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This Instant Pot stuffing is made with challah bread for a rich, savory flavor and a soft yet tasty texture. The bread is cubed and baked until golden, then combined with butter, aromatics, and herbs before cooking in a pan set inside the pressure cooker. It’s the perfect solution when your oven is busy—or simply too hot to use. You can prepare it ahead of time and reheat it just before serving. Whether you’re cooking for Thanksgiving or a weeknight dinner, this stuffing offers comfort and convenience.
What You’ll Like About This Dish
Frees up oven space. Ideal for Thanksgiving or large meals when the oven is full.
Moist and flavorful. Pressure cooking keeps the stuffing soft without drying out.
Classic seasoning. Sage, poultry seasoning, and butter create familiar holiday flavor.
Flexible presentation. Serve spooned into a bowl or unmold as a decorative ring.
Ingredient Notes
- Challah bread – Adds richness and tenderness; dry it in the oven for best texture.
- Butter – Forms the flavor base for the vegetables and spices.
- Onion & celery – Classic aromatics for traditional stuffing.
- Sage & poultry seasoning – Provide holiday herb flavor; adjust to taste.
- Chicken stock – Add gradually for a moist but not soggy dressing.
- Egg – Helps bind the stuffing slightly so it holds together when scooped or unmolded.
- Parsley – Adds color and freshness.
Steps to Make Instant Pot Stuffing (Bread Dressing)
- Dry the bread cubes in the oven until lightly toasted.
- Sauté the onion and celery in butter until softened.
- Combine the toasted bread with the vegetables, herbs, and chicken stock.
- Stir in the beaten egg and parsley and adjust seasoning.
- Spoon the mixture into a greased casserole dish or Bundt pan.
- Cover loosely with foil and place on a trivet in the Instant Pot with water in the bottom.
- Pressure cook until the stuffing is set and heated through.
- Allow a short natural release, then let the stuffing stand before serving.
- Spoon into a bowl or invert to serve.
Tips
- Dry the bread thoroughly—slightly crisp cubes absorb the stock without becoming mushy.
- Season before adding the egg so you can taste and adjust freely.
- Use a tall 1½-quart casserole or 6-cup Bundt pan to keep the stuffing moist.
- Loosely covering the pan prevents excess moisture from dripping onto the stuffing.
- Add more stock only if the mixture looks dry; challah absorbs quickly.
Recipe Variations
- Sausage stuffing. Sauté ½ pound of breakfast or Italian sausage and add it to the bread mixture.
- Herb-heavy version. Add fresh thyme, rosemary, or additional parsley.
- Cornbread blend. Use half challah and half cornbread cubes for extra texture.
- Apple and cranberry. Fold in diced apple or dried cranberries for a sweet contrast.
What to Serve With Instant Pot Stuffing
- Roast turkey, chicken, or Cornish game hens.
- Gravy, whether pan gravy or a make-ahead version.
- Cranberry sauce or chutney.
- Mashed potatoes, sweet potatoes, or roasted root vegetables.
- Green beans, Brussels sprouts, or a simple salad.
How to Store
Refrigerate: Keep leftover stuffing in an airtight container for up to 4 days. The flavors continue to improve as it rests.
Freeze: Freeze for up to 2 months. Thaw overnight before reheating.
Reheat: Warm in the microwave or cover and reheat in the oven. Add a splash of broth if the stuffing seems dry.
You might also like this classic bread stuffing or this cornbread, sausage, and apple dressing. Either one could also be cooked in the Instant Pot. If you’re looking for more Instant Pot ideas for Thanksgiving sides, try this Instant Pot broccoli rice with cheese or mashed cauliflower.
Instant Pot Stuffing (Bread Dressing)
Ingredients
- 1 pound challah bread , 10 to 12 cups of cubes
- 2 tsp olive oil, or olive oil spray
- Kosher salt, to taste
- ¼ tsp freshly ground black pepper, or taste
- ½ cup butter, 8 tablespoons
- 1 cup chopped onion
- 1 cup diced celery
- 1 tsp rubbed sage
- 1 ½ tsp poultry seasoning, such as Bell’s
- 1 ½ to 2 cups chicken stock
- 1 tbsp chopped parsley
- 1 large egg, beaten
- Cooking spray, for the baking dish
- 1 cup water, for the pot
Recommended Equipment
Instructions
- Prepare the Bread: Heat the oven to 300 F. Spread the bread cubes out on a large rimmed baking sheet. Toss the cubes with olive oil or spray with olive oil spray. Season lightly with salt and freshly ground black pepper. Bake for about 30 minutes, or until dry and slightly toasted. Remove the cubes to a large bowl.1 pound challah bread | 2 tsp olive oil | Kosher salt | 1/4 tsp freshly ground black pepper
- Sauté: Meanwhile, choose the low sauté button on the Instant Pot. Add the butter. When the butter is melted and hot, add the onion and celery. Cook, stirring occasionally, for about 5 minutes, or until the onion is translucent.1/2 cup butter | 1 cup chopped onion | 1 cup diced celery
- Mix: Transfer the butter and vegetable mixture to the bowl with the bread cubes. Add the sage, poultry seasoning, and 1 1/2 cups of chicken stock. Stir and taste for seasoning. Adjust the seasoning and add more salt as needed before adding the egg. Add the beaten egg to the dressing along with the parsley and mix thoroughly. Add extra chicken stock if it is not moist enough.1 tsp rubbed sage | 1 1/2 tsp poultry seasoning | 1 1/2 to 2 cups chicken stock | 1 tbsp chopped parsley | 1 large egg
- Pressure Cook: Spray a 1 1/2-quart round Pyrex bowl, soufflé dish, or deep 7-inch cake pan with cooking spray (any heatproof bowl or pan that holds at least 6 cups and will fit in the pot is fine). Spoon the dressing mixture into the dish and pat down gently. Loosely cover the pan with foil. Clean out the Instant Pot inner pot and add 1 cup of water. Place the trivet in the pot. Use a baking sling or foil sling to lower the dressing onto the trivet. Make sure the foil does not interfere with the seal. Secure the lid and ensure the steam release valve is in the sealing position. Select high pressure (pressure cooker or manual button) and set the timer for 12 minutes.Cooking spray | 1 cup water
- Cool: When the time is up, allow a natural release for 10 minutes. Remove the dressing and let it stand for about 10 minutes.
- Serve: Spoon the stuffing into a serving bowl or carefully invert it onto a plate.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
