instant pot stuffing

Everything made in the Instant Pot! Delicious herb bread stuffing is rolled into tender seasoned chicken breasts. When it is done cooking you make the most delicious gravy in the Instant Pot. This is a great Thanksgiving style dinner that you can have any time of the year!

Chicken &amp; Stuffing with Gravy

yellow onion, diced

celery, chopped (about 2 stalks)

tbsp oil

store-bought herb bread stuffing mix (I like Peppridge Farms)

tsp each: ground sage and poultry seasoning

tsp salt

pepper

chicken stock

chicken breasts OR 2 large chicken breast cut in half lengthwise

seasoning: olive oil, salt, pepper, ground sage, poultry seasoning

Toothpicks

yellow onion, quartered

rosemary

tbsp flour

tbsp butter

salt & pepper

On the saute mode, add the oil to the pot and saute the celery and onions for about 5 minutes. Add the dressing bread mixture to the pot with the ground sage, poultry seasoning, salt, pepper and chicken broth. Stir the mixture just until the bread is moistened.

Turn the Instant Pot off.

Stuffing/Dressing

If you have large chicken breasts, split them in half lengthwise (horizontally), giving you 4 thinner chicken breast. Or you can buy 4 smaller/thinner sized chicken breasts.

Pound the chicken thin, about 1/4 inch thick. Don't worry if the chicken splits or has a hole, you can secure that later with toothpicks.

Season both sides of each chicken breast with olive oil, then sprinkle with salt, pepper, ground sage, and poultry seasoning.

Lay about 1/2 cup of stuffing in the widest part of the pounded chicken breast. Tightly roll the chicken over the stuffing (making sure the stuffing stays IN the chicken roll) and secure the seam with a toothpick or two.

If there is additional dressing left in the pot, scrape it out and either place it on the serving platter. It is okay if there are still browned bits on the bottom of the Instant Pot.

Pour 3 cups of chicken broth into the emptied Instant Pot. Add a fresh rosemary sprig, and half an onion that has been quartered.

Place the metal rack in the pot and add all the chicken rolls on the rack, seam side up. Close the pot and lock the pressure vent to seal.

Set the pot to "Meat/Stew" mode for 8 minutes.

At the end of 8 minutes do a quick release of pressure.

Pull the rack out of the pot and place the chicken rolls on the serving platter over the extra dressing.

Chicken

Strain the solids from the broth (SAVING THE BROTH, DO NOT ACCIDENTALLY POUR DOWN THE DRAIN), set the broth aside and discard the solids.

On "normal" saute mode add the flour and butter to the pot, whisk together for 1 minute.&nbsp;Slowly add the broth back to the pot, a little at a time, while whisking. Let the gravy simmer for a few minutes until it is thickened. Taste for salt and pepper seasoning.

Pour the gravy over the chicken rolls or serve on the side.

Gravy

This Instant Pot Pressure Cooker Stuffing Recipe&nbsp;will get you in and out of the kitchen, so that you can spend quality time with your loved ones.

Instant Pot Pressure Cooker Stuffing Recipe

Stuffing Mix

Turkey Base

Fresh Celery (diced)

Yellow/Brown Onion (diced)

Butter

Water Chestnuts (chopped (optional))

Egg (optional)

Ground Sage (optional)

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

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

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. 

Butter Casserole Dish and pour in Stuffing Mixture.   Don&#x27;t pack stuffing into dish.

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

Place casserole dish on top of trivet.

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

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

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. 

Rather than first sautéing the vegetables in the pressure cooker, just add them into a large mixing bowl with melted butter and combine. Then mix in 1.25 cups broth, sage, stuffing mix and any add ins. Combine well and continue with Step 4.

Alternative No Sauté Method

This tasty vegetarian Instant Pot Stuffing is a must-make for Thanksgiving! This easy peasy pressure cooker recipe saves precious oven space and yields the most tender and delicious holiday dressing.

Instant Pot Stuffing

onion

celery

8-10 oz button mushrooms

garlic

TBSP unsalted butter

garlic powder

allspice

tsp black pepper

vegetable broth*

oz dry cubed "Herb Seasoned" stuffing mix** ((6 cups))

Nellie's Free Range Eggs ((whisked))

Prep a 1.5 quart round oven-safe baking dish by spraying with cooking spray (avocado oil is my favorite) or rubbing the inside of the dish with butter to prevent sticking.

Dice onion, finely chop mushrooms and celery, and mince garlic.

Heat a large high-sided skillet or a dutch oven with 2 TBSP butter on medium-high heat.

Add onion and celery. Sauté, stirring occasionally, until onions are brown around the edges and veggies begin to tenderize.

Next add minced garlic and mushrooms and cook until veggies have softened and fragrant.

Season, then add broth.

In a large bowl, add veggie mixture and top with dry stuffing mix. Mix well. Add two whisked Nellie’s Free Range Eggs and mix until coated. Transfer mixture to prepared round baking dish.

Cover your baking dish with foil (to prevent condensation while cooking) and place the dish on top of a handled trivet. My Instant Pot came with one but if you only have a regular trivet you can make your own handle out of folded sheets aluminum foil! Pour 1 cup of water into the inner pot of the pressure cooker and lower your baking dish into the pot on the trivet.

Lock the lid and set to 25 minutes HIGH pressure. Ensure sure valve is in the sealed position.

Once the Instant Pot beeps, quick release the pressure by flipping valve to venting position. Remove dish by lifting by the handled trivet using dish towels or gloves (it gets hot) and set aside. Remove foil.

For an optional crisp and toasty topped stuffing, feel free to place stuffing in the oven and broil on HIGH for approx 3 minutes, watching very closely to prevent over-toasting or burning.

SLOW COOKER INSTRUCTIONS

Lightly butter the inside of your slow cooker (sides and bottom) and add your veggie mixture. Top with dry stuffing mix and whisked eggs. Mix well and secure the lid. Cook on LOW setting for 2.5-3 hours.

INSTANT POT INSTRUCTIONS

Learn how to make Instant Pot Stuffing! Each bite of my Instant Pot Stuffing is savory and hearty, making it an excellent choice for the holidays.

Instant Pot Sage Stuffing

Sage sausage

Onion (chopped)

Celery (chopped)

Hawaiian

Chicken broth (or turkey broth)

Poultry seasoning

Garlic powder

Salt (to taste)

Pepper (to taste)

saute

Set Instant Pot to saute mode and add butter. Let it melt, then add in onion and celery. Cook 2-3 minutes until soft.

Add sausage to the pot. Cook until it browns, breaking it up as it cooks, for about 4 minutes.

season

Season with garlic powder, poultry seasoning, salt, and pepper. Stir, then add in chicken broth and stir again.

dd chunks of Hawaiian rolls and gently stir to mix through.

spoon

Spoon everything from the Instant Pot into a greased dish small enough to fit into your Instant Pot.

wrap

Cover the dish tightly with foil. Create an aluminum foil sling by folding one long piece of foil into a strip and wrapping it around the dish so you can easily lift it out of the pot when needed.

cook

Add water, then the trivet. Place the foil-wrapped dish on top of the trivet and close the lid. Cook on high pressure for 15 minutes. Quick release, then remove the dish from the pot and unwrap.

serve

Top with sliced green onions, parsley, and gravy if desired. Serve, and enjoy!

https://content.jwplatform.com/videos/tCK3VR91.mp4

Instant Pot Stuffing is savory and hearty, making it an excellent choice for the holidays! Ready in 30 minutes using simple ingredients.

Pressure cooker stuffing is a great new way to cook your Thanksgiving stuffing. It&#x27;s quickly &quot;baked&quot; in the pressure cooker and then crisped up in the oven before serving.

Pressure Cooker / Instant Pot Stuffing

reduced-sodium turkey or chicken broth

unsalted butter

celery, chopped

onion,

bread,

salt

sage

poultry seasoning

Spray a 6-cup bundt pan with nonstick cooking...

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

Select Saute and adjust the heat to low....

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.

Add the cubed bread to the cooking pot...

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

Press the bread into prepared bundt pan. Cover...

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.

Wipe out the bottom of the pressure cooking...

Wipe out the bottom of the pressure cooking pot.

Pour 1 1/2 cups of water into the...

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.

Lock the lid in place. Select High Pressure...

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.

Oven Directions: Preheat an oven to 350°F. Line...

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.

Ninja Foodi/Crisp Lid/Duo Crisp Directions: If you wish...

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.

https://mediavine-res.cloudinary.com/video/upload/cfu7urrjcf4st6riyasv.mp4

Free up your oven on Thanksgiving Day! This Instant Pot Stuffing is a classic recipe that I’ve been making for decades—updated for the electric pressure cooker. It's quickly "baked" in the pressure cooker and then crisped up in the oven before serving.

Pressure Cooker / Instant Pot Bread Stuffing

Top 5 instant pot stuffing recipes from across the web

The most viewed instant pot stuffing recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken & Stuffing with Gravy

Instant Pot Pressure Cooker Stuffin...

Instant Pot Stuffing

Instant Pot Sage Stuffing

Pressure Cooker / Instant Pot Stuff...

Top 5 instant pot stuffing recipes from across the web

The most viewed instant pot stuffing recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken &amp; Stuffing with Gravy

Instant Pot Pressure Cooker Stuffin...

Instant Pot Stuffing

Instant Pot Sage Stuffing

Pressure Cooker / Instant Pot Stuff...

The most viewed instant pot stuffing recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Chicken & Stuffing with Gravy