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Tags: InstantPot

Use the above portions for each loaf of bread prepared..


1 loaf of bread
1 onion (chopped)
3 Large Stalk of Celery
1 Cup of butter
1 teaspoon salt
1 teaspoon ground pepper
2 tablespoon ground sage
1/2 teaspoon dried thyme
Chicken/vegetable stock to taste
Salt and Pepper to taste


Toast bread. It can be toasted up to three days ahead of time. Remove the crust if you prefer and tear the bread up in small pieces.
The night before tear bread into small cubed pieces and let sit overnight to dry out. Or the day of, place the bread in a large foil pan and heat in oven on 200°F for approximately 20-30 minutes until it begins to dry out. You don’t want toasted bread, just dried bread.
Place Instant Pot on Sauté mode. Once HOT appears on the display add the butter.
Once the butter melts, add the celery and onion and sauté until tender.
Add salt, pepper, and sage – sauté for an additional 3 minutes.
Hit the Cancel button. Add 1/3 of hot mixture to bread cubes. Toss lightly to coat. Repeat until butter mixture is gone.
Add chicken/vegetable stock to moisten the bread as desired.
Wash the liner of the instant pot and place 1 cup of water in the bottom.
Place stuffing in stackable bowls, cover and insert into the Instant Pot.
Pressure cook/Manual for 20 minutes.
Once cooking time expires, allow for 5 minutes of natural pressure release. Then perform a quick pressure release.
Carefully remove the stackable containers and serve.

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