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!
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. If you’re looking for a side dish for the holidays or now this is a great one to try.
- We have been coming up with a bunch of easy Instant Pot Thanksgiving recipes here on The Typical Mom.
Now you can relax a bit during the holidays and not have the stress of fitting everything in your oven!
Let’s start with a few basic tips:
- Make sure to Bookmark our InstaPot recipes page. We add new ones each week!
- Then PRINT this —–> Instant Pot cooking times cheat sheet that will help you understand how long meat, vegetables and beans take to cook in your pressure cooker.
For reference, this is the pressure cooker I have and use for all recipe creations.
Butternut squash was added to this version but if you’d rather leave that out that isn’t a problem.
Just omit that and follow the rest of the recipe on how to make stuffing in your pressure cooker.
This is the second step after your squash is tender.
Instant Pot stuffing recipe
They were both amazing and cooked so fast too.
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.
- This trivet – I like this one with handles
- A bowl or pan is necessary to hold your food
This 7″ springform pan fits in either size IP.
- I like this oven safe dish for baking and works for this Instant Pot stuffing too
- 1.5 quart glass bowl fits in either size IP and is larger than the dish above
- 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. This essentially steams your dish.
Instant Pot stuffing
- Dry stuffing mix
- Olive oil
- Butternut squash
- Chicken broth
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
- Sweet Instant Pot cranberry sauce
- Whole Instant Pot turkey – goes perfectly with your stuffing side dish
Italian Instant Pot potatoes are simple and tender as ever.
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Instant Pot Stuffing
- 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. Add chicken broth and gently fold together so breading is wet.
- 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.