If you’re looking for an easy, foolproof way to make delicious, fluffy stuffing right in your pressure cooker, this Instant Pot Stuffing recipe is going to become your new go-to for holiday feasts and cozy dinners alike. The perfect mix of savory herbs, sautéed vegetables, and tender bread cubes delivers everything you love about classic stuffing, without taking up valuable oven space. Whether you’re prepping for Thanksgiving or spicing up a weeknight meal, this method guarantees moist, flavorful results every single time!
Ingredients You’ll Need
Gathering the ingredients for Instant Pot Stuffing couldn’t be simpler, but each one is essential for bringing out that traditional flavor and comforting texture. Every element plays a role, from lending a vibrant pop of color to infusing rich, herby aromas throughout your kitchen.
- Bread cubes: Use 8 cups of cubed day-old bread for the best texture—day-old bread soaks up flavors without getting mushy.
- Unsalted butter: Half a cup gives the stuffing richness and a melt-in-your-mouth taste you’ll crave.
- Diced onion: One medium onion brings sweetness and depth with every bite.
- Celery: Two stalks, diced, add crunch and that signature stuffing flavor.
- Garlic: Two cloves, minced, add a subtle warmth and savory finish.
- Poultry seasoning: Two teaspoons infuse the stuffing with classic holiday spices.
- Dried sage: A teaspoon amplifies the earthiness that sets stuffing apart.
- Salt: One teaspoon balances and draws out all those savory notes.
- Black pepper: Half a teaspoon perks up all the ingredients beautifully.
- Low-sodium broth: Two cups of chicken or vegetable broth keep things moist and add comforting layers of flavor.
- Eggs: Two large eggs, beaten, help bind the stuffing so it holds together without getting dense.
- Fresh parsley: A sprinkle of chopped parsley for garnish adds freshness and liveliness right before serving.
How to Make Instant Pot Stuffing
Step 1: Sauté the Aromatics
Start by setting your Instant Pot to sauté mode and add the unsalted butter. Once melted, toss in the diced onion and celery. Cook for about five minutes until the vegetables are soft and starting to smell irresistible. Toss in the minced garlic and sauté for another thirty seconds to infuse everything with a subtle garlicky kick. At this point, your kitchen will smell just like a holiday gathering!
Step 2: Mix the Stuffing Base
Turn off sauté mode. In a large mixing bowl, combine your cubed bread, the fragrant sautéed vegetables, poultry seasoning, dried sage, salt, and pepper. Toss everything together until every bread cube is kissed with seasoning. Pour in the chicken or vegetable broth, and mix to ensure the bread gets evenly moistened but not soggy. Last, gently fold in the beaten eggs—these help the stuffing hold its shape while still staying light.
Step 3: Prepare the Instant Pot
If needed, quickly wipe out your Instant Pot insert with a paper towel and give it a light grease to prevent any sticking. Transfer your stuffing mixture to a greased 7-inch round cake pan (the perfect size for most Instant Pot models), smoothing out the top. Add 1 cup of water to the bottom of the Instant Pot insert and place the trivet inside so your pan sits above the water, ready for steaming.
Step 4: Pressure Cook
Set your cake pan filled with stuffing onto the trivet, lock the Instant Pot lid, and make sure the valve is set to sealing. Press manual or pressure cook on high for 15 minutes. After it’s done, let the pressure naturally release for 10 minutes, then do a careful quick release for any remaining steam. This will cook the stuffing through beautifully without drying anything out.
Step 5: Rest, Garnish, and Serve
Once the pan is out of the Instant Pot, let the stuffing rest for five minutes so the steam settles and the cubes firm up just right. Shower the top with a generous sprinkle of fresh chopped parsley for a splash of color and bright, herby flavor. Serve warm, and enjoy that irresistible Instant Pot Stuffing straight from the pan or piled onto plates!
How to Serve Instant Pot Stuffing
Garnishes
There’s something magical about a final flourish of garnishes that brings Instant Pot Stuffing to life, making each serving feel a bit more special. Fresh parsley is a classic, but you could also try snipped chives, crispy fried onions, or a scattering of extra dried cranberries for a festive burst of color and flavor.
Side Dishes
Stuffing is a side that plays well with so many dinner favorites! Serve it alongside roasted turkey, tender chicken, baked ham, or even as part of a vegetarian spread. Classic sides like green beans, mashed potatoes, and cranberry sauce turn this stuffing into a true celebration feast.
Creative Ways to Present
For a fun spin, spoon the warm stuffing into individual ramekins so everyone gets their own perfectly portioned serving. Or pile it high in a rustic casserole dish for family-style dining. If you want to get fancy, use a biscuit cutter to make stuffing rounds, then broil them until crisp before plating—a restaurant-worthy presentation that always wows a crowd!
Make Ahead and Storage
Storing Leftovers
After the feasting is over, transfer any leftover Instant Pot Stuffing to an airtight container and let it cool completely. Tuck it into your fridge, where it’ll keep for up to four days, staying moist and ready to enjoy again without losing any of its charm.
Freezing
For longer storage, you can freeze this stuffing! Simply portion it into resealable freezer bags or airtight containers and freeze for up to two months. When you’re ready to serve, thaw it overnight in the fridge to preserve its soft, tender texture.
Reheating
To reheat, pop the stuffing in the oven at 350°F, covered with foil, for about 20 minutes, or warm individual portions in the microwave. If you love those crispy bits, uncover for the last few minutes. The Instant Pot Stuffing comes back to life with all its original, herby goodness intact!
FAQs
Can I use fresh bread instead of day-old bread?
Day-old bread is best because it soaks up the broth and flavors without getting too mushy, but if you only have fresh bread, just cube it up and toast in the oven at 300°F for about 10–15 minutes to dry it out before continuing with the recipe.
Is it okay to use different types of bread?
Absolutely! Mixing sourdough, French, whole wheat, or even a bit of cornbread adds complexity and great texture to Instant Pot Stuffing. Go with what you love or what you have on hand.
How do I make Instant Pot Stuffing vegetarian?
It’s so easy—just swap the chicken broth out for vegetable broth to keep things vegetarian. The flavor will still be savory and deeply satisfying!
Can I add extras like sausage, apples, or dried fruit?
Definitely! Browned sausage crumbles, sautéed apples, cranberries, or even pecans are wonderful additions. Mix them in with the bread before pressure cooking for a personalized twist on this classic dish.
What size pan fits in the Instant Pot?
For a 6- or 8-quart Instant Pot, a 7-inch round cake pan fits nicely inside on the trivet. Just grease it well so nothing sticks, and you’re good to go. Always double-check measurements before setting it in!
Final Thoughts
If you’ve never tried Instant Pot Stuffing before, there’s no better time than now. It’s deliciously easy, frees up the oven, and delivers spot-on flavor every single time. Make it your own, serve it with your favorite dishes, and get ready for rave reviews!
Print
Instant Pot Stuffing Recipe
- Total Time: 40 minutes
- Yield: 8 servings
- Diet: Non-Vegetarian
Description
This Instant Pot stuffing recipe is a quick and easy way to make a classic holiday side dish. With the convenience of the Instant Pot, you can have delicious stuffing on the table in no time.
Ingredients
Bread Cubes:
8 cups cubed day-old bread (about 1 loaf)
Butter:
1/2 cup unsalted butter
Onion:
1 medium onion, diced
Celery:
2 celery stalks, diced
Garlic:
2 cloves garlic, minced
Poultry Seasoning:
2 teaspoons
Sage:
1 teaspoon dried sage
Salt:
1 teaspoon
Black Pepper:
1/2 teaspoon
Broth:
2 cups low-sodium chicken or vegetable broth
Eggs:
2 large eggs, beaten
Parsley:
chopped fresh parsley for garnish
Instructions
- Sauté Vegetables: Set the Instant Pot to sauté mode and melt the butter. Add the diced onion and celery and cook for about 5 minutes, until softened. Stir in the garlic and cook for another 30 seconds until fragrant. Turn off sauté mode.
- Combine Ingredients: In a large bowl, combine the bread cubes, sautéed vegetables, poultry seasoning, sage, salt, and pepper. Pour in the broth and mix until the bread is evenly moistened. Stir in the beaten eggs until fully incorporated.
- Prepare Instant Pot: Wipe out the Instant Pot insert if needed and grease it lightly. Transfer the stuffing mixture to a greased 7-inch round cake pan that fits inside your Instant Pot. Add 1 cup of water to the Instant Pot and place the trivet inside.
- Cook: Set the pan on the trivet, lock the lid, and set the valve to sealing. Cook on high pressure for 15 minutes. Let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure.
- Serve: Carefully remove the pan and let the stuffing rest for 5 minutes before serving. Garnish with chopped parsley.
Notes
- Use a mix of bread like sourdough and French bread for more texture.
- If you like a crispy top, broil the cooked stuffing in the oven for 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes (including pressure build and release)
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
