Instant Pot Sausage Stuffing

Crazy easy Instant Pot sausage stuffing in less than 1 hour. No more fighting for oven space to make a flavorful stuffing for your Thanksgiving feast!

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 many tests and re-tests to confirm this stuffing is legit!

Notes from recipe testing:

Last year (2017), I created this recipe in my older Instant Pot, which is now discontinued. I was able to cook my stuffing straight in its stainless steel insert without any issue. However, thanks to my readers’ feedback, I learned that this recipe didn’t work in newer Instant Pot models.

Sooo I got a new Instant Pot (<- this exact model) and re-created the recipe. Now this Instant Pot sausage stuffing recipe is fool-proof!!!

We’re using Pot-in-Pot cooking method using this stackable steamer insert pans. And because we’re using both pans, we can make a full batch of stuffing, enough to feed a crowd! Yay!!!

Here’re step by step photos to walk you through the process.

We’ll cook the sausage and vegetables in the stainless steel insert first.

Then add the hot sausage mixture over the dry stuffing bread, so the bread softens a little bit.

Meanwhile, we’ll whisk the eggs and chicken stock together and then pour it over the bread and sausage mixture.

And lastly we’ll divide the stuffing into 2 stackable steamer pots and place them in Instant Pot.

Note. I did place the lid over the top inserted pot after I placed the stacked pots in the Instant Pot.

Oh and I’m happy to report no one protested an excessive amount of stuffing. Because we use the leftovers in this delicious leftover stuffing breakfast casserole.

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Instant Pot Sausage Stuffing

Crazy easy Instant Pot sausage stuffing in less than 1 hour. No more fighting for oven space to make a flavorful stuffing for your Thanksgiving feast!

Yield: 11 servings

Prep Time:30 min

Cook Time:20 min

Total Time:1 hour

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 (Note 1)
• 1 cup (240ml) chicken or turkey stock, divided
• 3 large eggs

Directions:

1. Place the stuffing bread in a large bowl. Set aside.
2. Set the Instant Pot* to sauté.
3. 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.)
4. Transfer the sausage onto a plate.
5. Add butter into the Instant Pot.
6. Once butter is melted, add onion and celery and cook for about 5 minutes, stirring occasionally.
7. Stir in the seasonings and parsley and cook for an additional minute.
8. Stir in the sausage. Then transfer the mixture into the bowl with stuffing bread. If possible, cover it, so that bread gets warmed up and softens.
9. Meanwhile, in a medium bowl, whisk together eggs and chicken stock.
10. Pour it over the bread and sausage mixture and toss to combine.
11. Replace the stainless steel insert back into the Instant Pot. Place a trivet and pour at least 1 cup of water.
12. Divide the stuffing into 2 stackable insert pans and place it on the trivet in the Instant Pot. (If you’re using these stackable insert pans, then you don’t need a special handle, as it comes with one. But if you’re using different pan, make a handmade sling using a foil.)
13. Close the lid, make sure it’s in sealing position. Set the Instant Pot to Manual, high pressure, 20 minutes.
14. Do a quick release, and carefully remove the inserted pans.

Note 1: 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!

This recipe was originally published on November 8th, 2017.