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.
Course: Side Dish
Keyword: Bundt Pan Stuffing, Instant Pot Stuffing, Instant Pot Stuffing Casserole, Stuffing Casserole
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 7x3-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.