Prep Time:
15 mins
Cook Time:
25 mins
Additional Time:
15 mins
Total Time:
55 mins
Servings:
8
Yield:
1 1/2 quarts
Ingredients
Directions
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Melt 1 cup butter in the pot. Stir in celery, onion, sage, thyme, and pepper; sauté for 2 minutes. Pour in 1 1/2 cups broth, mix well, and hit Cancel.
Combine cubed stuffing and water chestnuts in a large bowl. Pour in celery mixture from the Instant Pot; stir to combine. Stir in up to 1/2 cup more broth if you like moist stuffing.
Grease a 1 1/2-quart, 7 1/2-inch round casserole dish with 1 teaspoon butter. Spoon in stuffing mixture; do not pack in tightly.
Pour 1 cup water into the Instant Pot; place a trivet in the pot. Place casserole dish on top of the trivet.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes.
Recipe Tips
You can use low-sodium turkey broth instead of chicken broth, if preferred.
For crispier stuffing, transfer to a baking dish and pop it in a preheated 350 degree F (175 degree C) oven until golden brown on top, 10 to 15 minutes.
Nutrition Facts (per serving)
511
Calories
26g
Fat
60g
Carbs
9g
Protein
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