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!
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
Ingredients
- 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
- ¾ tsp allspice
- ½ tsp salt
- ¼ tsp black pepper
- 1.5 cups vegetable broth*
- 8 oz dry cubed Pepperidge Farms Herb Seasoned stuffing mix** (6 cups)
- 2 large eggs (whisked)
Instructions
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.
Notes
Nutrition
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!
more tasty holiday side dish recipes
Pair this tasty vegetarian stuffing with a side of cranberry sauce, whipped sweet potatoes, and my famous roasted sweet potatoes!
Other holiday favorites of ours include my mother in law’s Spicy Southern Hot Corn and my mom’s Classic Stuffed Mushrooms.
I’ve put a few spins on our family’s traditional recipes and whipped up everything from Crab Stuffed Mushrooms to Creamy Cauliflower Brussels Sprout Casseroles. Love them so!
Questions & Reviews
I loved it! Such an amazing stuffing for Thanksgiving!
I’ve never made stuffing in the Instant Pot! But I should try it!
This is such a great idea! Love that it is made in the instant pot!
Thanks Annie!
I love how easy and delicious this stuffing is!! I can’t wait to try this recipe!
So excited for you to try it, Katerina!
Stuffing is my FAVORITE! Can’t wait to try this method to clear up extra oven space!
This looks like my next dinner!
This looks just like the stuffing I grew up with! Love that you can make it in an IP!
I love the idea of freeing up valuable stovetop or oven space by making this in an IP, especially during the holidays.
It’s a lifesaver when oven space is so limited – which is basically all of us, lol! The veggies can even be sautéed a day in advance and stored in the fridge until the stuffing is made the following day. Love it so!
I have been looking for an even easier stuffing recipe, and this is right up my alley! Looking forward to serving this tomorrow for our Friendsgiving celebration!
So excited for y’all to try it Sara, thanks! <3