This Instant Pot stuffing uses challah for a rich, buttery flavor and a tender, moist texture. Cubed bread is lightly toasted, then combined with sautéed aromatics, butter, herbs, and stock. The mixture is placed in a greased pan and pressure-cooked inside the Instant Pot, freeing up oven space and keeping the dressing soft. Make it ahead and reheat before serving for an easy holiday or weeknight side.
What You’ll Like About This Dish
Frees up oven space. Great for Thanksgiving or any large meal when the oven is full.
Moist and flavorful. The pressure cooker keeps the stuffing tender without drying it out.
Classic seasoning. Sage, poultry seasoning, and butter deliver familiar holiday flavors.
Flexible presentation. Serve it spooned into a bowl or unmolded as a decorative ring.
Ingredient Notes
- Challah bread – Gives richness and a soft crumb; dry the cubes in the oven for the best texture.
- Butter – Builds the savory base for the vegetables and seasoning.
- Onion & celery – Classic aromatics that add depth and texture.
- Sage & poultry seasoning – Provide warm, familiar herb notes; adjust to taste.
- Chicken stock – Add gradually to achieve a moist but not soggy dressing.
- Egg – Lightly binds the mixture so it holds its shape when served.
- Parsley – Adds a bright, fresh finish.
Steps to Make Instant Pot Stuffing (Bread Dressing)
- Dry the bread cubes in a low oven until just toasted.
- Sauté onion and celery in butter until softened and translucent.
- Toss the toasted bread with the vegetables, herbs, and chicken stock.
- Stir in the beaten egg and parsley; taste and adjust seasonings.
- Spoon the mixture into a greased casserole dish or Bundt pan.
- Cover loosely with foil and set the pan on a trivet inside the Instant Pot with water in the bottom.
- Pressure cook until the stuffing is set and heated through.
- Allow a short natural release, then let the stuffing rest before serving.
- Spoon into a bowl or invert the pan to unmold and serve.
Tips
- Dry the bread thoroughly—slightly crisp cubes absorb stock without turning mushy.
- Season and taste before adding the egg so adjustments are easy.
- Use a tall 1½‑quart casserole or a 6‑cup Bundt pan to keep the center moist.
- Loosely covering the pan prevents condensation from dripping directly onto the stuffing.
- Add more stock only if the mixture seems dry; challah soaks up liquid quickly.
Recipe Variations
- Sausage stuffing. Brown ½ pound of breakfast or Italian sausage and fold it into the bread mix.
- Herb-forward. Add fresh thyme, rosemary, or extra parsley for a brighter, more fragrant dressing.
- Cornbread blend. Replace half the challah with cornbread cubes for a different texture and flavor.
- Apple and cranberry. Fold in diced apple or dried cranberries for a sweet-tart contrast.
What to Serve With Instant Pot Stuffing
- Roast turkey, chicken, or Cornish game hens make classic pairings.
- Rich pan gravy or a make-ahead gravy complements the dressing perfectly.
- Cranberry sauce or chutney adds a bright counterpoint.
- Mashed potatoes, sweet potatoes, or roasted root vegetables round out the plate.
- Green vegetables such as green beans or Brussels sprouts, or a simple salad, balance the meal.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 4 days; flavors meld and improve after resting.
Freeze: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm in the microwave or cover and reheat in the oven. Add a splash of broth if the stuffing has dried out.
You can also try other bread dressings like a classic bread stuffing or a cornbread, sausage, and apple dressing, both of which adapt well to the Instant Pot. Instant Pot vegetable sides such as broccoli rice with cheese or mashed cauliflower make good additions to a holiday menu.
Instant Pot Stuffing (Bread Dressing)
Diana Rattray
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Ingredients
- 1 pound challah bread , 10 to 12 cups of cubes
- 2 tsp olive oil, or spray
- Kosher salt, to taste
- ¼ tsp freshly ground black pepper, or to taste
- ½ cup butter, 8 tablespoons
- 1 cup chopped onion
- 1 cup diced celery
- 1 tsp rubbed sage
- 1 ½ tsp poultry seasoning
- 1 ½ to 2 cups chicken stock
- 1 tbsp chopped parsley
- 1 large egg, beaten
- Cooking spray, for the baking dish
- 1 cup water, for the pot
Recommended Equipment
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Instant Pot Pro 6‑quart
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1 1/2‑quart soufflé dish or similar heatproof pan
Instructions
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Prepare the bread: Preheat the oven to 300°F. Spread the bread cubes on a rimmed baking sheet, toss with olive oil or spray lightly, and season with salt and freshly ground pepper. Bake about 30 minutes until dry and lightly toasted. Transfer to a large bowl.
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Sauté: Use the Instant Pot on low sauté. Melt the butter, add the chopped onion and diced celery, and cook about 5 minutes until the onion is translucent.
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Mix: Add the butter-and-vegetable mixture to the toasted bread. Stir in the sage, poultry seasoning, and 1½ cups chicken stock. Taste and adjust salt and pepper before adding the beaten egg and chopped parsley. Add more stock if the mix seems dry.
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Pressure cook: Spray a 1½‑quart heatproof dish or similar pan (6 cups capacity) with cooking spray. Pack the dressing into the dish and pat down gently. Cover loosely with foil. Clean the Instant Pot inner pot, add 1 cup water, and set the trivet inside. Lower the dish onto the trivet using a sling, ensuring foil won’t block the seal. Lock the lid, set the valve to sealing, and cook on high pressure for 12 minutes.
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Cool: Allow a natural release for 10 minutes, then remove the dish and let it stand about 10 minutes to settle.
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Serve: Spoon into a serving bowl or carefully invert the pan to unmold the stuffing.
Nutrition
Disclaimer:
Nutrition facts are estimates based on ingredient analysis. Actual values vary with brands, measurements, and serving sizes.