Pressure Cooker / Instant Pot Stuffing

Step 1

Spray a 6-cup bundt pan with nonstick cooking spray. Set aside.

Step 2

Select Saute and adjust the heat to low. Melt the butter in the cooking pot. Add broth, celery, and onion and cook until tender, about 3 to 5 minutes. Add sage, poultry seasoning, salt, and pepper and stir until well combined. Remove from heat.

Step 3

Add the cubed bread to the cooking pot and gently stir until the bread is evenly coated.

Step 4

Press the bread into prepared bundt pan. Cover with foil and poke a hole in the middle of the tin foil. Prepare a foil sling for lifting the pan out of the pressure cooker.

Step 5

Wipe out the bottom of the pressure cooking pot.

Step 6

Pour 1 1/2 cups of water into the cooking pot and place a trivet in the bottom. Center the bundt pan on the sling and lower it into the pressure cooker. Be sure the sling doesn't interfere with closing the lid.

Step 7

Lock the lid in place. Select High Pressure and set the cook time for 15 minutes. When the cook time ends, turn off the pressure cooker and use a quick pressure release. When the valve drops, carefully remove lid. Use the sling to carefully remove the bundt pan and set aside.

Step 8

Oven Directions: Preheat an oven to 350°F. Line a baking sheet with aluminum foil sprayed with nonstick cooking spray. Carefully unmold the stuffing on top of the foil. Put the preheated oven for 5 to 10 minutes to crisp up the stuffing.

Step 9

Ninja Foodi/Crisp Lid/Duo Crisp Directions: If you wish to crisp your stuffing inside the pressure cooker itself, after you remove the bundt pan, discard any remaining liquid and wipe out the cooking pot. Leave the stuffing in the bundt pan and return to the cooking pot. Lock your air fryer lid in place and cook at 350°F until stuffing reaches desired crispness.