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

1. Turn Instant Pot to saute and brown and crumble the sausage.
2. Add in butter, celery, and onion and saute until soft.
3. Mix in dried cranberries.
4. Add in stuffing mix and chicken broth. Mix.
5. Spoon the stuffing mixture into an Instant Pot-safe dish.
6. Place trivet in the bottom of the Instant Pot and pour two cups of water in.
7. Place dish on top of trivet.
8. Set Instant Pot to 10 minutes on manual high pressure.
9. Once timer goes off, quick pressure release all the pressure.
10. 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

Yield: 10 cups

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

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!

Print

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
• tap here
• 2 cups of water

Instructions

1. Turn Instant Pot to saute and brown and crumble the sausage.
2. Add in butter, celery, and onion and saute until soft.
3. Mix in dried cranberries.
4. Add in stuffing mix and chicken broth. Mix.
5. Spoon the stuffing mixture into an Instant Pot-safe dish.
6. Place trivet in the bottom of the Instant Pot and pour two cups of water in.
7. Place dish on top of trivet.
8. Set Instant Pot to 10 minutes on manual high pressure.
9. Once timer goes off, quick pressure release all the pressure.
10. Crisp with the CrispLid or in the oven on a broiler setting.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount 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:

• Instant Pot Chicken and Dumplings
• Instant Pot Beef Stew
• Instant Pot Ham and Cheddar Soup

The post Addictive Instant Pot Stuffing Recipe first appeared on What's in the Pot.

The post Addictive Instant Pot Stuffing Recipe appeared first on What's in the Pot.

When I first went to college, a friend posted on Facebook about THE BEST SOUP EVER. 

I asked her to send it to me, and I was so excited when it arrived in my email. 

It was a recipe for Olive Garden’s Zuppa Toscana – and at that point, I’d never had it (up until that time in my life, Olive Garden wasn’t a place we frequented as much as we do now). It only took a few bites for me to realize it was one of the best soups around.

So, obviously, I had to make a homemade version for the Instant Pot – and it is D-E-L-I-C-I-O-U-S. Not only that – it’s super easy!

Ingredients

• 2.5 pounds of russet potatoes, sliced
• 6 cups water
• Better than Boullion (you could also just do 6 cups of chicken broth – whatever is easiest)  
• ½ cup chopped Onion
• 1 Tablespoon Garlic
• ¼ cup Bacon bits
• 1 lb Italian Sausage
• 1 tablespoon Oregano
• 1 cup Heavy cream
• A couple of bunches of Kale, chopped
• Grated Parmesan cheese
• Salt  (to taste)
• Pepper (to taste)

Directions:

1. Turn the instant pot to saute. Cook and crumble sausage.
2. Add onion and garlic and cook until translucent.
3. Add in broth, bacon bits, and oregano and stir. 
4. Add in potatoes. 
5. Put the lid on.
6. Put on soup setting for 5 minutes.
7. Naturally, release pressure for 5 minutes. Then release all the pressure immediately using quick pressure release. 
8. Add heavy cream, stir.
9. Add in seasonings to taste. Also, add in about 1/2 cup parmesan cheese
10. Stir in kale and let it wilt for a few minutes. 
11. Serve! Delicious when parmesan cheese is served on top. 

What can I substitute the heavy cream with? 

You could use half and half. My mom has also just used regular 2% milk as well with success. Heavy cream just tends to yield the creamiest results  

Do I have to use kale?

 I know some people will use spinach instead, so that is an option. I wouldn’t omit kale or spinach altogether, though. 

How can I make this healthier?

• You could use half and half or 2% milk instead of cream.
• Turkey or chicken sausage instead of pork sausage

Can I freeze this? 

Yep! Just make sure to let it cool completely and freeze in a freezer bag, making sure to lay it flat. We also really love Souper Cubes, which are designed for freezing soup!

How can I make this in the slow cooker?

 I would put all the ingredients except for the heavy cream and kale in the slow cooker for 2-3 hours on high, or 4-5 on low. Stir in the heavy cream and kale shortly before serving. 

Instant Pot Zuppa Toscana

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Looking for an easy and delicious soup recipe? Look no further than this Instant Pot Zuppa Toscana – Olive Garden Copy Cat. With only a few simple ingredients, you can have a hearty and comforting soup on the table in no time. Plus, the Instant Pot makes this soup quick and easy to cook. So give it a try today!

Print

Ingredients

• 2.5 pounds of russet potatoes, sliced
• 6 cups water
• Better than Boullion (you could also just do 6 cups of chicken broth – whatever is easiest)
• ½ cup chopped Onion
• 1 Tablespoon Garlic
• ¼ cup Bacon bits
• 1 lb Italian Sausage
• 1 tablespoon Oregano
• 1 cup Heavy cream
• A couple of bunches of Kale, chopped
• Grated Parmesan cheese
• Salt (to taste)
• Pepper (to taste)

Instructions

1. Turn the instant pot to saute. Cook and crumble sausage.
2. Add onion and garlic and cook until translucent.
3. Add in broth, bacon bits, and oregano and stir. 
4. Add in potatoes. 
5. Put the lid on.
6. Put on soup setting for 5 minutes.
7. Naturally, release pressure for 5 minutes. Then release all the pressure immediately using quick pressure release. 
8. Add heavy cream, stir.
9. Add in seasonings to taste. Also add in about 1/2 cup parmesan cheese
10. Stir in kale and let it wilt for a few minutes. 
11. Serve! Delicious when parmesan cheese is served on top. 

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 637Total Fat: 37gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 89mgSodium: 899mgCarbohydrates: 53gFiber: 7gSugar: 6gProtein: 24g

More Recipes You May Enjoy:

• Easy Instant Pot Lasagna Soup Recipe with Sausage
• Easy Instant Pot Tomato Soup Recipe
• Instant Pot Ham Potato and Cheddar Soup

If you’re looking for an amazing Instant Pot Zuppa Toscana recipe, this is the one to try! It’s a copycat of the Olive Garden version and it’s delicious. We hope you enjoy it!

The post The Best Instant Pot Zuppa Toscana – Olive Garden Copy Cat first appeared on What's in the Pot.

The post The Best Instant Pot Zuppa Toscana – Olive Garden Copy Cat appeared first on What's in the Pot.

If you’re looking for a quick and easy breakfast that is both delicious and nutritious, look no further than these Instant Pot Grits Muffins!

They are simple to make, and perfect for busy mornings. Plus, they’re loaded with fiber and protein, making them the perfect way to start your day.

So give them a try today! You won’t be disappointed.

Below you will find the full ingredient lists and recipe for this cheesy grits muffin recipe. After the recipe, you can find a list of helpful tips, FAQs, serving suggestions, and the printable version of this recipe. Feel free to navigate using the Table of Contents to find what you are looking for.

Muffin Tin Grits

Ingredients

• 1 Cup dry grits
• 3 Cups Water
• 1 Cup Milk
• 1/2 Cup Kraft Colby Jack and Monterrey Cheese
• 2 large eggs
• 1 teaspoon of Pepper
• 1 teaspoon of Salt
• 1 lb of sausage, cooked and crumbled

Supplies

• Instant Pot (works with both the 6 and 8 quart)
• Medium Bowl
• Silicone Egg Mold (I got mine in an Instant Pot accessories kit. I feel this is the best value!).

Instructions

1. Cook Sausage. Drain excess grease and set aside.
2. Prepare grits in desired method using 1 cup of dry grits and 3 cups of water. Set aside when done.
3. Put the grits into a bowl.
4. Add cheese, milk, eggs, pepper, salt, and cooked sausage.
5. Spray Instant Pot silicone egg mold with cooking spray.
6. Scoop mixture into each slot, filling to the top.
7. Top with a little bit of shredded cheese.
8. Pour 1 cup of water in the bottom of your Instant Pot and then place the trivet in the pot.
9. Place the silicone egg mold on the trivet.
10. Place lid on Instant Pot.
11. Cook for 8 minutes on manual high pressure
12. Quick pressure release all the pressure when the timer reaches zero.
13. Let cool in the Instant Pot for a few minutes and then remove.
14. Flip out of the silicone mold and enjoy!

About This Recipe

One of my favorite recipes we have ever shared on Clarks Condensed are these delicious sausage grits muffins.

We just kind of made them up…but boy, are they GOOD.

When I made some Instant Pot Grits recently, I thought it would be fun to try and make these Grits Muffins in the Instant Pot as well.

You can easily switch them up with different meats or cheese and even throw in some veggies. But it’s a really fun and yummy treat.

This recipe will make enough for probably three batches. It’s a great leftover grits recipe as well!

Variations

In this recipe, I used sausage and Colby jack cheese. However, there are many ways you could mix this up with your favorite mixins:

• Cheddar Cheese
• Mozzarella
• Bell peppers
• Onions
• Hash browns
• Bacon
• Diced Ham

Serving Suggestions

These are perfect for popping in your mouth on the go – you could easily just take a couple for a quick breakfast.

However, they would also be great if you served them with:

• Toast
• A bowl of fruit
• Hash browns
• Salsa

Can I freeze these?

Yep, these would freeze wonderfully!

What types of grits do you use?

I use Bob’s Red Mill Corn Grits

Can I omit the egg?

It will be a little less substantial, but yes, you can.

How long do these last in the fridge?

I would eat these in 3-5 days.

By having a pre-planned breakfast like these Instant Pot Grits Muffins, you’re able to set yourself up for success and avoid the temptation of unhealthy breakfast options.

These muffins are packed with protein and fiber to help keep you full throughout the morning, and they’re easy to customize with your favorite mix-ins. Make a batch at the beginning of the week and enjoy them all week long!

Instant Pot Grits Muffins

Yield: 21

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Grits muffins in the Instant Pot are a fun twist on traditional egg bites – you can use leftover grits or make them with a fresh batch. They are packed with flavor from eggs, milk, and sausage, and you can easily adapt them for your own preference and taste.

Print

Ingredients

• 1 Cup dry grits
• 3 Cups Water
• 1 Cup Milk
• 1/2 Cup Kraft Colby Jack and Monterrey Cheese
• 2 large eggs
• tap here
• 1 teaspoon of Pepper
• 1 teaspoon of Salt
• 1 lb of sausage, cooked and crumbled

Instructions

1. Cook Sausage. Drain excess grease and set aside.
2. Prepare grits in desired method using 1 cup of dry grits and 3 cups of water. Set aside when done.
3. Put the grits into a bowl.
4. Add cheese, milk, eggs, pepper, salt, and cooked sausage.
5. Spray Instant Pot silicone egg mold with cooking spray.
6. Scoop mixture into each slot, filling to the top.
7. Top with a little bit of shredded cheese.
8. Pour 1 cup of water in the bottom of your Instant Pot and then place the trivet in the pot
9. Place the silicone egg mold on the trivet.
10. Place lid on Instant Pot.
11. Cook for 8 minutes on manual high pressure
12. Quick pressure release all the pressure when the timer reaches zero.
13. Let cool in the Instant Pot for a few minutes and then remove.
14. Flip out of the silicone mold and enjoy!

Nutrition Information:

Yield: 21 Serving Size: 1
Amount Per Serving: Calories: 126Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 319mgCarbohydrates: 7gFiber: 0gSugar: 1gProtein: 5g

Other recipes you may enjoy:

• Instant Pot Breakfast Casserole
• Instant Pot Tomato Soup
• Instant Pot Homemade Hamburger Helper

The post Instant Pot Grits Muffins first appeared on What's in the Pot.

The post Instant Pot Grits Muffins appeared first on What's in the Pot.