When you don’t have much oven or cooktop space around the holidays, this Instant Pot stuffing recipe is ideal. If stuffing is a beloved side dish at your holiday table, you’ll undoubtedly be cooking some the usual way in your turkey, but that probably won’t be enough! This Instant Pot method creates a tasty Thanksgiving stuffing that is guaranteed to delight all of your guests by combining a seasoned stuffing mix with sautéed aromatics and adding some sliced water chestnuts for extra texture.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 15 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 1 1/2 quarts |
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
Instructions
- 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.
- 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.
- 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.
- Pour 1 cup water into the Instant Pot; 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.
- 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
| Calories | 511 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 4 g |
| Protein | 9 g |
| Saturated Fat | 16 g |
| Sodium | 1343 mg |
| Sugars | 9 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Needs more spices next time but I’ll definitely make this again. I had 16 oz of dried bread crumbs and left everything else with same measurements. I liked being able to cook it in the Instant Pot to free up the oven.
Very delicious thank you
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.
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.
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.