Step 1

The night before tear bread into small cubed pieces and let sit overnight to dry out. Or the day of, place the bread in a large foil pan and heat in oven on 200°F for approximately 20-30 minutes until it begins to dry out. You don’t want toasted bread, just dried bread.

Step 2

Place Instant Pot on Sauté mode. Once HOT appears on the display add the butter.

Step 3

Once the butter melts, add the celery and onion and sauté until tender.

Step 4

Add salt, pepper, and sage – sauté for an additional 3 minutes.

Step 5

Hit the Cancel button. Add 1/3 of hot mixture to bread cubes. Toss lightly to coat. Repeat until butter mixture is gone.

Step 6

Add chicken/vegetable stock to moisten the bread as desired.

Step 7

Wash the liner of the instant pot and place 1 cup of water in the bottom.

Step 8

Place stuffing in stackable bowls, cover and insert into the Instant Pot.

Step 9

Pressure cook/Manual for 20 minutes.

Step 10

Once cooking time expires, allow for 5 minutes of natural pressure release. Then perform a quick pressure release.

Step 11

Carefully remove the stackable containers and serve.