Instant 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.
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
Calories: 301kcalCarbohydrates: 31gProtein: 8gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 55mgSodium: 433mgPotassium: 142mgFiber: 3gSugar: 5gVitamin A: 401IUVitamin C: 0.3mgCalcium: 83mgIron: 2mg
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.
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