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Instant Pot Stuffing

Are you making your holiday dressing outside the turkey? Look no further than this Instant Pot Stuffing. Made with simple ingredients, this stuffing casserole is easy to make and has classic, savoury holiday flavour.

If you’re looking for more holiday side dishes to make in your Instant Pot, check out my easy No-Drain Mashed Potatoes!

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A slice of stuffing slightly pulled away from the rest of the bundt pan stuffing casserole.

I love to use a pressure cooker to save stovetop and oven space when preparing our Thanksgiving and Christmas meals. It’s become the only way I’ll make mashed potatoes and now I love pressure cooking our stuffing too! Instant Pot Stuffing is a great option if you need to keep it vegetarian (i.e. not cooked in the bird), or if you simply need to make more than can fit in your turkey.

Another benefit to this recipe is the beautiful presentation. The bundt pan gives it a pretty, sliceable shape, though you can also make it in a regular round cake pan.

Ingredients

Below is an overview of the ingredients and steps to make this Instant Pot Stuffing recipe. See the recipe card below for all the details!

  • Brioche – I highly recommend using brioche or challah for this recipe. I used a loaf of sliced brioche. These types of bread offer a hint of sweetness to the dish and beautiful soft texture that result in perfectly moist stuffing. We also tested this recipe with French bread and though it worked, the texture was more dry and the flavour just wasn’t as good.
  • Butter – for sautéing and flavour
  • Onion – for flavour
  • Celery – for crunch
  • Eggs – the binding ingredient
  • Broth – chicken broth and vegetable broth both work. Be sure to use vegetable if the dish needs to be vegetarian.
  • Poultry seasoning – this is what gives the classic stuffing flavour. If you don’t have this on hand, you could use 1 teaspoon of dried ground sage, plus half a teaspoon of dried thyme or marjoram.
  • Salt and pepper
Ingredients needed to make Instant Pot Stuffing, viewed from overhead.

How to make it

First, make sure you start with stale or dried out bread. Cut it into half-inch to 1-inch cubes, then leave it out overnight or toast it in the oven at 300 °F for 20-30 minutes. I prefer to use the toasting method – it’s guaranteed to work the same every time.

Next, turn on the Sauté function on your Instant Pot and melt the butter. Add the onion and celery and sauté for 3-5 minutes, until softened and fragrant.

Meanwhile, in a large bowl, whisk the eggs, then whisk in the broth, poultry seasoning, salt and pepper. Once the onions and celery are done, carefully transfer them to the large bowl and mix them in.

A 3-photo collage showing steps to make Instant Pot Stuffing: toasting the bread, stuffing in a bundt pan and the covered pan with a foil sling in the pressure cooker.

Then, add the cubed bread to the bowl and gently fold it in, until the bread has soaked up the liquid and the vegetables are evenly distributed. Transfer the stuffing mixture to the bundt pan and cover with foil.

Clean out the cooled insert, dry it off well and return it to the Instant Pot. Pour in 1.5 cups of water and place a tall trivet inside. Carefully place the pan on top of the trivet. I like to use a sling made out of foil, so that it will be easier to remove after pressure cooking (see photo above).

Pressure cook on High for 20 minutes and allow for a 5 minute Natural Release (NPR) before releasing the remaining pressure. If desired (totally optional), carefully flip the stuffing casserole onto a parchment-lined baking sheet and broil for 3-5 minutes to crisp up the rounded side.

Bundt pan stuffing on a decorative round wooden board, placed in front of an Instant Pot.

Tips for success

Use brioche or challah. As mentioned above, we much preferred the results with a sweeter, soft bread.

Toast the bread. It’s worth the extra step to dry out the bread so that it can better soak up the liquid without getting soggy.

Sauté on the stovetop. If you’d rather not have to clean out the insert, you can sauté the onions and celery in a skillet on the stovetop. I do like using the Instant Pot though, so that I can save the stovetop space for other parts of the meal.

Use a tall trivet without handles. I found my bundt pan fit better in my Instant Pot using a taller trivet without handles, rather than the low trivet with handles that comes with the Instant Pot. The egg trivet accessory works too (this is what I used).

Use a sling. This will make it easier to remove the hot pan after cooking. If you don’t have the silicone accessory, you can easily make your own by folding a long piece of aluminum foil into a 1.5-inch-wide strip. Simply wrap it underneath the pan, folding the ends over the top of the covered pan (photo shown above).

Broil after pressure cooking. This is an optional step that doesn’t greatly affect the taste, but it gives a nice golden-brown colour to the top of the finished casserole.

A slice of Instant Pot Stuffing on a small cream-coloured plate with a gold fork, placed in front of the remaining stuffing casserole.

Can Instant Pot Stuffing be made ahead of time?

This recipe can be prepared the day before, but I suggest pressure cooking it just before serving. To prep it ahead of time, follow the recipe until you cover the bundt pan with foil, then place it in the refrigerator overnight. Bring it out of the fridge about 30 minutes before pressure cooking and use the same cook time.

More holiday side dishes

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Bundt pan stuffing on a decorative round wooden board, placed in front of an Instant Pot.

Instant Pot Stuffing

Laura Lawless, BASc
Are you making your holiday dressing outside the turkey? Look no further than this Instant Pot Stuffing. Made with simple ingredients, this stuffing casserole is easy to make and has classic, savoury holiday flavour.
Servings 8
Calories 371
Prep Time 20 mins
Cook Time 20 mins
Inactive time 20 mins
Total Time 1 hr

Ingredients

  • 1 lb loaf of brioche, ½-inch to 1-inch cubes, dried out (see note 1) (can sub challah bread)
  • ½ cup unsalted butter (1 stick / 113 g)
  • 1 cup thinly sliced celery
  • 1 small yellow onion, small dice
  • 2 large eggs
  • 1 cup broth (chicken or vegetable)
  • 1 ½ teaspoons poultry seasoning
  • 1 teaspoon sea salt
  • A few turns freshly ground black pepper

Instructions
 

  • Turn on the Sauté function on the Instant Pot and melt the butter. Add the celery and onion and sauté until softened, about 3-5 minutes.
  • Meanwhile, in a large bowl, whisk the eggs, then whisk in the broth, poultry seasoning, salt and pepper. Once the celery and onion are cooked, carefully transfer them to the broth mixture and continue to mix until well combined. Set aside the insert to cool.
  • Add the dried bread cubes and fold them into the wet ingredients, turning them over gently in the bowl until the bread has absorbed the liquid and the vegetables are evenly distributed. Transfer the stuffing mixture into a greased 7-inch bundt pan or a 7-inch cake pan with 3-inch depth. Cover the pan with aluminum foil.
  • Rinse and dry the insert and return it to the Instant Pot. Pour in 1.5 cups of water and place a tall trivet inside. Carefully place the pan on the trivet. I recommend using a sling for easier removal. You can make your own out of aluminum foil (see post for tips).
  • Close the lid and set the vent to sealing. Pressure cook on Manual High pressure for 20 minutes (your Instant Pot model may have a "Pressure Cook" button rather than a "Manual" button). Allow the pressure to release naturally for 5 minutes, then quick release the remaining pressure.
  • Optional step: if you're using a bundt pan and would like a toasted top, carefully flip the stuffing onto a parchment-lined baking sheet, remove the pan and broil for 3-5 minutes until the top is turning golden brown.
  • Serve immediately. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.

Notes

  1. To dry out the cubed bread, you can spread it on a baking sheet and leave it out overnight. Or, if you’re short on time, use the oven (my preferred method). Preheat the oven to 300 °F. Spread the cubed bread on a parchment-lined baking sheet and bake for 20-30 minutes. The bread should be getting crispy and dried out, but not browned. 
  2. Prep ahead instructions: this recipe can be prepped the day before your meal. Follow the recipe until you cover the bundt pan with foil. Place the covered uncooked stuffing in the refrigerator overnight and bring it out of the fridge about 30 minutes before pressure cooking. Continue the recipe from step 4.  
  3. Inactive time indicates the time it takes for the Instant Pot to come to pressure and release pressure. 
  4. This recipe was tested in both 6-quart and 8-quart Instant Pot models. 

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Equipment

Instant Pot (8 qt)
Bundt Pan
Cake Pan
Tall Trivet

Nutrition Estimate

Calories: 371kcal | Carbohydrates: 28g | Protein: 8g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 725mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1045IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg
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Hey, I’m Laura!

Creator of The Recipe Well


I love food and cooking, but hate doing the dishes. I use my nutrition degree to create easy, approachable recipes that will help you find your happy place in the kitchen.

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2 Comments

  1. Hi

    Do you know what the time and temperature would be took this in the oven?

    1. Laura Lawless, BASc says:

      Hi there, I haven’t tested it in the oven myself, but my first estimate would be to bake it uncovered for 25-30 minutes at 350 °F, or until you see the top turning golden brown. I will test this soon and add instructions to the post!