This Instant Pot stuffing recipe will leave everyone asking for the recipe as it takes center stage at your next gathering. Filled with sausage, cranberries, onions, and celery – you’ll definitely be wanting seconds!
Instant Pot Sausage Stuffing Recipe
Ah, stuffing.
If you’re looking for an easy and delicious stuffing recipe, look no further than this addictive Instant Pot stuffing! It’s perfect for Thanksgiving or any other holiday feast.
Plus, it’s so easy to make that you’ll want to make it all the time!
Trust me, this stuffing is sure to become a family favorite. So don’t wait – give it a try today!
Ingredients
- 1 lb ground sausage
- 6 celery stalks, diced (I was sent Dandy Celery from Dandy Fresh Produce, and it is truly the best celery I’ve ever had!)
- 1/2 cup white onion, diced
- Butter – 2 tbsp
- 1/2 cup Dried Cranberries
- 1 lb of stuffing mix (I used the Williams Sonoma Foccacia Stuffing Mix)
- 4 cups of chicken broth
- 2 cups of water
Instructions
- Turn Instant Pot to saute and brown and crumble the sausage.
- Add in butter, celery, and onion and saute until soft.
- Mix in dried cranberries.
- Add in stuffing mix and chicken broth. Mix.
- Spoon the stuffing mixture into an Instant Pot-safe dish.
- Place trivet in the bottom of the Instant Pot and pour two cups of water in.
- Place dish on top of trivet.
- Set Instant Pot to 10 minutes on manual high pressure.
- Once timer goes off, quick pressure release all the pressure.
- Crisp with the CrispLid or in the oven on a broiler setting.
A few things to keep in mind
When making this in the Instant Pot, you have to use the Pot-in-pot method. Otherwise, you will end up with a burn notice (and a burned pot).
Trust me – I learned the hard way.
If you have a bundt pan that will fit into your Instant Pot, that can be a good option (here are a bunch that would work).
Otherwise, a glass pyrex bowl is what I used!
This recipe below makes A LOT – and if you make it as stated, you will likely have to do two rounds of cooking in the Instant Pot and then combine it all together in some kind of baking/serving dish.
If you are serving a smaller crowd, you can easily half this recipe, which would serve around seven people.
I also used the Mealthy CrispLid on top of my instant Pot to crisp it up a little bit and absorb some of the liquid toward the end. This worked perfectly (and if you want one, use the code CLARKSCONDENSED for $10 off orders of $59.95 or more).
HOWEVER, if you don’t have a CrispLid, once you’ve transferred everything to a baking/serving dish, just put it under the broil for a minute or two.
Variations
You can add whatever you’d like to your stuffing. In our recipe below, we added celery, onion, sausage, and cranberries. Here are a few other ideas:
- Mushrooms
- Carrots
- Nuts (slivered almonds are always a favorite!)
- Use a different kind of broth than chicken
- Sliced sausage (apple chicken sausage would be delicious!)
- Cream of mushroom or cream of chicken for a creamier consistency
- Hot ground sausage
What stuffing mix should I use?
That is up to you. I used one that used Foccacia from Williams Sonoma. I recommend getting one that has larger cubes of bread.
Can I use my own bread?
Sure! You can dry out your bread of choice and season it – I definitely recommend using sage!
Do I have to use sausage?
No, you can omit that if you like. I think it’s rather tasty, though!
How can I reheat this stuffing recipe?
Here is a great tutorial on how to reheat stuffing without drying it out.
Can stuffing be frozen?
Yes. Freeze in small portions in a freezer-safe container for up to three months.
Can you make this the day before?
Yep! Just refrigerate in an air tight container and reheat the next day.
How much stuffing should I make?
This recipe makes about 10 cups. I typically suggest 1/2 cup per person, so you can adjust the recipe based on that.
What kind of sausage did you use for this recipe?
I just used Market Pantry mild ground sausage!
Be aware that if you make this recipe as written, you will need to do two batches of pressure cooking.
Makes 10 cups (about 20 servings)
Instant Pot Dressing Recipe
Addictive Instant Pot Stuffing
This Instant Pot stuffing recipe will leave everyone asking for the recipe as it takes center stage at your next gathering. Filled with sausage, cranberries, onions, and celery – you’ll definitely be wanting seconds!
Ingredients
- 1 lb ground sausage
- 6 celery stalks, dice
- 1/2 cup white onion, diced
- Butter – 2 tbsp
- 1/2 cup Dried Cranberries
- 1 lb of stuffing mix (I used the Williams Sonoma Foccacia Stuffing Mix)
- 4 cups of chicken broth
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- 2 cups of water
Instructions
- Turn Instant Pot to saute and brown and crumble the sausage.
- Add in butter, celery, and onion and saute until soft.
- Mix in dried cranberries.
- Add in stuffing mix and chicken broth. Mix.
- Spoon the stuffing mixture into an Instant Pot-safe dish.
- Place trivet in the bottom of the Instant Pot and pour two cups of water in.
- Place dish on top of trivet.
- Set Instant Pot to 10 minutes on manual high pressure.
- Once timer goes off, quick pressure release all the pressure.
- Crisp with the CrispLid or in the oven on a broiler setting.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 129Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 443mgCarbohydrates: 26gFiber: 7gSugar: 10gProtein: 4g
This Instant Pot Sausage Stuffing is the perfect holiday side dish! It’s packed with flavor and can be made in just minutes. Whether you’re hosting a large group or looking for a simple recipe to make ahead of time, this stuffing will not disappoint.
Give it a try this holiday season and let us know what you think!
Other recipes you may enjoy:
Instead of doing in 2 batches, can stacked pots be used? I have one with steam holes in the bottom of it, which can be set directly on the bottom pot, or another flat trivet in between.
That should work!