Instant Pot Cornbread Stuffing
Ingredients
The stuffing
-
5-6
cups
Prepared Cornbread Pieces
-
½
cup
Butter
-
1
small
Onion, diced
-
1
cup
Celery, diced
-
2
tsp
Rubbed Sage
-
½
tsp
Poultry Seasoning
-
1
tsp
Kosher Salt
-
¼
tsp
Pepper
-
1
clove
Garlic, pressed or finely minced
-
1 ½ - 2
cups
Turkey Broth (or chicken broth)
For the pressure cooker
Optional add-ins
-
½
cup
Crumbled Cooked Sausage
-
½
cup
Cooked Chestnuts, chopped
-
to taste
Chopped Mushrooms
-
to taste
Dried Cranberries
-
to taste
Walnuts or Pecans
Instructions
- Break up the cornbread into a mixing bowl and set aside.
- Turn on the Sauté function on your Instant Pot and add the butter, onions, celery, sage, poultry seasoning, salt, and pepper. Cook until vegetables soften.
- Add the garlic and sauté for a couple of minutes.
- Add the vegetable mixture to the cornbread and stir.
- Add the turkey broth to the cornbread and combine.
- Put the cornbread mixture into a sprayed bundt pan or a metal pan.
- Cover the pan with foil and seal it well.
- Add water and a trivet/rack to the inner pot of the pressure cooker.
- Use a sling to lower the pan into the pot.
- Close and lock the lid, set the Steam Release Knob to Sealing.
- Press the Pressure Cook/Manual button, High Pressure, and choose 18 minutes.
- When the cook cycle ends, do a Quick Release of the steam.
- When all pressure is out, open the lid and remove the pan to a cooling rack.
- Let it sit for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
6 servings
Calories
212
Total fat
14g
Total carbohydrates
18g
Total protein
3g
Sodium
500mg
Cholesterol
30mg
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