Instant Pot Southern Stuffing

This Instant Pot Southern Stuffing recipe is an easy way to enjoy all the comforting flavors of traditional stuffing without the hassle of cooking it in the oven.

The end result is a stuffing that is wonderfully moist and flavorful.

Once the timer goes off, you’ll have delicious, savory stuffing that you can serve as a side dish to any meal.

This Instant Pot Southern Stuffing is sure to be a hit with the whole family!

So, every time the holiday season looms around, I’m always looking for ways to put a delicious twist on my traditional holiday recipes.

Scroll to bottom for printable recipe card.

Why I Love This Instant Pot Southern Stuffing?

Healthy and tasty! Aren’t those two words tough to put together in a sentence? But not with this Southern stuffing recipe.

The flavorsome journey starts at the crispiness of bacon, smooths out with the sweetness of cranberries, and ends with the crunch of pecans. And it’s all done in your Instant Pot! It’s quick, it yields a generous serving of stuffing, and most importantly – it’s delicious!

Instant Pot Stuffing Variations

Holiday spreads usually see the same menu year after year. And my family isn’t happy about it, LOL. So, I often have to find ways to mix things up every once in a while.

Here are some fun variations of this Instant Pot Southern Stuffing recipe:

• Apples: juicy and sweet or tart and crunchy? You can easily substitute cranberries with apples for a different flavor!
• Pears: try chopping up some ripe pear pieces and adding them in for a different sweetness.
• Mushrooms: sauté mushrooms with celery and onion for an earthy flavor.
• Sausages: spice up your stuffing with some bacon, chorizo, or Andouille sausage.
• Walnuts: crunchy and earthy walnuts are perfect for replacing pecans if you’re out of them.

What Goes Well with Instant Pot Southern Stuffing?

Did I mention this recipe is super versatile? You can literally pair it with anything for a hearty meal.

My best picks so far are:

• Chicken – roast it, bake it, grill it. It’s also perfect for drumsticks and wings!
• Turkey – roasted turkey is a classic Thanksgiving dish that pairs amazingly with this Southern stuffing. So, what I usually do is that I freeze my leftover festive turkey and enjoy it with my Southern stuffing on a regular weeknight.
• Pork Chops – delight your tummy with a juicy pork chop and stuffing combo!
• Roast Beef – might sound strange, but this is BOMB!

Ingredients:

• Broth., turkey or chicken
• Unsalted butter
• Celery
• Crispy bacon
• Dried cranberries
• Pecans
• Medium white onion, chopped
• Loaf bread, cubed and toasted
• Salt
• Sage
• Garlic
• Pepper

How To Make Stuffing

My mouth is watering as I think about eating this deliciously easy dressing recipe! Not only is it great for the holidays, but it’s also perfect for enjoying on those days when you don’t feel good. You are going to be impressed with how quickly it comes together too! Take a look at these simple steps to make this stuffing recipe:

Step 1. Toast bread in the oven for approximately 20 minutes. It should be pretty dry when you take it out of the oven. Then, cut it into cubes. Try to cut the cubes the same size, so it cooks more evenly.

Step 2. While the bread is toasting, you can cook the bacon in a skillet or in the oven too. Once it’s done crumple it into small pieces.

Step 3. Chop up the celery, onion, cranberries, and pecans.

Step 4. Mix bread, vegetables, and cranberries together well.

Step 5. Pour butter and spice mix over stuffing mixture.

Step 6. Pour combined stuffing mixture into Cornwall baking dish.  Place dish inside Instant Pot with two cups of water.

Step 7. Cover the baking dish with foil and cook in Instant Pot for 15 minutes. Once it’s finished, do a quick release, so the stuffing doesn’t get soggy.

Step 8. Get a big helping of this Instant Pot southern stuffing and devour every bite. Yummy!

Instant Pot Southern Stuffing

Cook Time: 40 minutes minutes

Total Time: 40 minutes minutes

This Instant Pot Southern Stuffing recipe is an easy way to enjoy all the comforting flavors of traditional stuffing without the hassle of cooking it in the oven, the end result is a stuffing that is wonderfully moist and flavorful.

5 from 1 vote

Review Recipe

Ingredients 

• 1 1/4 C broth., turkey or chicken
• 1 C unsalted butter
• 1 C celery, chopped
• 1/2 C crispy bacon, chopped
• 1/2 C dried cranberries
• 1/4 C pecans, chopped
• 1 medium white onion, chopped
• 1 loaf bread, cubed and toasted
• 2 tsp salt
• 1 tsp sage
• 1 tsp garlic
• 1/4 tsp pepper

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Instructions

• Preheat oven to 350 degrees.
• Spray a cookie sheet with baking spray.
• Bake the bread in the 350 degrees oven for 20 minutes.
• Allow the bread to cool completely before making the stuffing.
• Combine butter, broth, celery, and onion in a pot simmering until tender. Add salt, sage, garlic, and pepper. Stir in the butter mixture. Put bread into a large bowl. Stir in the bacon, cranberries, and pecans in with the bread. Pour your butter/ spice mixture over the bread. Mix well.
• Stuff into a corning ware baking dish. Cover with foil, poking a hole in the middle of the tin foil.
  
• (Make a foil sling by taking an 18inch strip of foil, fold it lengthwise twice, for lifting the dish out of the pressure cooker.)
• Pour 1 1/2 cups of water into the instant pot. Put the trivet in the bottom of the instant pot. Center the baking dish on the foil strip and lower it into the instant pot. Fold the foil strips down so that they do not interfere with closing the lid.
• Lock the lid in place. Put it on High Pressure, setting the timer for 15 minutes. When beep sounds, turn off the instant pot then do a quick pressure release to release the pressure. When the valve drops carefully remove the lid.
• Use the foil handles to remove the baking dish of stuffing.

Notes

If you prefer the stuffing as is then after removing the baking dish from the instant pot rewrap the foil on top. keeping it on until you are ready to serve it.
If you would prefer to have the stuffing a little crispy.
Simply take the stuffing out of the baking dish and transfer it on to a parchment lined baking tray sprayed with non-stick cooking spray. Put in preheated 350° oven for 5 – 10 minutes to crisp up the stuffing.

Author: Laura

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What Bread Is Good for Stuffing?

Bread is the star of this Southern stuffing recipe. So, head to your favorite bakery and get your hands on a freshly-baked loaf.

I usually opt for a slightly stale, dry bread that easily soaks up all the flavors of the other ingredients. But you can use any type of bread, from regular white bread to French or Italian loaves.

Pumpernickel, sourdough, rye, or even challah bread – experiment with different types and find the one that fits your taste preferences!

Can You Make Stuffing Ahead of Time and Then Refrigerate it?

I don’t recommend assembling everything and refrigerating it to cook later. The bread gets mushy and gross!

But you can always freeze everything mixed together (uncooked, of course) for about four months. When you’re ready to eat again, thaw it for only a few minutes before baking it to perfection.

Hot to Fix Soggy Stuffing?

Soggy Southern stuffing can upset even the most zestful foodie, trust me! But it’s easy to fix. 

Spread your tasty (but soggy) filling on a baking sheet and bake it at 350 degrees or until it’s dry. That’s all it takes.

More Incredible Recipes To Try:

Ham and Asparagus Casserole – Perfect for busy weeknights or even weekend brunch!

Potato Soup – It’s loaded with cheese for a deliciously creamy and filling slow cooker baked potato soup.

Pumpkin Bread with Maple Icing – This pumpkin bread recipe is an easy pumpkin bread that’s great for sharing