Instant Pot Stuffing
Make this quick and easy Instant Pot Stuffing for all your holiday meals!
Servings 8
Calories 106kcal
Ingredients
- 2 tablespoons butter
- ⅓ cup (50g) red onion chopped
- ⅓ cup (75g) celery chopped
- 1 garlic clove minced
- 1 teaspoon Italian seasoning
- 1 thyme sprig
- 4 cups (360g) bread cubes
- 3 tablespoons vegetable stock
Instructions
- Place butter in the bottom of the Instant Pot insert, set to sauté mode, and stir until melted.
- Add in the onion and celery and sauté for 5 minutes, or until tender. Then add garlic and Italian seasoning and sauté for another 30 seconds or so.
- Turn off, add the bread cubes and vegetable stock, stirring to combine. Top with the thyme sprig.
- Place the lid on the Instant Pot, turn the valve to sealing position, and set to high/manual pressure for 2 minutes.
- Once done, perform a complete quick pressure release, open and fluff the stuffing, then serve.
Notes
- This recipe comes out best if you use stale bread. If you don't have stale bread on hand, check out the section below for making 'stale' bread cubes.
- Make sure to fluff your pressure cooker stuffing before serving, otherwise, it will be a solidified bread mass, and not fluffy and delicious as you’d expect from a great stuffing recipe.
- The cooking time listed does not include time to come up to pressure or for the pressure to release.
- Storage - Leftover stuffing should always be stored in an airtight container. It will keep in the fridge for about 3 days, and in the freezer for up to 3 months.
- There are 4 WW Blue Plan SmartPoints in a serving of this.
Nutrition
Calories: 106kcal | Carbohydrates: 15g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 197mg | Potassium: 72mg | Fiber: 1g | Sugar: 2g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg