by Diana Rattray
Challah bread gives this nicely seasoned Instant Pot stuffing rich and complex flavor. The bread is toasted and then mixed with butter and aromatics before it is cooked in the Instant Pot. It’s a great way to cook your stuffing when the oven is not an option. If you don’t have challah, feel free to use brioche or a firm loaf bread.
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.
PrintInstant Pot Stuffing (Bread Dressing)
Challah bread gives this fabulous bread stuffing flavor, and the Instant Pot makes it a breeze to fix and cook when the oven isn’t an option.
- Prep Time: 15 minutes
- Pressure Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 47 minutes
- Yield: 8 servings 1x
- Category: Instant Pot, Dressing, Stuffing, Herbs, Thanksgiving
- Method: Pressure Cooker
Ingredients
- 10 to 12 cups bread cubes (I used challah)
- 2 teaspoons olive oil (or olive oil spray)
- Kosher salt, to taste
- 1/4 teaspoon freshly ground black pepper, or taste
- 1 stick butter (8 tablespoons)
- 1 cup chopped onion
- 1 cup chopped celery
- 1 teaspoon rubbed sage
- 1 1/2 teaspoons poultry seasoning (such as Bell’s)
- 1 1/2 to 2 cups chicken stock
- 1 tablespoon chopped parsley
- 1 large egg
Instructions
- Heat the oven to 300 F.
- Spread the bread cubes out on a large rimmed baking sheet. Spray with olive oil spray or drizzle olive oil over the cubes. 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.
- 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.
- 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 as necessary before you add the egg.
- Add the beaten egg to the dressing along with the parsley; mix thoroughly. Add extra chicken stock if it is not moist enough.
- Spray a 1 1/2-quart round Pyrex bowl or soufflé, or 6-cup Bundt cake pan with cooking spray. Spoon the dressing mixture into the casserole or pan 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.
- When the time is up, allow a natural release for 10 minutes. Remove the dressing and let it stand for about 10 minutes.
- Spoon the stuffing into a serving bowl or carefully invert it onto a plate.
