Instant Pot Thanksgiving Dressing Recipe
Most people would consider turkey to be the highlight of Thanksgiving Dinner. Not for me!
I always look forward to eating a big plateful of dressing on Thanksgiving. Nothing fancy, just classic bread dressing.
Old-fashioned, classic dressing turned into Instant Pot Thanksgiving Dressing
You know the kind. Bread cubes flavored with buttered onions and celery and of course a little sage. No sausage, no cranberries, just old-fashioned dressing.
The inspiration behind Instant Pot Thanksgiving dressing…
I can remember my parents pulling out the hard bound, red and white checkered Betty Crocker cookbook the night before Thanksgiving.
Torn pieces of bread waiting to get dried out.
They would look up the recipe just to refresh their memory on how they made it the previous year.
We would all gather around the kitchen counter and begin tearing up pieces of cheap white bread from the grocery store.
We used the same large bowl, year after year, that the bread would sit in overnight to dry out.
After pushing the Saute button, wait until the display reads Hot before adding the butter.
Early the next morning my dad would put all the ingredients in the slow cooker and let the dressing begin the slow cooking process.
By mid-morning the smell of Thanksgiving dinner filled the house. I would always stay close by because I knew that my dad would give the dressing a taste to adjust the seasonings as needed.
I would always offer a second opinion on the taste each and every time.
Use the Instant Pot to saute the onions and celery in butter.
You would think that I would have grown tired of the taste by the time dinner arrived, but I never did.
When it was time to eat I would take a huge spoonful of the dressing that covered most of my plate.
How to make Instant Pot Thanksgiving Dressing…
So now that I host Thanksgiving dinner for my family, I have had to try to figure out ways to utilize my kitchen appliances efficiently.
Of course, having both the 6 quart and8 quart Instant Pots have become necessities in our house.
Pour the butter mixture over top of the bread and gently toss to coat.
In order to save space on the stove and in the oven, we will utilize them to make our Instant Pot Mashed Potatoes, Corn Casserole and of course Instant Pot Thanksgiving Dressing.
To make sure my dressing comes out perfect I use the dual stainless steel stackable insert. I didn’t want my dressing too soggy, and I was afraid if I didn’t add enough liquid cooking it directly in the liner of the Instant Pot, that the bread cubes would burn.
Of course, I didn’t buy the stackable inserts just for the Instant Pot Thanksgiving Dressing. I actually use them quite often for my pot in pot recipes.
Using the stackable inserts will prevent the dreaded Burn message.
I make chicken in one, potatoes in the other. Rice and beets, pork and beans, the combinations are endless.
These stackable inserts have been well worth the purchase!
The best part about using them for dressing is that I can actually make two different varieties of dressing at the same time.
Some of my family prefer their dressing a little more on the moist side. While others prefer the dressing on the dry side.
Great! Now I can make both types and please everyone!
Our two bowls of dressing, one moister than the other based on family preference.
Of course, if you are a little adventurous, add a little dried cranberries or sausage crumbles to one. But be sure to keep the other bowl full of the classic dressing recipe – it’s that good!
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Yield: 10
Classic bread dressing made in the Instant Pot – the perfect Thanksgiving side dish.
Ingredients
- 12 cups of soft bread cubes, approximately 18 slices
- 1 cup butter, unsalted
- 3 large stalks of celery
- 1 large onion
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1 tablespoon ground sage
- 1/2 teaspoon dried thyme
- Chicken/vegetable stock, to taste
Instructions
- The night before tear bread into small cubed pieces and let sit overnight to dry out. Or the day of, place the bread in a large foil pan and heat in oven on 200°F for approximately 20-30 minutes until it begins to dry out. You don’t want toasted bread, just dried bread.
- Place Instant Pot on Sauté mode. Once HOT appears on the display add the butter.
- Once the butter melts, add the celery and onion and sauté until tender.
- Add salt, pepper, and sage – sauté for an additional 3 minutes.
- Hit the Cancel button. Add 1/3 of hot mixture to bread cubes. Toss lightly to coat. Repeat until butter mixture is gone.
- Add chicken/vegetable stock to moisten the bread as desired.
- Wash the liner of the instant pot and place 1 cup of water in the bottom.
- Place stuffing in stackable bowls, cover and insert into the Instant Pot.
- Pressure cook/Manual for 20 minutes.
- Once cooking time expires, allow for 5 minutes of natural pressure release. Then perform a quick pressure release.
- Carefully remove the stackable containers and serve.
Notes
Recipe provided by Make Your Meals
Nutrition Information:
Yield:
10Serving Size:
1 grams
Amount Per Serving:Unsaturated Fat: 0g
