Holiday Stuffing
By :The Instant Pot College Cookbook by Julee Morrison
Print Recipe
Forget the boxed stuffing and make this easy, moist, and delicious homemade version part of your holiday traditions. Early in my relationship with my husband, I took pride in my stuffing—until one year when too many distractions had me adding way too much sage, making my stuffing inedible. It’s the memory every holiday as I set the stuffing on the table and my husband asks for a “stuffing taster.” This version has just the right amount of sage. You can use whatever bread you have on hand, or even mix the ends of several loaves.
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Course Side Dish
Cuisine American
Difficulty Easy
Browse Category Kid-Friendly, Side Dishes
Duration 30-60 min
Diet Vegetarian
Cooking Technique Pressure Cook, Sauté
Main Ingredient Bread, Butter, Celery, Onion
Prep Time 7 minutes
Cook Time 18 minutes
Servings
6 servings
Ingredients
  • 1/2 cup unsalted butter 1 stick
  • 1 small onion chopped
  • 2 celery stalks chopped
  • 1 1/4 cups low-sodium chicken or vegetable broth
  • 1 loaf of bread toasted if desired and cubed (about 9 cups), 15-slice
  • 2 teaspoons fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon dried sage
  • 1 teaspoon dried oregano
  • 1 1/2 cups Water for steaming
Course Side Dish
Cuisine American
Difficulty Easy
Browse Category Kid-Friendly, Side Dishes
Duration 30-60 min
Diet Vegetarian
Cooking Technique Pressure Cook, Sauté
Main Ingredient Bread, Butter, Celery, Onion
Prep Time 7 minutes
Cook Time 18 minutes
Servings
6 servings
Ingredients
  • 1/2 cup unsalted butter 1 stick
  • 1 small onion chopped
  • 2 celery stalks chopped
  • 1 1/4 cups low-sodium chicken or vegetable broth
  • 1 loaf of bread toasted if desired and cubed (about 9 cups), 15-slice
  • 2 teaspoons fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon dried sage
  • 1 teaspoon dried oregano
  • 1 1/2 cups Water for steaming
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Rating: 0
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Instructions
PREPARE THE PAN.
  1. Grease a 6-inch cake pan, spring-form pan, or stainless steel bowl with nonstick cooking spray.
SAUTÉ THE VEGETABLES.
  1. Select Sauté and adjust the heat to Medium. Add the butter to the inner cooking pot. When it begins to foam, add the onion and celery. Stir for 3 minutes, until the onion is almost translucent. Stir in the broth.
MAKE THE STUFFING.
  1. In a large mixing bowl, toss the bread cubes with the salt, pepper, sage, and oregano. Pour the butter mixture over the bread and stir until the bread is coated. Transfer the stuffing to the prepared pan and use a spatula
  2. to spread it evenly. Cover the pan with aluminum foil. Poke a small hole in the center of the foil to allow it to vent. Wash out the inner cooking pot.
PRESSURE COOK.
  1. Pour the water into the inner cooking pot and place a trivet in the bottom. Using a sling, lower the pan onto the trivet. Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure Cook and adjust the pressure to High. Set the time for 15 minutes. When cooking ends, carefully turn the valve to “venting” to quick release the pressure.
FINISH THE RECIPE.
  1. Using the sling, lift the pan out of the pot. Remove the foil. Place a plate over the top of the pan and turn it upside down to release the stuffing onto the plate.
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