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–+ servings
Cooked chicken and stuffing mixture topped with chopped herbs in a white bowl.

Instant Pot Stuffing (Bread Dressing)

Diana Rattray
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.
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Servings 8 servings
Calories 301
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Course Dressing, Herbs, Instant Pot, Stuffing, Thanksgiving
Prep Time 15 minutes
Cook Time 12 minutes
Other Time18 minutes
Total Time 45 minutes

Ingredients
  

  • 1 pound bread , 10 to 12 cups of 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
  • 1/2 cup butter, 8 tablespoons
  • 1 cup chopped onion
  • 1 cup diced 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

  • Prepare the Bread: 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.
    Cubed sourdough bread on baking sheet with seasonings.
  • 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. 
    Chopped celery sautéing in an Instant Pot.
  • 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 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.
    Cooked stuffing mixture with celery and herbs in a metal bowl.
  • Pressure Cook: 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.
    Creamy tuna casserole with chopped vegetables in a white baking dish.
  • Cool: When the time is up, allow a natural release for 10 minutes. Remove the dressing and let it stand for about 10 minutes.
    Creamy casserole with chopped vegetables and bacon pieces.
  • 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.

Keyword bread dressing, instant pot bread dressing, instant pot challah, instant pot dressing, instant pot stuffing
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