Instant Pot Stuffing is the perfect holiday side dish. It’s fluffy bread soaked in chicken broth and bursting with comforting flavors.
Where I’m from in the south we eat dressing instead of stuffing most of the time. I’ve learned that I actually prefer the fluffy texture of stuffing instead of dressing. The difference between dressing and stuffing is that dressing is baked and typically uses cornbread and makes it a firmer texture. Stuffing is usually baked and uses only bread and has a lighter texture. Both dishes usually contain the same flavor combinations.
WHAT YOU’LL NEED
Butter – Unsalted preferably, but salted will work fine also.
Onion – Yellow or sweet onion. I used a yellow onion for this recipe.
Bread – White bread works best, but any wheat or buns or whatever you have on hand will do.
Seasonings – Nature’s Seasonings. It’s a commercial blend of seasoning. Or you can use sage and thyme, salt, ground black pepper, and garlic powder.
Broth – I used homemade chicken broth. You can use store bought or even vegetable broth instead of chicken.
Parsley – Fresh parsley is a garnish for this dish and optional.
STEP BY STEP INSTRUCTIONS
Step 1. At least 24 hours before cooking your stuffing, cut your white bread into cubes. Lay out on a plate or cutting board to dry. Try to leave out on a flat surface so that the bread is evenly on a hard surface.
Step 2. Preheat your oven to 350°.
Step 3. Turn your instant pot onto sauté mode. Once your instant pot becomes hot, add your butter. Allow the butter to completely melt then add in your chopped onions. Cook for about three minutes to caramelize them.
Step 4. Once your onions are cooked, turn off your instant pot by pressing cancel. add in Your bread, and seasonings. mixed together well so that all of the seasonings and onions are distributed proportionately amongst the bread.
Step 5. Pour the chicken stock over your bread and mix well. Be careful to not mix too much or your bread will start to break. Just mix enough for the broth to cover each cube.
Step 6. Place your stuffing in a 13 x 9 pan, lightly greased. place in your oven for about 30 minutes. At the 20-minute mark, periodically check your stuffing every five minutes as some ovens are warmer than others.
Step 7. Once your stuffing is completely finished, allow it to cool slightly, and serve up! Top with a little bit more parsley (optional) and enjoy!
HOW TO REHEAT INSTANT POT STUFFING?
I’ve found that reheating your leftover stuffing in the oven on 325 degrees until warmed all the way through will give your leftovers that fresh baked taste and the best texture. However, if you are in a hurry you can quickly reheat in the microwave.
CAN I MAKE iNSTANT POT STUFFING AHEAD?
You can make the stuffing mixture ahead and place it in your 9×13 baking dish and store it in your refrigerator. When you are ready to make, add in your chicken broth, stir and bake per the directions. This will allow you to save some time while getting other dishes ready but still give you the fresh baked taste. I always make my mixture the day ahead and then just add my broth and bake so that I’m less rushed on Thanksgiving morning.
RELATED RECIPES
Slow Cooker Sweet Potato Casserole
Instant Pot Stuffing
Equipment
- Instant Pot or Pressure Cooker
- 9×13 Baking Pan
Ingredients
- 1/3 c. unsalted butter
- 1` cup yellow onion diced
- 12 cups white bread dried and cubed
- 1 tsp Nature’s Seasonings
- 1 tsp salt
- ¼ tsp ground black pepper
- ¼ tsp garlic powder
- 1 ¾ cup chicken broth
Instructions
- At least 24 hours before cooking your stuffing, cut your white bread into cubes. Lay out on a plate or cutting board to dry. Try to leave out on a flat surface so that the bread is evenly on a hard surface.
- Preheat your oven to 350°.
- Turn your instant pot onto sauté mode. Once your instant pot becomes hot, add your butter. Allow the butter to completely melt then add in your chopped onions. Cook for about three minutes to caramelize them.
- Once your onions are cooked, turn off your instant pot by pressing cancel. add in Your bread, and seasonings. mixed together well so that all of the seasonings and onions are distributed proportionately amongst the bread.
- Pour the chicken stock over your bread and mix well. Be careful to not mix too much or your bread will start to break. Just mix enough for the broth to cover each cube.
- Place your stuffing in a 13 x 9 pan, lightly greased. place in your oven for about 30 minutes. At the 20-minute mark, periodically check your stuffing every five minutes as some ovens are warmer than others.
- Once your stuffing is completely finished, allow it to cool slightly, and serve up! Top with a little bit more parsley (optional) and enjoy!
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