Step 1

Select Sauté/Browning and allow pressure cooker to fully heat.  Add butter, celery and onions and Sauté for one minute.

Step 2

Pour in 1.25 cups of turkey broth and a pinch of sage.  Mix through.  Hit cancel on Instant Pot/Pressure Cooker.

Step 3

Add stuffing and water chestnuts to a large mixing bowl.  Mix in an egg, if desired.  Pour in sauteed onions, celery and broth.  Mix together.

Step 4

Butter Casserole Dish and pour in Stuffing Mixture.   Don't pack stuffing into dish.

Step 5

Add the rest of the broth to cooking pot and place Trivet in pot.

Step 6

Place casserole dish on top of trivet.

Step 7

Lock on Lid and close pressure valve.  Cook at high pressure (most machines default to high ) for 13 minutes.

Step 8

When beep sounds, wait 10 minutes and then release the rest of the pressure.

Step 9

Serve as is, or pour 1/8 cup of turkey broth over stuffing.  Place Mealthy CrispLid on top. Set temp to 350 and time to 5 minutes or until top is nice and brown.