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This Instant Pot Stuffing is an easy, healthy recipe you can make for your Thanksgiving table. It’s gluten-free and paleo, and so delicious!
Instant Pot Thanksgiving
With the holidays just around the corner, this Instant Pot Stuffing recipe is one you don’t want to miss. To re-cap, I’ve come up with a whole healthy Thanksgiving menu made completely in the Instant Pot. Now your holiday cooking can be easy and stress-free. You’re welcome! 🙂
- Instant Pot Butternut Squash
- Instant Pot Carrots
- Instant Pot Candied Yams
- Instant Pot Cranberry Relish
- Instant Pot Mashed Potatoes
- Instant Pot Pumpkin Pie Custard
- Instant Pot Pumpkin Spice Cake
- Instant Pot Sweet Potato Mash
- Instant Pot Turkey Breast with Gravy
- Instant Pot Whole Red Potatoes
And, now, Instant Pot Stuffing! All of my recipes are gluten-free and dairy-free, using real food ingredients.
By the way, if you want the best of my Instant Pot holiday recipes in a printable, PDF format, I’m offering if for FREE when you join my e-mail list.
How to Make Stuffing
My husband has the most intense opinions about stuffing. He basically directed this recipe when I asked him the simple question about what he likes in his stuffing. I got an earful! He rattled off about ten different ingredients that he requires in a stuffing, and I had to take notes.
I actually don’t care about stuffing and I think I’ve only eaten it a few times. I would prefer just eating a piece of bread! But, apparently stuffing can be a big deal for some people, my hubby included. I didn’t end up including 10 different ingredients, but I cut down the number to six and he loved how it turned out.
The base of any stuffing is bread, and I went with a grain-free, paleo bread that I bought at the store. You can find these breads in the freezer section of a natural food-type grocery store. Just check the ingredient label to make sure they work for you. The brand I bought uses cassava flour.
So, the ingredients for this Instant Pot Stuffing include:
- Gluten-free bread
- Chopped fennel bulb or celery
- Dried cranberries
- Broth, your favorite brand
- Chopped walnuts
With only six ingredients, this recipe is just so easy.
You do need a souffle dish that will fit into your 6-quart or 8-quart Instant Pot. I have this one that is 8 inches and works perfectly.
I made some “handles” for the souffle dish using aluminum foil. It’s not 100% necessary, but it makes it easier to get the dish into and out of the Instant Pot.
Here’s the printable recipe:Print
A homemade stuffing recipe made in the Instant Pot.
- ½ loaf of gluten-free bread, diced (about 3 cups)
- 1 cup chopped fennel or celery
- 1 bunch chopped parsley
- 1/3 cup dried cranberries
- 1 1/2 cups broth
- ½ cup chopped walnuts (for topping)
- Spray an 8-inch soufflé dish with non-stick spray and set aside.
- Combine the diced bread, chopped fennel or celery, chopped celery, dried cranberries, and broth in a medium mixing bowl. Stir well to combine.
- Transfer the mixture to the soufflé dish.
- Place the trivet that came with your 6-quart or 8-quart Instant Pot in the base of the stainless steel pot. Add two cups of water.
- Carefully lower the soufflé dish onto the trivet. If it’s easier, you can make an aluminum handle by folding two long pieces of aluminum foil and setting the soufflé pan on top (see the picture in my blog post above).
- Lock on the lid and press the button for pressure cooker. Set the time to 15 minutes.
- Once the cooking time is complete, let the pressure come down naturally, or use the quick-release.
- Carefully remove the soufflé pan and serve the stuffing hot.
- This recipe is best when served on the same day it is made.