Go Back
–+ servings
Bread stuffing served on a tray.

The Best Instant Pot Stuffing

Angela Milnes
Get ready for the holidays with The Best Instant Pot Stuffing! This classic side dish is loaded with savory herbs, tender bread, and flavorful broth, all cooked to perfection in the Instant Pot. It’s quick, easy, and guarantees perfectly moist and delicious stuffing every time!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Additional Time 0 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 4 Servings
Calories 517 kcal

Ingredients
  

  • ⅓ cup unsalted butter
  • ½ yellow onion diced
  • 12 cup dried cubed white bread
  • 1 tsp. Nature’s Seasonings or mixed herbs.
  • 1 tsp. salt
  • ¼ tsp. black pepper Ground
  • ¼ tsp. garlic powder
  • 1 ¾ cup chicken broth
  • 1 tsp. parsley freshly chopped

Instructions
 

  • At least 24 hours before cooking your stuffing, cut your white bread into cubes. Lay out on a plate or cutting board to dry. Try to leave out on a flat surface so that the bread is evenly on a hard surface.
  • Preheat your oven to 350°. Turn your instant pot onto "sauté" mode. Once your instant pot becomes hot, add your butter.
  • Allow the butter to completely melt then add in your chopped onions. Cook for about three minutes to caramelize them.
  • Once your onions are cooked, turn off your instant pot by pressing cancel. add in Your bread, and seasonings. mixed together well so that all of the seasonings and onions are distributed proportionately amongst the bread.
  • Pour the chicken stock over your bread and mix well. Be careful to not mix too much or your bread will start to break. Just mix enough for the broth to cover each cube.
  • Place your stuffing in a 13 x 9 pan, lightly greased. place in your oven for about 30 minutes. At the 20-minute mark, periodically check your stuffing every five minutes as some ovens are warmer than others.
  • Once your stuffing is completely finished, allow it to cool slightly, and serve up.

Notes

Storage & Reheating Instructions
Refrigeration: After cooling, transfer the Instant Pot stuffing to an airtight container and refrigerate. Seal tightly to maintain freshness and prevent odors from entering the fridge.
Freezing: Freeze the stuffing in airtight containers or bags, removing air to prevent freezer burn. Label it with the date and store it for 2-3 months.
Reheating in the Microwave: Reheat a small portion in a microwave-safe dish, covered with a damp paper towel, in short intervals. Stir in between to ensure even warming and prevent drying.
Reheating in the Instant Pot: For larger quantities, use the “Saute” function in the Instant Pot. Add a bit of broth or water, stir occasionally until heated, and adjust the seasoning before serving.

Nutrition

Calories: 517kcalCarbohydrates: 69gProtein: 14gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 43mgSodium: 1626mgPotassium: 227mgFiber: 4gSugar: 8gVitamin A: 601IUVitamin C: 3mgCalcium: 319mgIron: 5mg
Print Recipe Pin Recipe
Tried this recipe?Let us know how it was!