INSTANT POT INSTRUCTIONS

Cup of Yum
1. 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.
2. Dice onion, finely chop mushrooms and celery, and mince garlic.
3. Heat a large high-sided skillet or a dutch oven with 2 TBSP butter on medium-high heat.
4. Add onion and celery. Sauté, stirring occasionally, until onions are brown around the edges and veggies begin to tenderize.
5. Next add minced garlic and mushrooms and cook until veggies have softened and fragrant.
6. Season, then add broth.
7. 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.
8. 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.
9. Lock the lid and set to 25 minutes HIGH pressure. Ensure sure valve is in the sealed position.
10. 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.
11. 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.
12. SLOW COOKER INSTRUCTIONS
13. 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.