Instant Pot Stuffing
Instant Pot Stuffing
To those who love Stuffing, you’re about to not only fix and eat some of the finest you’ve ever had, but also have this dish live up to its name – because you’re gonna stuff it into an amazingly compact bundt pan!
There are SO many different ways to prepare this side dish that may just be the star player at every Thanksgiving table. What kind of bread to use? Thick and chewy or coarse and mealy? Cook it in the turkey, pop it in the oven or…MAKE IT IN THE INSTANT POT?!
Yup! We’ll be taking stuffing to the next level by making it moist AND roasted, thick AND delicate. Crazy easy to make and once you see how beautiful it looks and taste how premium this is, you’ll never go back to the boxed stuff again.
The only thing is, this Stuffing is so friggin’ good, it may overshadow the turkey itself (okay, maybe not MY turkey)!
Here’s How I Made It!:
Take a loaf of slice white bread (I find white bread is the best for Stuffing)…
…and cut it into cube/square-like chunks and place on a baking tray.
Pop it in the oven and let it get toasty.
While the bread’s toasting, finely chop up some celery…
…and dice up some onion.
Take the bread out of the oven midway through toasting…
…and flip/move everything around on the tray for even distribution.
Pop it back in the oven for a few more minutes until nice and toasted.
While the bread is finishing up, take some butter and add it to the heated Instant Pot…
…until it’s nice and melted.
Add it to the pot with the butter…
…along with the celery and onion. Stir well…
…and let bubble for about 5 minutes until the onion and celery soften up a bit.
Now remove the bread from the oven and let cool.
Back to the pot, season the broth with some seasoned salt…
…dried rubbed sage…
…and black pepper.
Stir well and then turn the pot off.
Now take the toasted bread cubes…
…transfer it to a large mixing bowl and pour the stuffing base over it!
Mix it all together very well so all the bread is coated and becomes slightly softened.
Next you’ll want to use this super cute bundt pan…
…line it with some non-stick cooking spray…
…and transfer in our stuffing.
REALLY pack it in there (with clean hands, of course) so it all fits!
Cover the pan with tin foil…
…and poke a little hole in the top center where the bundt has a hole in it (this will allow for the steam to pass through the pan easily when cooking.
Now we’ll go back to the Instant Pot and add in the trivet with the handles facing up.
Add in some water (and feel free to water your plants while you’re at it).
…and carefully rest the bundt on the trivet. Secure the lid and cook at high pressure.
When done, carefully remove the bundt from the pot using the trivet’s handles and remove the tin foil.
Then, transfer the bundt to a foil-lined baking sheet…
…and tap with a spoon…
…so the Stuffing pops out of the mold!
Pop it in the oven for a few minutes for the outer layer to crisp up a little…
…and then remove it!
Marvel at this beautiful bundt-style Stuffing you’ve just created!
Cut yourself a slice.
(the bundt-style makes it so convenient to serve!)
And enjoy! Some of the best stuffing you’ll ever have!
Make sure to dress it with some gravy and put it alongside some turkey (or brisket), of course! Or just eat it on its own!
- 1 loaf of white bread, sliced, cubed and toasted
- 1 1/4 cup of turkey (or chicken) broth (I used 1 1/4 tsp of Turkey Better Than Bouillon + 1 1/4 cup of water)
- 6 tbsp (3/4 stick) of salted butter
- 2 celery stalks, finely chopped
- 1 medium yellow onion, diced
- 1 tsp seasoned salt
- 1 tsp dried sage
- 1 tsp dried thyme
- 1/2 tsp poultry seasoning
- 1/2 tsp celery salt
- 1/2 tsp pepper
- Non-stick cooking spray, for lining the bundt pan
Of course you should make this with my famous turkey!
In order to make this stuffing in a fantastic, easily sliceable cake-like form, you are going to DEFINITELY want to have this fantastic 6-cup bundt pan which you can buy here! It will fit into both the 6qt and 8qt Instant Pots!
Some people like sausage in their stuffing. Awesome! Pre-cook the stuffing ahead of time by broiling or pan-frying and then add to the coated bread cubes just before placing in the bundt pan – but make sure it’s good and drained before adding or the oil will not allow the stuffing to hold together properly!
Some people also like it with eggs which makes it fluffier and even softer. If you want to use them, just whisk 2 together and add them in just after you add the turkey base mixture to the toasted bread and mix.
I strongly suggest you use a loaf of white bread for this. A “country” white bread is best if you can find it in your market, but a regular white bread will do perfectly too. After experimenting with potato bread, sourdough and a jewish challah, I just find white bread to be the BEST bread base for stuffing!
- Cut the bread into cube-like chunks, place on a baking sheet and toast at 350º in the oven for 20 minutes, taking it out and flipping/moving the bread around the tray after 10 minutes. When done, it should be lightly browned in color and on the firmer, toastier side. When done, place the toasted bread chunks in a large mixing bowl and set aside to cool (but leave the oven on for the final step)
- While the bread’s toasting in the oven, add the butter to the Instant Pot, hit Sauté” and Adjust to “More” or “High.” Once the butter’s melted, add the turkey broth, celery, onion and stir. Then add in the seasoned salt, sage, thyme, poultry seasoning, celery salt and pepper cook until the veggies are tender for about 5 minutes. Then, turn the pot off
- Pour the stuffing base we just made in the pot over the toasted bread chunks and mix together well so all the bread is coated (it will soften a bit which is great)
- Now take all of that coated bread and STUFF IT ALL into a 6-cup bundt pan with a non-stick cooking spray (press ALL the stuffing down in there good – stuff that stuffing!) Cover the bundt with tin foil, poking a hole in the middle to allow the steam to go through the open center of the pan
- Add the liner pot back to the Instant Pot, place the trivet with the handles facing up in the pot (you don’t even need to clean the pot from cooking the stuffing base previously) and add in 1 1/2 cups of water. Carefully place the bundt pan on the trivet
- Secure the lid, hit “Manual” or “Pressure Cook” High Pressure for 15 minutes. Quick release when done
- Using the handles of the trivet, carefully remove the bundt pan and flip it onto a foil lined baking tray (tap the bundt with a spoon to release from the pan)
- Pop in that oven at 350° for 5-10 minutes to slightly crisp up the stuffing (keep an eye on it so it doesn’t get over done as all ovens vary)
- Cut a slice, pour some gravy, serve with my famous turkey or enjoy on its own!