Instant Pot Stuffing
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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 and Instant Pot Cranberry Sauce!
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.
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
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.
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.
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.
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.
Yes! You don’t need to change the ingredients at all, simply bake it uncovered at 350°F for 30-35 minutes, or until the middle of the stuffing reaches an internal temperature of 165 °F. Let it rest in the pan for 5 minutes before turning it out onto a serving plate. My family preferred the pressure cooked version because it cooks more evenly throughout (the top and edges become more dry in the oven), but it’s only a slight difference.
More holiday side dishes
- Instant Pot Mac and Cheese
- Instant Pot Cauliflower Mash
- Kale and Brussels Sprout Salad
- Green Beans Almondine
- Vegan Green Bean Casserole
- Roasted Green Beans and Potatoes
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Instant Pot Stuffing
- 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
- 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 (this might take a few minutes!). Transfer the stuffing mixture into a greased 7-inch bundt pan or a 7×3-inch cake pan. 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.
- 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.
- 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.
- To make it in the oven: Follow the recipe until step 3, then bake uncovered at 350°F for 30-35 minutes. It’s done when the middle of the stuffing reaches a temperature of 165 °F. Let it rest in the pan for 5 minutes before turning it out onto a serving plate.
- Inactive time indicates the time it takes for the Instant Pot to come to pressure and release pressure.
- This recipe was tested in both 6-quart and 8-quart Instant Pot models.
Hey, I’m Laura!
Creator of The Recipe Well
If you’re looking for easy meals and Instant Pot recipes, you’re in the right place! I use my nutrition degree to create simple, approachable recipes that will help you find your happy place in the kitchen.
Can you cook this in the oven?
Hi Kathy, yes, you can! I tested it in the oven tonight and added instructions in the Notes section of the recipe card.
wow – can I just say that you have pretty much replicated my mother’s dressing? I have made this exact recipe for many, many years. My mother passed away in 1975, when I was just a little girl. I’ve never seen another recipe like hers <3
How neat! It’s based on the classic flavours we use in our family too 🙂
Do you know what the time and temperature would be took this in the oven?
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!
I just tested it tonight! 30-35 minutes, uncovered, at 350°F. The recipe card is updated in the Notes section with instructions!