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!