Instant Pot Sausage Stuffing + Video

Moist and flavorful Instant Pot sausage stuffing under 45 minutes and with minimum effort!

Oh my goodness, you guys, I thought I’d never say this, but man, do I love stuffing! Or is it a dressing?

Regardless of which term you use, I have to say I have a winner stuffing recipe for you.

In the past years, I’ve never cooked stuffing myself. And I always asked someone to bring it to the dinner. Because I was always like “meh, it’s just a stuffing”… Plus, I don’t have an oven room to make one anyway, since we never stuff our turkey. I’m sure you can relate to this.

Well, since I’m so obsessed with my Instant Pot, I decided to explore this idea of cooking sausage stuffing in an electric pressure cooker. It took me *only* 5 test runs to confirm this stuffing is legit!

Notes from testing:

The reason I had to test this so obsessively is because it didn’t really work the same as usual pressure cooker cooking process goes. The normal process would go like this: you prepare everything in the pot, pour in the liquid, close the lid, set the timer and wait for it to build up pressure (which could take up to 30 minutes, or even longer!), then count down begins, at the end of which you release the pressure and enjoy your yummy meal.

Well, surprise! It doesn’t go exactly the same way with this stuffing though.

Here’s the thing. Because the dried bread pieces soak up all the liquid, pressure never builds up. It does heat everything through, but we need to cook it in 2 sessions. First round: 7 minutes, then add more liquid and cook for another 5 minutes.

In my testing, I’ve tried various scenarios: longer cook times, more liquid, etc. When I cooked the stuffing longer, like continuous 10-15 minutes, regardless of the amount of liquid (I tried up to 3 cups!), the stuffing either gets burned a little bit, or it doesn’t cook all the way, basically some raw eggs were still hanging out (not cool!).

Needless to say, I was extremely excited to find the sweet spot, so we can all enjoy some flavorful, moist stuffing on Thanksgiving.

And did I mention, it literally takes less than 45 minutes to throw it together? It’s true! Remember, I mentioned Instant Pot doesn’t take much time to build a pressure (because there isn’t any pressure to build)? Yeah, that’s why it comes together so quickly!

Oh and I’m happy to report no one protested excessive amount of stuffing in 1 month. Because I also made a killer leftover stuffing recipe to use up all the leftovers, and we had plenty of them! And I can’t wait to share that recipe with you soon! Stay tuned for that one.

Thanks for stopping by!

Print Recipe

2

2 / 5 (1 Reviews)

Did you make this recipe?
Leave a review » Submit a photo »

Instant Pot Sausage Stuffing

Moist and flavorful Instant Pot sausage stuffing under 45 minutes and with minimum effort!

Yield: 11 servings

Prep Time:10 min

Cook Time:30min

Total Time:45 min

Ingredients:

• 1lb Italian sausage, removed from casings (I used mild Italian sausage)
• 6 tablespoons unsalted butter
• 1 large onion, chopped (about 1 ½ cups)
• 4 medium celery ribs, chopped (about 1 ½ cups)
• 1 teaspoon salt
• ½ teaspoon dried sage
• ½ teaspoon dried thyme
• ½ teaspoon black pepper
• ½ cup fresh flat-leaf parsley leaves, finely chopped
• 10 cups (10oz/300gr) plain stuffing bread*
• 2 cups (480ml) chicken or turkey stock, divided
• 3 large eggs

Directions:

1. Set the Instant Pot* to sauté.
2. Add the sausage and cook it, breaking it up, until cooked, about 10 minutes. (If sausage is sticking too much, add ¼ cup of water.)
3. Transfer the sausage onto a plate.
4. Add butter into the Instant Pot.
5. Once butter is melted, add onion and celery and cook for about 5 minutes, stirring occasionally.
6. Stir in the seasonings and parsley and cook for an additional minute.
7. Stir in the sausage.
8. Add the bread cubes and mix. It’ll be a bit difficult as the pot is pretty full, but don’t worry about mixing it well. As you let it sit while working on step 9, it’ll be much easier. (Alternatively, you can mix everything in a large bowl and then place it back into Instant Pot. But I just don’t like dirting new dishes.)
9. In a medium bowl, whisk together eggs and 1 cup of chicken stock.
10. Pour it over the bread mixture and toss to combine.
11. Close the lid, seal and set Instant Pot to high pressure, 7 minutes.
12. Do a quick release (there won’t be much pressure to release though) and carefully open the lid.
13. Add remaining 1 cup of chicken stock.
14. Close the lid, seal and set Instant Pot to high pressure 5 minutes.
15. Do a natural release, and carefully open the lid. Transfer into serving bowl and serve immediately

*I used 6qt Instant Pot, but it should work just fine with 8qt as well

*I used a bag of store-bought plain stuffing bread for this recipe. I also tested preparing the bread cubes myself in the oven (10 minutes at 300°F), but the stuffing was a bit on mushy side.

All images and text ©Shinee D. for Sweet & Savory by Shinee

Nutrition Information

Yield: 11 servings, Serving Size: 1 cup

• Amount Per Serving:
• Calories: 246 Calories
• Total Fat: 20.4g
• Saturated Fat: 8.9g
• Cholesterol: 50.8mg
• Sodium: 659.3mg
• Carbohydrates: 6.8g
• Fiber: 0.8g
• Sugar: 2.8g
• Protein: 8.8g

All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!