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instant pot stuffing on a wood cutting board

Instant Pot Sage Stuffing

Isabel Laessig
Learn how to make Instant Pot Stuffing! Each bite of my Instant Pot Stuffing is savory and hearty, making it an excellent choice for the holidays.
5 from 2 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 305 kcal

Equipment

  • 6 qt Instant Pot
  • Wooden spoon
  • baking dish that fits inside the Instant Pot
  • Aluminum foil

Ingredients
  

  • 1 pound Sage sausage
  • 2 cups Onion chopped
  • 2 cups Celery chopped
  • 12 Hawaiian rolls 1 package chopped into large chunks
  • 8 tablespoons Butter
  • 1 ¼ cups Chicken broth or turkey broth
  • 1 tablespoon Poultry seasoning
  • 1 tablespoon Garlic powder
  • Salt to taste
  • Pepper to taste

Instructions
 

  • Set Instant Pot to saute mode and add butter. Let it melt, then add in onion and celery. Cook 2-3 minutes until soft.
    2 cups Onion, 8 tablespoons Butter, 2 cups Celery
    Cooking celery and onions in the instant pot for instant pot stuffing
  • Add sausage to the pot. Cook until it browns, breaking it up as it cooks, for about 4 minutes.
    1 pound Sage sausage
    Browned sausage in the instant pot for instant pot stuffing
  • Season with garlic powder, poultry seasoning, salt, and pepper. Stir, then add in chicken broth and stir again.
    1 ¼ cups Chicken broth, 1 tablespoon Poultry seasoning, 1 tablespoon Garlic powder, Salt, Pepper
    Chicken broth added to the instant pot with sausage, celery, and onions
  • dd chunks of Hawaiian rolls and gently stir to mix through.
    12 Hawaiian rolls 1 package
    Hawaiian rolls added to the instant pot with sausage, celery, onions, and broth
  • Spoon everything from the Instant Pot into a greased dish small enough to fit into your Instant Pot.
    Instant pot stuffing in a springform pan ready to cook
  • Cover the dish tightly with foil. Create an aluminum foil sling by folding one long piece of foil into a strip and wrapping it around the dish so you can easily lift it out of the pot when needed.
    Aluminum foil wrapped pan in the instant pot with a foil sling
  • Add water, then the trivet. Place the foil-wrapped dish on top of the trivet and close the lid. Cook on high pressure for 15 minutes. Quick release, then remove the dish from the pot and unwrap.
    instant pot stuffing in pan
  • Top with sliced green onions, parsley, and gravy if desired. Serve, and enjoy!
    instant pot stuffing on a wood cutting board with gravy and green onions in the background

Video

Notes

  • Leave Hawaiian rolls out on the counter to dry the day before, or toast them in the oven for 20 minutes. Using dry bread helps absorb moisture without becoming mushy.
  • Gently stir when adding in the Hawaiian rolls so they don't crumble or become too soft.
  • Broil after cooking the stuffing to add a golden-brown crust.
  • Creating a sling out of foil makes it easy to lift the dish out of the pot.
  • Fold a piece of foil into a long strip to create the sling, then wrap it under the bottom of the foil-wrapped dish before placing into the pot to cook.

Nutrition

Serving: 1servingCalories: 305kcalCarbohydrates: 13gProtein: 16gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 47mgSodium: 9225mgPotassium: 414mgFiber: 1gSugar: 9gVitamin A: 195IUVitamin C: 5mgCalcium: 117mgIron: 1mg
Keyword instant pot stuffing
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