Instant Pot Stuffing Recipe

instant pot stuffing in serving bowl
The Spruce / Diana Rattray
Prep: 15 mins
Cook: 38 mins
Pressure Build/Release: 20 mins
Total: 73 mins
Servings: 6 to 8 servings
Yield: 6 cups
Nutrition Facts (per serving)
350 Calories
20g Fat
33g Carbs
10g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 350
% Daily Value*
Total Fat 20g 26%
Saturated Fat 9g 47%
Cholesterol 68mg 23%
Sodium 673mg 29%
Total Carbohydrate 33g 12%
Dietary Fiber 2g 8%
Total Sugars 5g
Protein 10g
Vitamin C 3mg 13%
Calcium 111mg 9%
Iron 3mg 16%
Potassium 226mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy bread stuffing cooks quickly in the Instant Pot, leaving your oven free for other dishes. The stuffing makes an excellent holiday side dish and it's fast and easy enough to enjoy any night of the week. To cut the cooking time, dry the bread cubes a day or two in advance.

This is a basic savory bread dressing that goes well with turkey, baked ham, or pork. It also makes a great stuffing for thick pork chops and chicken breasts. Feel free to add your own special touch to this stuffing. Chopped apples, dried cranberries or raisins, and sausage meat are some excellent options—or even shredded carrots or sweet potato.


  • 16 ounces bread, cubed (about 12 cups)

  • 1 tablespoon olive oil

  • 1 teaspoon kosher salt (or to taste)

  • 1/4 teaspoon pepper

  • 1/2 cup butter

  • 1 cup onion, chopped (about 1 cup)

  • 3 ribs celery (about 1 cup)

  • 1 1/2 teaspoons poultry seasoning

  • 1 teaspoon dried sage

  • 1 1/2 cups unsalted or low sodium chicken stock

  • 1 tablespoon chopped parsley

  • 1 large egg

Steps to Make It

  1. Gather the ingredients. Heat the oven to 300 F.

    ingredients for instant pot stuffing
    The Spruce / Diana Rattray
  2. Spread the bread cubes out in a single layer on a large rimmed baking sheet. Bake in the preheated oven for about 15 to 20 minutes, or until the cubes are dry.

    stuffing cubes on a baking sheet
    The Spruce / Diana Rattray
  3. Meanwhile, choose the Instant Pot sauté setting and add the butter. When the butter is hot, add the chopped onion and celery. Cook for about 5 to 8 minutes, or until the onion is translucent and the celery is softened. Stir the vegetables frequently as they cook. Remove the vegetables and butter to a large bowl and set aside. 

    onions and celery in the instant pot
    The Spruce / Diana Rattray
  4. Wipe out the Instant Pot and add 1 cup of water. Place a trivet in the pot.

    instant pot with trivet and water
    The Spruce / Diana Rattray
  5. To the bowl with the butter and vegetables, add the dried bread cubes along with the poultry seasoning and sage. Toss to combine. Stir the chicken stock into the bread mixture until well blended. Add the parsley and taste for seasonings before adding the egg. Beat the egg lightly and add it to the mixture.

    mixing bowl with the stuffing
    The Spruce / Diana Rattray
  6. Transfer the bread dressing mixture to the baking dish. Cover the pan tightly with foil.

    stuffing in a baking dish
    The Spruce / Diana Rattray
  7. Using a baking sling or foil sling, lower the baking dish with the stuffing onto the trivet.

    stuffing in the instant pot
    The Spruce / Diana Rattray
  8. Secure the lid and make sure the steam release valve is in the sealing position (this is automatic on some pots). Select high pressure (pressure cook or manual button) and set the timer for 18 minutes. When the time is up, allow a 10-minute natural release, and then carefully move the steam release valve to the venting position. Remove the dressing to a rack; uncover and let it stand for about 10 minutes.

    venting/sealing knob on an instant pot
    The Spruce / Diana Rattray
  9. Spoon the dressing into a serving bowl and garnish with more parsley, if desired. Enjoy!

    instant pot bread stuffing in a bowl
    The Spruce / Diana Rattray

Is It Stuffing or Dressing?

Whether you call it stuffing or dressing may be a technical issue or a matter of regional preference. In some areas, the seasoned bread mixture is called dressing if it is baked in the oven and stuffing if it is cooked in a bird or used to stuff other food. In other areas, it's called stuffing whether it's stuffed into something or not.

How to Store and Freeze

  • Refrigerate cooked stuffing in a shallow, airtight container within two hours and use it within three to four days.
  • Stuffing freezes well. Pack cooled stuffing into freezer containers or zip-close bags and freeze it for up to three months.
  • To reheat frozen stuffing, transfer it to a baking dish and cover with foil. Bake the frozen stuffing in a preheated 325 F oven for 15 to 20 minutes, or until the stuffing registers at least 165 F, the minimum safe temperature for leftovers.

Recipe Variations

  • For sausage stuffing, sauté about 8 ounces of ground sausage meat along with the onion and celery.
  • For apple cranberry stuffing, add about 1 cup of chopped apple and 1/2 to 3/4 cup of dried cranberries to the bread mixture.
  • Add 1 teaspoon of chopped fresh rosemary to the bread mixture.
  • Instead of 1 teaspoon of dried sage, sauté 1 tablespoon of fresh chopped sage with the onion and celery.
  • For a crispy crust, transfer the stuffing to a shallow baking dish and broil it for a few minutes, or until the top is browned.