This Instant Pot Dressing is the ultimate shortcut to a Thanksgiving masterpiece, delivering all the cozy flavors of traditional stuffing in just 40 minutes. With a golden, buttery crust and a tender, herb-infused interior, every bite is a perfect balance of savory and sweet. The aromatic blend of sage, thyme, and celery mingles with soft bread cubes, creating a dish that’s as comforting as it is flavorful.
Thanks to the Instant Pot, you’ll spend just 15 minutes prepping and 10 minutes cooking, leaving plenty of time to enjoy the holiday. The natural release ensures the dressing stays moist and fluffy, while the caramelized onions and apples add a hint of sweetness. It’s a side dish that’s sure to steal the spotlight at your table.
Ingredients for Instant Pot Dressing (Thanksgiving Stuffing)
- ½ cup butter (unsalted preferred for controlling saltiness)
- 1 cup celery, diced (ensure it’s finely chopped for even cooking)
- 1 cup onion, diced (yellow or white onions recommended)
- 1 cup apples, diced (use a firm variety like Granny Smith)
- ¾ cup fresh mushrooms, sliced (button or cremini mushrooms work well)
- ½ teaspoon ground sage
- ⅛ teaspoon dried thyme
- ⅛ teaspoon fresh ground black pepper
- 1 cup chicken broth (vegetable broth as a substitute for a vegetarian option)
- 10 ounces cubed seasoned stuffing (store-bought or homemade)
- 1 cup water
Step-by-Step Instructions for Making Instant Pot Dressing
- Activate the SAUTE function on your Instant Pot and wait for it to heat up. Add the butter to the bottom of the insert and let it melt completely.
- Stir in the celery, onion, apples, mushrooms, sage, thyme, and pepper. Saute the mixture for about 2 minutes, until the vegetables are slightly softened.
- Pour in the chicken broth and mix to combine all the ingredients well.
- Transfer the stuffing cubes to a large bowl. Pour the chicken broth mixture over the stuffing and mix until the stuffing is evenly moistened.
- Prepare an oven-safe pan that fits in your Instant Pot by spraying it with non-stick cooking spray. Carefully spoon the stuffing mixture into the pan, ensuring it’s not packed too tightly.
- Clean the Instant Pot insert and return it to the pot. Pour 1 cup of water into the bottom of the insert and add the trivet. Place the pan with the stuffing on top of the trivet.
- Secure the lid on the Instant Pot, turn the valve to SEALING, and press the MANUAL or PRESSURE COOK button. Set the timer for 10 minutes.
- Allow the Instant Pot to naturally release the pressure after cooking, which will take about 15-20 minutes.
- Serve the dressing as is, or place the pan in the oven for a few minutes to brown the top for a golden finish.
Perfect Pairings: Serving Suggestions
This Instant Pot Dressing is a star side dish for Thanksgiving, but it also pairs beautifully with roasted chicken, turkey, or even a holiday ham. For a complete meal, serve it alongside mashed potatoes, green bean casserole, and cranberry sauce. Don’t forget a drizzle of gravy for extra flavor!
Storage & Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, place the stuffing in an oven-safe dish, cover with foil, and warm at 350°F for about 15-20 minutes. For a quick option, microwave individual portions in 30-second intervals until heated through.
Recipe Variations to Try
Switch things up by adding dried cranberries or chopped walnuts for a sweet and crunchy twist. For a savory upgrade, mix in cooked sausage crumbles or swap the chicken broth for vegetable broth to make it vegetarian-friendly. You can also experiment with different herbs like rosemary or parsley for a fresh flavor boost.
Time-Saving Tips for Busy Cooks
To save time, prep your veggies (celery, onion, apples, and mushrooms) the night before and store them in the fridge. Use pre-cubed stuffing mix from the store to skip the homemade step. If you’re short on time, skip the oven browning step—the Instant Pot version is delicious as-is!
Equipment Guidance for Success
Make sure your oven-safe pan fits snugly inside your Instant Pot—a 7-inch deep cake pan works perfectly for a 6-quart model. If you don’t have a trivet, a silicone steamer basket or even a makeshift ring of aluminum foil can work in a pinch. Always double-check that the pan is oven-safe if you plan to brown the stuffing afterward.
Instant Pot Dressing (Thanksgiving Stuffing)
Equipment
- Instant Pot
Ingredients
- ½ cup butter
- 1 cup celery, diced
- 1 cup onion, diced
- 1 cup apples, diced
- ¾ cup fresh mushrooms, sliced
- ½ teaspoon ground sage
- ⅛ teaspoon dried thyme
- ⅛ teaspoon fresh ground black pepper
- 1 cup chicken broth
- 10 ounces cubed seasoned stuffing, store bought or homemade
- 1 cup water
Instructions
- Push the SAUTE button and wait for the pot to heat up. Add butter to the bottom of the insert and let it melt.
- Stir in celery, onion, apples, mushrooms, sage, thyme, and pepper. Saute for 2 minutes. Pour in chicken broth.
- Add stuffing to a large bowl. Pour the chicken broth mixture on top of the stuffing and mix until completely combined.
- Spray an oven safe pan that fits in your Instant Pot with non-stick cooking spray (I used a deep 7 inch cake pan that fits perfectly in my 6 quart Instant Pot). Carefully spoon in stuffing mixture, being sure to not pack it in tightly.
- Clean out the insert of the Instant Pot, then place it back inside the Instant Pot. Pour 1 cup of water in the bottom and add the trivet inside of the insert. Place the pan on top of the trivet.
- Place the lid on top, turn the valve to SEALING and press the MANUAL or PRESSURE COOK button. Set the timer for 10 minutes.
- When it is finished cooking, let it do a complete natural release, which will take about 15-20 minutes.
- Serve as is or if you want a more golden top, place pan in the oven for a few minutes to brown the stuffing.