Instant Pot Stuffing

4.7
(6)

This Instant Pot stuffing recipe is perfect for the holidays when you're pressed for oven or stovetop space. You'll probably be cooking some stuffing the traditional way in your turkey, but if it's a favorite side at your holiday table — that probably won't be enough! This Instant Pot version pairs a seasoned stuffing mix with sautéed aromatics and throws in some sliced water chestnuts for added texture, resulting in a flavorful Thanksgiving stuffing that's sure to please all of your guests.

1
Prep Time:
15 mins
Cook Time:
25 mins
Additional Time:
15 mins
Total Time:
55 mins
Servings:
8
Yield:
1 1/2 quarts

Need a quick and easy Thanksgiving side? Your search ends with this Instant Pot stuffing made with convenient, flavorful ingredients.

Thanksgiving dressing in a white bowl
bd.weld

Instant Pot Stuffing Ingredients

These are the ingredients you'll need to make stuffing in the Instant Pot:

· Butter: You'll need a cup of butter for the stuffing, plus one tablespoon to grease the casserole dish.
· Vegetables: Diced celery and onion add flavor and texture.
· Spices and seasonings: This Instant Pot stuffing is seasoned with rubbed sage, dried thyme, and ground black pepper.
· Broth: Low-sodium chicken broth keeps the stuffing nice and moist throughout the cooking process.
· Stuffing: Two packages of cubed seasoned stuffing is the cheap, quick, and easy base for this recipe.
· Water chestnuts: Water chestnuts add fresh flavor. If you don't like them, leave them out.

How to Make Instant Pot Stuffing

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this top-rated Instant Pot stuffing:

1. Sauté: Select the "sauté" function. Melt one cup of butter in the Instant Pot, then stir in the vegetables and spices. Sauté for two minutes, then stir in 1.5 cups chicken broth.
2. Mix: In a separate bowl, combine the cubed stuffing and water chestnuts. Pour in the celery mixture and add more broth if you want extra moist stuffing. Spoon the stuffing mixture into a greased casserole dish.
3. Cook: Pour a cup of water into the Instant Pot, insert the trivet, then place the casserole dish on top of the trivet. Close and lock the lid, select high pressure, and allow 10-15 minutes for the pressure to build. Release the pressure using the natural-release method.

Can You Make This Instant Pot Stuffing In the Oven?

If you'd prefer to make this stuffing in the oven, you can. Just prepare the stuffing, transfer it to a greased baking dish, and bake it in an oven preheated to 350 degrees F for 10-15 minutes.

Allrecipes Community Tips and Praise

"The method is perfectly timed," says Allrecipes Allstar Buckwheat Queen. "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."

"This is such an easy and great recipe," according to murdles. "Even people who don't normally like stuffing enjoyed it. It almost tasted like the box version, but tastier!"

Editorial contributions by Corey Williams

Ingredients

  • 1 cup butter

  • 2 cups diced celery

  • 2 cups diced white onion

  • 1 teaspoon rubbed sage

  • ¼ teaspoon dried thyme

  • ¼ teaspoon freshly ground black pepper

  • 1 ½ cups low-sodium chicken broth, or more to taste

  • 2 (10 ounce) packages cubed seasoned stuffing

  • 2 ounces water chestnuts, drained and diced

  • 1 teaspoon butter

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Melt 1 cup butter in the pot. Stir in celery, onion, sage, thyme, and pepper; sauté for 2 minutes. Pour in 1 1/2 cups broth, mix well, and hit Cancel.

  2. Combine cubed stuffing and water chestnuts in a large bowl. Pour in celery mixture from the Instant Pot; stir to combine. Stir in up to 1/2 cup more broth if you like moist stuffing.

  3. 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.

  4. Pour 1 cup water into the Instant Pot; place a trivet in the pot. Place casserole dish on top of the trivet.

  5. 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.

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

Tips

You can use low-sodium turkey broth instead of chicken broth, if preferred.

For crispier stuffing, transfer to a baking dish and pop it in a preheated 350 degree F (175 degree C) oven until golden brown on top, 10 to 15 minutes.

Nutrition Facts (per serving)

511 Calories
26g Fat
60g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 511
% Daily Value *
Total Fat 26g 33%
Saturated Fat 16g 78%
Cholesterol 64mg 21%
Sodium 1343mg 58%
Total Carbohydrate 60g 22%
Dietary Fiber 4g 13%
Total Sugars 9g
Protein 9g
Vitamin C 4mg 21%
Calcium 102mg 8%
Iron 3mg 17%
Potassium 334mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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