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Instant Pot Sausage Stuffing

Course: Side Dish
Cuisine: American
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 11 servings
Calories: 246kcal
Author: Shinee
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!
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  • 1 lb 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


  • Place the stuffing bread in a large bowl. Set aside.
  • Set the Instant Pot* to sauté.
  • 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.)
  • Transfer the sausage onto a plate.
  • Add butter into the Instant Pot.
  • Once butter is melted, add onion and celery and cook for about 5 minutes, stirring occasionally.
  • Stir in the seasonings and parsley and cook for an additional minute.
  • 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.
  • Meanwhile, in a medium bowl, whisk together eggs and chicken stock.
  • Pour it over the bread and sausage mixture and toss to combine.
  • Replace the stainless steel insert back into the Instant Pot. Place a trivet and pour at least 1 cup of water.
  • 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.)
  • Close the lid, make sure it's in sealing position. Set the Instant Pot to Manual, high pressure, 20 minutes.
  • 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.


Serving: 1cup | Calories: 246kcal | Carbohydrates: 6.8g | Protein: 8.8g | Fat: 20.4g | Saturated Fat: 8.9g | Cholesterol: 50.8mg | Sodium: 659.3mg | Fiber: 0.8g | Sugar: 2.8g