Instant pot recipes have kind of been my jam recently and I’m loving figuring out how to convert all of my favorite recipes to Instant Pot recipes! This Instant Pot Turkey Stuffing is flavorful and perfectly cooked, so you can enjoy this holiday favorite without taking up oven space – or even waiting for the holidays!
Instant Pot Stuffing Recipe
Stuffing is hands down my favorite holiday side dish.
I’ve never really liked turkey – I’d prefer just about any other form of poultry to it – so for me, the holidays are all about the side dishes and dessert!
However, I learned years ago that cooking the stuffing in the turkey creates a dramatic increase in your cooking time and there are actually some potential food safety issues with cooking your stuffing “the traditional way.” After some experimenting, I’ve found that adding broth into my stuffing recipe recreates the same flavor and moisture of cooking the stuffing in the bird, while shaving over an hour off of the turkey cooking time and avoiding all of those food safety issues.
Now, while I love my stuffing to have very specific veggies, turkey seasonings, and a mix of bread types, this recipe method will work for most stuffing recipes as long as your ratio of broth to bread stays the same. So don’t feel like you have to change everything about your favorite stuffing recipe in order to make it in the instant pot.
If you do want a crunchy top on your stuffing, you can pop the pan in the oven under the broiler for a couple minutes after it’s done cooking in the instant pot. (This is great if your oven is full with turkey or other foods and you can only really spare 2 minutes of oven time just before getting ready to serve.)
Also, my friend Corinne just put out an Instant Pot ecookbook for just $4.99! I have tried a few of the recipes myself and they are delicious and family friendly. I highly recommend it for a reliable collection of Instant Pot recipes to help you fall in love with your IP (if you haven’t already).
Check out our quick recipe video for how to make stuffing in the instant pot and then don’t forget to scroll down to grab your free printable recipe for our Pressure Cooker Stuffing recipe:
Instant Pot Stuffing Ingredients
- White Bread, cubed
- Rye or Multigrain Bread, cubed
- Yellow Onion, chopped
- Celery, chopped
- Carrot, shredded
- Italian seasoning, optional <– grab our recipe for homemade Italian seasoning
- Salt and pepper, to taste
- Chicken Broth or Vegetable Broth <– grab our recipe for Instant Pot Chicken Broth
Scroll down to the printable recipe card for full measurements.
Tip: I recommend using stale bread, if possible.
Kitchen Tools You May Find Helpful
- Instant Pot <– I’m so excited to upgrade to this one with air fryer capacities soon! (You can also just buy the lid which adds the air fryer capacity to your standard IP.)
- Measuring cups and spoons
- Cast Iron Skillet <– I love the versatility of a good cast-iron pan – you can make everything from eggs to dessert in them and they transition easily from the stove to the oven. This one is pre-seasoned and great for even heating
- Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
- Sharp kitchen knife
- Grater, optional
- Cutting board
How to Make Stuffing in the Instant Pot
Cut the bread into 1-2″ squares and set aside.
In a frying pan (or your IP on saute setting) melt the butter.
Add the chopped onion, celery and shredded carrot to the hot butter and saute, 2-3 minutes until onions are translucent.
Add in 1/4 cup broth as needed to finish cooking.
Add seasoning to taste.Stir the sauted veggies into the cubed bread and then spoon into your cooking container.
(I used a springform pan but a ceramic pan that will fit in your IP will work fine.)
If you used your IP to cook the veggies, clean it out before proceeding to the next step.
Add 1/2 cup water to the bottom of your IP.
Place the trivet that came with your IP over the water and then place the pan with the stuffing over that.
Cook for 10 minutes on manual.
Grab your free printable for our instant pot dressing recipe:
- 2 cups white bread, cubed
- 2 cups rye or multigrain bread, cubed
- 1 Tablespoon butter
- 1 small yellow onion, chopped
- 2 stalks celery, chopped
- 1 carrot, shredded
- 1 teaspoon thyme
- 1 teaspoon sage
- 1 teaspoon Italian seasoning, optional
- Salt and pepper, to taste
- 1 cup chicken broth or vegetable broth
- Cut the bread into 1-2" squares and set aside.
- In a frying pan (or your IP on saute setting) melt the butter.
- Add the chopped onion, celery and shredded carrot to the hot butter and saute, 2-3 minutes until onions are translucent.
- Add in 1/4 cup broth as needed to finish cooking.
- Add seasoning to taste.Stir the sauted veggies into the cubed bread and then spoon into your cooking container.
- (I used a springform pan but a ceramic pan that will fit in your IP will work fine.)
- If you used your IP to cook the veggies, clean it out before proceeding to the next step.
- Add 1/2 cup water to the bottom of your IP.
- Place the trivet that came with your IP over the water and then place the pan with the stuffing over that.
- Cook for 10 minutes on manual.
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Amount Per Serving: Calories: 57Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 254mgCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 2g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
This instant pot stuffing recipe is super simple to make and provides a delicious mix of textures and comforting holiday flavors.
For more delicious Instant Pot recipe for the holidays, check out:
- Instant Pot Pumpkin Cheesecake
- Instant Pot Gingerbread Cheesecake
- Instant Pot Spiral Ham
- Instant Pot Butternut Squash
- Instant Pot Candied Carrots
- Instant Pot Bread
- Instant Pot Butternut Squash Soup with Apples
- Instant Pot Pumpkin Bread Pudding with Apple-Vanilla Sauce
- Instant Pot Corn on the Cob