Pressure Cooker Stuffing
- 4 tablespoons unsalted butter
- 3 celery stalks, diced
- 1 yellow onion, diced
- ¾ teaspoon salt
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- ¼ teaspoon ground black pepper
- 1½ cups turkey broth
- 1 egg
- 5 cups small cubes day-old bread
- 100% oil cooking spray
For best results, we recommend using:
- Melt butter using Sauté mode set to Normal on a pressure cooker. Add celery, onion, salt, thyme, sage, and pepper and cook, stirring often, until vegetables have softened, 4 to 5 minutes. Press Cancel.
- Remove inner pot from pressure cooker to help it cool down faster. Allow to cool for several minutes.
- Stir turkey broth and egg into the vegetable mixture; stir in bread and continue stirring until it soaks up most of the liquid.
- Line the steamer basket for pressure cooker with aluminum foil; spray with cooking spray. Pour the stuffing mixture into lined basket and smooth the top.
- Rinse out inner steel pot (it doesn’t have to be perfectly clean!) and fill with 1½ cups water. Place trivet and steamer basket full of stuffing on top.
- Seal lid on pressure cooker, turn steam vent to Sealing, and cook on High pressure for 15 minutes. Allow pressure to naturally release.
- Enjoy stuffing immediately, or transfer steamer basket to a sheet tray and spray top of stuffing liberally with cooking spray. Broil for 4 to 7 minutes, or until browned to your liking.
This recipe is really open-ended. Add your favorite stuffing ingredients, such as mushrooms, apples, cheese, or sausage.
To line the steamer basket with foil, press a large (12 inch) piece of foil into the basket, and smooth the foil around the edges. If it doesn’t cover the edges perfectly, no worries, just make sure it’s covering the steamer holes and coming at least 2 inches up the side of the basket.
What others are saying
Alli Shircliff says:
This recipe is so good that I made it again the day after Thanksgiving. Everyone loved it! I used half day-old sourdough bread and half day-old cornbread. Broiling it for a couple of minutes after cooking in the pressure cooker really made it nice and crunchy on the top.
caroline chambers says:
Made this for Friendsgiving this weekend. SO MOIST throughout, and I did broil it and loved the crunchy top. Classic, delicious stuffing... but really, really moist versus dried out like oven stuffing can be!