2 to 3-intervals until completely warmed through, stirring well between intervals to distribute heat.
- cooking spray
- 1 stick unsalted butter
- 1 onion, peeled and diced
- 3 stalks celery, diced
- 1 tablespoon poultry seasoning
- 1 teaspoon Kosher salt
- 1/2 teaspoon pepper
- 1 1/2 cups chicken broth
- 12 cups day-old bread, cut into 1 1/2 inch pieces
- fresh parsley, chopped
- 6-inch springform pan
- Instant Pot
- Spray the inside of the springform pan with cooking spray and set aside.
- PRESS the SAUTE mode button on the Instant Pot. When HOT appears on the display, add butter and heat with the Instant Pot lid open until it begins to melt.
- Add onions and celery and cook for about 3 to 4 minutes or until softened. Turn off heat and stir in oregano, thyme, salt, and pepper.
- Add the bread cubes and mix well.
- Add 1 1/2 cups of broth and gently mix; add additional broth as needed.
- Transfer the stuffing mixture to the prepared pan and cover with foil. Do not overpack and use two or three pans as needed.
- Wash the Instant Pot insert, dry, and place back into the device. Pour 1 1/2 cups of water into the bottom of the pot and place the trivet. Place the pan of stuffing on the trivet.
- Close and lock the lid and set the valve in the SEALING position. Pressure cook on HIGH for 20 minutes.
- Once the Instant Pot has finished cooking, allow it to naturally release for 5 minutes and then turn the steam valve for a quick release of any remaining pressure.
- Using pot holders, carefully remove the pan. Remove the foil and fluff the stuffing with a fork before serving. Garnish with fresh parsley.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”