Instant Pot Stuffing

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.

Thanksgiving Stuffing

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!

Instant Pot Stuffing Recipe

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.

Instant Pot Stuffing

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
5 from 6 votes
Print

Instant Pot Stuffing

Course Side Dish
Cuisine American
Keyword Instant Pot Stuffing
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 servings
Calories 180 kcal
Author Jenn Laughlin – Peas and Crayons

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
  • 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)

Instructions

INSTANT POT INSTRUCTIONS

  1. 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.

  2. Dice onion, finely chop mushrooms and celery, and mince garlic.

  3. Heat a large high-sided skillet or a dutch oven with 2 TBSP butter on medium-high heat.

  4. Add onion and celery. Sauté, stirring occasionally, until onions are brown around the edges and veggies begin to tenderize.

  5. Next add minced garlic and mushrooms and cook until veggies have softened and fragrant.

  6. Season, then add broth.

  7. 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.

  8. 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.

  9. Lock the lid and set to 25 minutes HIGH pressure. Ensure sure valve is in the sealed position.

  10. 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.

  11. 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.

  12. SLOW COOKER INSTRUCTIONS

  13. 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.

Recipe Notes

* 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!

Nutrition Facts
Instant Pot Stuffing
Amount Per Serving
Calories 180 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 49mg16%
Sodium 750mg33%
Potassium 271mg8%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 5g6%
Protein 6g12%
Vitamin A 297IU6%
Vitamin C 4mg5%
Calcium 49mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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!

Vegetarian Instant Pot Stuffing
Vegetarian Instant Pot Stuffing Recipe

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.

more tasty holiday side dish recipes

Pair this tasty vegetarian stuffing with a side of cranberry sauce, whipped sweet potatoes, and my famous honey roasted butternut squash!

Other holiday favorites of ours include my MIL’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!

Instant Pot Stuffing
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Comments

  • 5 stars
    I loved it! Such an amazing stuffing for Thanksgiving!

  • Catalina

    I’ve never made stuffing in the Instant Pot! But I should try it!

  • annie

    This is such a great idea! Love that it is made in the instant pot!

  • Katerina @ diethood .com

    5 stars
    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!

  • Taylor

    5 stars
    Stuffing is my FAVORITE! Can’t wait to try this method to clear up extra oven space!

  • jade manning

    5 stars
    This looks like my next dinner!

  • Cathy

    This looks just like the stuffing I grew up with! Love that you can make it in an IP!

  • Demeter

    5 stars
    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!

  • 5 stars
    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

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