This tasty vegetarian Instant Pot Stuffing is a must-make for Thanksgiving! This easy peasy pressure cooker recipe saves precious oven space and yields the most tender and delicious holiday dressing.
Holiday season 2019 is in FULL FORCE, people!
You know what that means… It’s time to make all our favorite holiday recipes and stuff our faces with stuffing! I’m so excited I can hardly contain myself!
This Instant Pot stuffing recipe is a bit of a remix of my mom’s famous vegetarian stuffing. Its full of flavor and positively loaded with veggies. Just the way I like it!
Today’s tasty holiday recipe is sponsored by Nellie’s Free Range Eggs as part of a delicious ongoing partnership! I’m very particular when it comes to my eggs and we’ve been exclusively buying Nellie’s for the past few years.
Nellie’s eggs are free-range, Certified Humane and sourced from family owned and operated farms across the United States. Each of their partnering farms follows the Humane Farm Animal Care Certified Humane Free Range standards. In short, this means you know your eggs are coming from healthy hens that have room to roam, both in and outdoors.
If you get a chance, for sure check out their website! They have an ever-growing collection of recipes to try, including: a brunch-worthy Spinach, Goat Cheese and Pepper Frittata as well as the most adorable Gingerbread Reindeer Cookies!
You’ll be able to find this scrumptious stuffing recipe there too, as well as in the easy-peasy printable recipe card below.
The mushrooms just may be my favorite part of this savory vegetarian side dish. They keep the stuffing tender and moist, so there’s no disappointing dry stuffing here!
It’s fabulous topped with homemade gravy (I’m making a caramelized onions and mushroom gravy this year that I am soooooo excited!) and is utter foodie perfection slapped on a day-after-thanksgiving sandwich with cranberry sauce and all your favorite fixin’s!
Instant Pot Stuffing – Thanksgiving Dressing Recipe
Thanks to the Instant Pot, the stuffing comes out super moist and tender! A quick broil in the oven and it’ll be toasted on the outside and fluffy and soft on the inside with little flecks of veggies all throughout— AKA my idea of stuffing perfection!
Instant Pot Stuffing
- 2 cups diced onion
- 1 cup finely chopped celery
- 8-10 oz button mushrooms
- 2-3 cloves garlic
- 2 TBSP unsalted butter
- 1-2 tsp garlic powder
- 3/4 tsp allspice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1.5 cups vegetable broth*
- 8 oz dry cubed "Herb Seasoned" stuffing mix** (6 cups)
- 2 large Nellie's Free Range Eggs (whisked)
INSTANT POT INSTRUCTIONS
Prep a 1.5 quart round oven-safe baking dish by spraying with cooking spray (avocado oil is my favorite) or rubbing the inside of the dish with butter to prevent sticking.
Dice onion, finely chop mushrooms and celery, and mince garlic.
Heat a large high-sided skillet or a dutch oven with 2 TBSP butter on medium-high heat.
Add onion and celery. Sauté, stirring occasionally, until onions are brown around the edges and veggies begin to tenderize.
Next add minced garlic and mushrooms and cook until veggies have softened and fragrant.
Season, then add broth.
In a large bowl, add veggie mixture and top with dry stuffing mix. Mix well. Add two whisked Nellie’s Free Range Eggs and mix until coated. Transfer mixture to prepared round baking dish.
Cover your baking dish with foil (to prevent condensation while cooking) and place the dish on top of a handled trivet. My Instant Pot came with one but if you only have a regular trivet you can make your own handle out of folded sheets aluminum foil! Pour 1 cup of water into the inner pot of the pressure cooker and lower your baking dish into the pot on the trivet.
Lock the lid and set to 25 minutes HIGH pressure. Ensure sure valve is in the sealed position.
Once the Instant Pot beeps, quick release the pressure by flipping valve to venting position. Remove dish by lifting by the handled trivet using dish towels or gloves (it gets hot) and set aside. Remove foil.
For an optional crisp and toasty topped stuffing, feel free to place stuffing in the oven and broil on HIGH for approx 3 minutes, watching very closely to prevent over-toasting or burning.
SLOW COOKER INSTRUCTIONS
Lightly butter the inside of your slow cooker (sides and bottom) and add your veggie mixture. Top with dry stuffing mix and whisked eggs. Mix well and secure the lid. Cook on LOW setting for 2.5-3 hours.
* Chicken broth may be used in place of veggie broth, if desired.
** I grew up with my mom using bagged “Herb Seasoned Stuffing” mix as the base for her Thanksgiving stuffing and still make it that way today! It’s total nostalgia for me. If making your own stuffing mix using stale or toasted bread, simply season to taste, as I’m using a pre-seasoned blend as my starting point.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
If you get a chance to try this tasty vegetarian Instant Pot Stuffing recipe, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
Looking for more tasty egg-centric eats? So far we’ve used our Nellie’s Free Range Certified Humane® eggs to whip up the most amazing Instant Pot Frittata, some crispy vegetarian Breakfast Wonton Egg Cups, and a holiday-worthy Instant Pot French Toast Casserole.