Instant Pot Stuffing Recipe
Transform your Thanksgiving feast with our Instant Pot Stuffing! Its classic, herb-infused taste and buttery richness make it a must-try, all while freeing up your oven for other holiday delights.
Nutrition Facts
Ingredients
Instructions
Turn on the Instant Pot to SAUTE mode, and once hot, add the butter. Saute the onion and celery until tender, about 5 minutes.
Ina large bowl, add the bread, herbs de Provence, salt, pepper, garlic powder, celery salt and broth and mix together. Turn OFF Instant Pot. Pour the butter and vegetable mixture over top of the bread mixture and toss to combine.
Scrape any crispy bits out of the instant pot and wash out the instant pot.
Place the trivet into the Instant Pot and pour 1 cup of water into the bottom. The water will be under the trivet.
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Continue Reading at Lifemadesimplebakes →Chef's Notes
*The steps in the recipe have been updated from the original steps to fix the food burn notice issues that were occurring using the newer model Instant Pots. The recipe ingredients are still the same.
Be sure when you’re pulling the stuffing out of the Instant Pot to do so along with the trivet so that the foil doesn’t tear and you don’t lose any delicious stuffing.
STORE any leftover stuffing in an airtight container in the refrigerator for 3-4 days. To FREEZE, just wrap it tightly or use a freezer-safe container, and it will stay fresh for about 1 month.
To REHEAT, thaw it in the refrigerator if frozen, then warm it in the microwave or oven. In the oven, cover with foil and heat at 350°F (175°C) for about 20 minutes, or until thoroughly warmed.
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Reviews from the Original Source
I put the stuffing in my instantpot steamer rather than using foil.
I like my dressing very moist so used more liquid
Delicious
Vegetables I thought should have been cooked longer. Still harder than I preferd
Other than that smell and taste was very good
For that reason I only gave it a 4 star rating
If I want to add apple and cranberries when would I do that? Excited to try it!!
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