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Homemade Stuffing Recipe in the Instant Pot

Stuffing is a holiday staple and now you can make it in your Instant Pot! This recipe blends sweet and savory stuffing flavors with the pot-in-pot method for an amazing Stuffing Recipe you’ll want to make over and over!
Course Side Dish
Cuisine north american, thanksgiving
Prep Time 15 minutes
Cook Time 15 minutes
Pressure Building Time 8 minutes
Total Time 38 minutes
Servings 4 servings
Calories 260kcal

Equipment

  • Pressure Cooker
  • Medium Glass Bowl/Pan
  • Cooking Spray

Ingredients

  • 3 tbsp Unsalted Butter
  • ¼ cup Carrot diced
  • ¼ cup Celery diced
  • ½ cup Onion diced
  • ½ cup Apple diced
  • ¼ cup Dried Cranberries
  • 3/4 cup Chicken broth
  • ½ tsp The Spice Hunter Rubbed Sage
  • 1 tsp The Spice Hunter Poultry seasoning
  • ½ tsp The Spice Hunter Celery salt
  • 5 oz unseasoned stuffing bread dried and cubed
  • ¼ tsp Black Pepper

Instructions

  • Turn the pot to SAUTE. In the pot, add the 3 tbsp butter and allow it to melt. Then add the 1/4 cup carrot, 1/4 cup celery, 1/2 cup onion, and 1/2 cup apple, and saute until everything is soft.
  • Add 1/4 cup cranberries to the mixture and turn the saute function off.
  • Add 3/4 cup broth, 1/2 tsp sage, 1 tsp poultry seasoning, 1/2 tsp celery salt, 1/4 tsp black pepper, and 5 oz bread. Mix to combine.
  • Use cooking spray to coat a glass bowl that will fit inside your pot. Then add the stuffing into the bowl. Cover it with aluminum foil and poke a few holes in the foil.
  • Add 1 ½ cups of water to the bottom of the pot. Add the trivet into the pot, then place the cake pan on top of the trivet.
  • Put the lid on the pot and cook for 15 minutes. When the timer is up, perform a Quick Release.
  • If you want some crispy bits on your stuffing, turn your oven to a HIGH broil and put the cake pan in the oven for a few minutes until the top layer begins to crisp up. Keep a close eye on the stuffing because it can burn easily.
  • Enjoy!

Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 
  • Stuffing Bread: I usually buy a bag of unseasoned bread cubes already ready to be made into stuffing. You can also use stale white bread, brioche, or French Bread. 
  • Apple: I used a honeycrisp apple, but Granny Smith would also be good. This is up to your preference. 
  • Cranberries: You can sub raisins if you prefer.
  • Seasonings: Celery Salt, Poultry Seasoning, Rubbed Sage, Black Pepper. I love The Spice Hunter brand, and highly recommend their products.
  •  If you want super crispy bread, you can remove the stuffing bowl from the Instant Pot and put it under the broiler for a few minutes. Make sure to watch it closely as it can burn easily. This will result in toasty bread pieces on top.
  • You can add sausage to this stuffing if you’d like. Brown your desired amount on saute and add it into the pot at the same time as the dried cranberries.
  • This recipe is very customizable. Feel free to add anything else that sounds good or omit any add-in ingredients you don’t like (with the exception of butter and broth).

Nutrition

Serving: 1serving | Calories: 260kcal | Carbohydrates: 39g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 963mg | Potassium: 221mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1652IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 2mg