Instant Pot Stuffing
User Reviews
5
Instant Pot Stuffing
Description
The Instant Pot Stuffing recipe starts with sautéing diced onions, celery, mushrooms, and minced garlic in butter until softened and fragrant. These vegetables build a flavorful base enhanced by garlic powder, allspice, salt, and black pepper. Adding vegetable broth loosens the mixture, which is combined with a herb-seasoned stuffing mix and whisked eggs to bind. The mix is transferred to a buttered, oven-safe baking dish covered with foil. This dish is placed on a trivet inside the Instant Pot, which steams the stuffing to a moist, tender texture that carries the savory notes throughout.
The stuffing’s flavor derives from the browned vegetables and the seasoned bread cubes, producing a homely side dish suitable for holiday dinners or everyday meals. Using the Instant Pot method reduces oven use and simplifies cooking when multitasking dishes.
Variations include substituting chicken broth for vegetable broth and adjusting seasoning to taste. The pre-seasoned stuffing mix saves time but homemade bread cubes can also be used if desired.
Ingredients
- 2 cups onion diced
- 1 cup celery finely chopped
- 8-10 oz button mushrooms
- 2-3 cloves garlic
- 2 TBSP butter unsalted
- 1-2 tsp garlic powder
- ¾ tsp allspice
- ½ tsp salt
- ¼ tsp black pepper
- 1.5 cups vegetable broth
- 8 oz stuffing mix 6 cups, dry cubed, herb seasoned
- 2 egg whisked, large, Nellie's Free Range brand
Instructions
INSTANT POT INSTRUCTIONS
- 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.
Notes
- Chicken broth can replace vegetable broth if a richer flavor is desired.
- The recipe uses pre-seasoned herb stuffing mix for convenience and nostalgic flavor.
- Adjust seasoning if making your own bread mix to match preferred taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 49mg | 16% |
| Sodium | 750mg | 31% |
| Potassium | 271mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 297IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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