Instant pot stuffing is the ultimate time-saving holiday recipe! Enjoy all the flavors and flexibility of a homemade stuffing recipe with the ease and simplicity of a set-it-and-forget-it side dish.
Stuffing is one of the most cherished holiday side dishes. Is a Thanksgiving, Christmas, or Easter dinner even complete without a side of steaming, aromatic, delicious stuffing? The only downside to this tasty dish is that it takes forever to make! Once you account for drying the bread, precooking the necessary ingredients, and baking, this dish can easily take hours to prepare. This is where my quick and simple instant pot stuffing recipe comes in to save the day. In under 25 minutes, you’ll have a warm, moist, and savory stuffing ready to be plated next to your holiday turkey and mashed potatoes.
My instant pot stuffing recipe calls for all the classic ingredients—bread, chicken broth, veggies, and spices—but feel free to get creative with your add-ins! Try tossing in some fresh herbs, dried fruit, sausage, green apple slices, or minced onion and garlic. With my simple instant pot cooking instructions, you truly can turn your favorite stuffing ingredients into a one pot, set-it-and-forget-it side dish. Whether you call it stuffing or dressing, this pressure cooker version is sure to be a huge hit at your next family meal, friendsgiving celebration, or dinner party.
Equipment You’ll Need
You’ll only need two pieces of kitchen equipment to make this aromatic and delicious stuffing! Before you get started, make sure that you have an instant pot or another brand of pressure cooker and a sturdy wooden spoon.
How to Make Rich and Savory Stuffing in the Pressure Cooker
In the pot of your pressure cooker, combine the chicken broth, carrots, celery, parsley, sage, and garlic powder. Stir to combine.
Add the dried bread to the broth mixture and fold together until every piece of bread is completely saturated.
Pressure cook the stuffing on high pressure until fluffy and fragrant. Quickly release the pressure from the instant pot and allow the stuffing to cool slightly before serving and enjoying!
Frequently Asked Questions
Do you put eggs in stuffing?
Some recipes call for eggs to be added to stuffing to keep it from drying out in the oven. This instant pot stuffing recipe, however, will cook to moist and chewy perfection every time. No eggs needed!
How do I make sure stuffing is moist?
If you want this instant pot stuffing to be even more moist and delicious than it already is, try adding a bit of melted butter! Drizzle the butter over the top of the stuffing immediately after you remove it from the pressure cooker. Toss the mixture well before serving.
How do I know when stuffing is done?
Easy! Simply insert a thermometer into the center of the stuffing and make sure that the internal temperature has reached at least 165°F. At this temperature, you can be confident that the stuffing is completely warmed through.
Storage and Reheating
This quick and easy instant pot stuffing is just as good reheated as it is fresh! You can store any leftover or made-ahead stuffing in an airtight container in the fridge for up to 6 days. To reheat it, moisten the stuffing with a bit of extra chicken broth and pop it in the oven or microwave until heated through.
- I find that if I cube my bread before setting it out, that it will dry much faster! And if you’re in a big hurry, you can sometimes find pre-dried bread cubes at the grocery store (especially around the holidays).
- Make sure that your bread is completely dry before adding it to your stuffing. Fresh bread will absorb too much of the chicken broth and will stick and burn to the bottom of your instant pot.
- You can make this instant pot stuffing vegan by swapping out the chicken broth for a vegetable broth.
- When it comes to spices, you don’t have to stop at parsley, sage, and garlic! Try adding rosemary, onion powder, celery seed, marjoram, thyme, and freshly cracked black pepper.
Instant Pot Stuffing
- 4 cups bread diced and dried
- 1 cup baby carrots diced
- ¾ cup celery diced
- 1 teaspoon dried parsley
- 1 teaspoon ground sage
- 1 teaspoon garlic powder
- 2 cups chicken broth
- Combine chicken broth, carrots, celery, and spices together in your instant pot and give the ingredients a quick stir to combine.
- Pour the dried bread over the broth mixture and fold the bread gently until each piece of bread has been covered in the broth.
- Pressure cook the dish on high for 12 minutes followed by a quick release.
- Serve and enjoy!
- It is important to use dry bread in this recipe. Soft bread will soak up the broth too fast, which will cause it to stick to the bottom of the instant pot and burn (we learned this the hard way).
- I like to dice my bread and dry it overnight; however, you can sometimes find pre-dried bread at your local grocery store (especially around the holidays).
- I like to top this dish with a bit of dried or fresh parsley for a little extra flavor.
- If you do not have chicken broth, you can combine 2 cups of water with 2 tsp of chicken bouillon.
- You can store this stuffing in the fridge for up to 6 days in the fridge after it has been pressure cooked.