Instant Pot Stuffing
Ingredients
The stuffing base
-
12
oz
Dry Cubed Seasoned Stuffing
-
½
cup
Butter
-
1
med
Onion, diced
-
1
cup
Celery, diced
-
1
tsp
Rubbed Sage, dried
-
½
tsp
Kosher Salt
-
¼
tsp
Pepper
-
2
cloves
Garlic, pressed or finely minced
-
1 ½
cups
Turkey Broth
-
1 ½
cups
Water, for the pressure cooker
Optional additions
-
½
cup
Dried Cranberries, unsweetened
-
½
cup
Walnuts or Pecans, roughly chopped
-
½
cup
Apple, diced
-
½
cup
Chopped Mushrooms
-
½
cup
Bacon, cooked, chopped
Instructions
- Mix the stuffing cubes with any optional ingredients in a large bowl and set aside.
- Sauté the butter, onion, and celery in the Instant Pot until softened, then add sage, salt, pepper, and garlic, cooking until fragrant.
- Add the broth to the vegetable mixture, simmer briefly, then pour over the stuffing cubes and mix well.
- Prepare the pressure cooker with water, place the stuffing mixture in a greased pan, cover with foil, and set on a trivet.
- Seal the lid and pressure cook for 20 minutes, allowing for a natural release of pressure for 5-10 minutes afterward.
- Carefully remove the pan from the cooker and let it cool, optionally browning the top under a broiler or air fryer lid.
Nutrition Facts (estimated)
Servings
8 servings
Calories
208
Total fat
12g
Total carbohydrates
24g
Total protein
4g
Sodium
500mg
Cholesterol
30mg
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