Instant Pot stuffing is the perfect side dish for Thanksgiving or served with chicken throughout the year. Pressure cooker side dishes are tasty and fast!
We have been coming up with a bunch of easy Instant Pot Thanksgiving recipes here on The Typical Mom so you can relax a bit during the holidays and not have the stress of fitting everything in your oven! This Instant Pot stuffing is now added to that post and our page full of Instant Pot recipes that will give you dinner ideas for months on end.
Butternut squash was added to this version but if you’d rather leave that out that isn’t a problem, just follow the rest of the recipe on how to make stuffing in your pressure cooker this year.
I do think squash is a great addition to a variety of dishes though, I wasn’t a believer until this year when we made homemade pumpkin butter and stuffed Instant Pot spaghetti squash. They were both amazing and cooked so fast too.
This is the second step after your squash is tender, add in any veggies you like really but celery and onions are kinda’ a given.
You will need to utilize the PIP method to make this Instant Pot stuffing. If you have never done this before it is easy peasy.
What does PIP mean?
- PIP stands for pot in pot
- It means you aren’t adding your food directly inside the Instant Pot liner/pot
- You will need a few Instant Pot accessories for pot in pot.
- You will need a trivet to do this – I like this one with handles
- A bowl or pan is necessary to hold your food
- You put 1.5/2 c of water in the bottom of your pressure cooker, followed by the trivet, followed by your bowl or pot on top (usually covered with foil)
Why use the PIP method?
- It allows you to cook more delicate dishes in your Instant Pot that don’t contain a lot of liquid, so they don’t burn
- It essentially steams your dish
These are the ingredients you’ll need to make Instant Pot stuffing
- Dry stuffing mix
- Olive oil
- Chicken broth
- Butternut squash
Here’s the printable recipe to follow, this makes 2 pots full. You can use either containers below.
- This 7″ springform pan fits in either 6 or 8 qt. model
- I like this oven safe dish for baking cakes and would work for this Instant Pot stuffing too
- This 1.5 quart glass bowl fits in either size IP and is larger than the dish above if you need more room
- Trivet – I like this one with handles
I suggest you purchase one that you think you’ll use most often for other recipes as well to get the most bang for your buck.
If you’re looking for more Instant Pot side dishes here are a few:
- Instant Pot sweet potato casserole
- Instant Pot cranberry sauce
- Instant Pot turkey – goes perfectly with your stuffing side dish
- Instant Pot potatoes
Instant Pot Stuffing
- 1 c butternut squash cubed and roasted, optional ingredient
- 1 tbsp olive oil
- 12 oz dry stuffing mix we use pepperidge farm herb
- 2 stalks celery diced
- 5 tbsp butter melted
- 1/2 red onion diced
- 2 c broth vegetable or chicken
- 1/4 tsp rosemary
- 1/4 tsp thyme
- If you're adding butternut squash you'll want to put on a baking sheet, diced, and bake at 350 F with olive oil until slightly tender, about 10-15 minutes.
- Turn Instant Pot on to saute and add the onion and celery together with your butter for 2-3 minutes or until tender.
- Gently mix dry stuffing mix in large bowl with the onions and celery you just sauteed, and the roasted squash if you're adding that.
- Transfer this mix into a casserole dish (makes 2 dishes full) or stacked metal cooking pans that fit inside of your Instant Pot. Sprinkle rosemary and thyme to the top of the stuffing. If using casserole dish cover with foil, stacked pans have lids so put those on and secure them together.
- Add 1 ½ cups of water to the inner pot of the Instant Pot. Lower the pan with the stuffing in to the inner pot on a trivet.
- Close the Instant Pot lid and steam valve, then cook on high pressure for 20 minutes. Do a quick release.
- If using a casserole dish you'll do this again for the 2nd batch.
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