An electric pressure cooker like the Instant Pot® can help during the holidays when you are pressed for stovetop or oven space. This dressing is flavorful and is sure to please the traditionalists.

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Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
15 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 1 cup butter in the pot. Stir in celery, onion, sage, thyme, and pepper. Saute for 2 minutes. Pour in broth and mix well. Turn off pressure cooker.

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  • Combine stuffing and water chestnuts in a large bowl and pour in celery mixture from the pressure cooker. Stir to combine.

  • Grease a 1 1/2-quart, 7 1/2-inch round casserole dish with 1 teaspoon butter. Spoon in stuffing mixture; do not pack in tightly. Add 1 cup of water to the pressure cooker and place a trivet in the pot. Place casserole dish on top of the trivet.

  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes.

Cook's Notes:

Substitute low-sodium turkey broth for the chicken broth if preferred. Use up to 2 cups of stock for more moisture.

Serve as is or place in the oven and bake until top is slightly browned.

Nutrition Facts

511 calories; protein 9.4g 19% DV; carbohydrates 60g 19% DV; fat 26.1g 40% DV; cholesterol 63.8mg 21% DV; sodium 1343.1mg 54% DV. Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 5 stars
11/29/2018
This is a delicious and super efficient recipe. I made this twice at Thanksgiving and it has secured a place at the Christmas table. I made one gluten free version and one regular. Both times I simply used toasted bread that I cut into cubes and added extra sage thyme marjoram and rosemary. The method is perfectly timed. Holiday tip: Make this a couple of days before you need it and refrigerate. On the day you need it bring it to room temp and pop it in the oven to crisp up. Awesome recipe thanks for sharing it. Read More
(1)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/28/2018
This is a delicious and super efficient recipe. I made this twice at Thanksgiving and it has secured a place at the Christmas table. I made one gluten free version and one regular. Both times I simply used toasted bread that I cut into cubes and added extra sage thyme marjoram and rosemary. The method is perfectly timed. Holiday tip: Make this a couple of days before you need it and refrigerate. On the day you need it bring it to room temp and pop it in the oven to crisp up. Awesome recipe thanks for sharing it. Read More
(1)
Rating: 5 stars
12/17/2018
I made it as written for Thanksgiving (except didn't have water chestnuts). It was great. The main reason I used my instant pot is that there was no more oven room. Now I will make it again for Christmas just because it was so good. Thanks for the recipe. Read More
Rating: 5 stars
10/12/2020
This is such an easy and great recipe. Even people who don't normally like stuffing enjoyed it. It almost tasted like the box version, but tastier!! And just as easy to make. Can't make boxed anymore since I can adjust the salt content. This is my second year making it and will probably be my go-to every year from now on. Read More
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