Instant Pot Vegetarian Stuffing
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Quick and easy instant pot vegetarian stuffing recipe, homemade with simple ingredients in 30 minutes. A classic Thanksgiving side dish full of sauteed veggies, button mushrooms, Italian herbs.
Stuffing is a classic, must-have side, on Thanksgiving day. However, orchestrating the oven timing, temperatures, and side dish cooking can be so difficult when you are the one hosting. This is where the Instant Pot can help make all of that a little bit easier. Make this amazing stuffing in the instant pot so it’s one less side in the oven! You can set it to finish at the appropriate time so that it is still hot when the meal is actually ready to be served. Try this Easy Cornbread Stuffing Or Dressing, Sausage Stuffing, or Thanksgiving Turkey Stuffing if you prefer a variation of this dish.
How To Make Instant Pot Vegetarian Stuffing Recipe From Scratch?
- Add butter– In an instant pot.
- Turn on “Saute” mode– Once butter is melted, add onions, garlic, celery, carrots, mushrooms, Italian seasoning, poultry seasoning, salt, pepper and saute.
- Add bread cubes and broth– Toss to combine.
- Transfer mixture– To a round baking dish. Cover with aluminum foil and keep aside.
- Add water– Place a trivet/rack inside the pressure cooker and Pour water.
- Insert the baking dish– On top of the trivet.
- Seal it– Put the lid on and turn the the valve to “Sealing.”
- Set it– Select “Manual” mode and set the timer.
- Release pressure– When cook time is over, allow pressure to release naturally and then, do a quick pressure release.
- Let it sit– Remove baking dish from pressure cooker, and let it sit.
What To Serve With Instant Pot Stuffing?
This dish is typically served alongside a traditional Thanksgiving turkey. However, it also pairs well with other protein options, such as Rotisserie or Spatchcock Chicken, Instant Pot Pork Tenderloin, Slow Cooker Ham, Instant Pot Sausage with Peppers, or even Roast Beef (One Pot). Then there are an assortment of side options, including Oven Roasted Vegetables, Thanksgiving Salad (One Pot), and bread or rolls to accompany the meal.
How To Clean Mushrooms?
Fill a bowl with water and toss the mushrooms in it for about a minute. Then let the bowl of mushrooms rest, and all the dirt should settle on the bottom of the bowl. Gently, remove the clean mushrooms from the water, and pat them dry.
How To Fix Soggy Stuffing?
Simply add additional bread cubes to soak up the excess liquid. However, avoiding this mishap in the first place, would be best. Do so by adding less broth to begin with, and only add a small amount at a time if more is needed. Please note that you may need to add some more spices then too.
How To Fix Dry Stuffing?
Add in more broth, a little at a time. Remember, it does take some time for the liquid to be absorbed into the dried bread cubes. DON’T RUSH! Wait for a few minutes before adding more broth, or else you may end up with the opposite problem of soggy stuffing.
Variations For Mushroom Stuffing
Mushroom stuffing casserole– This is a great way to use up leftover stuffing. Simply add the stuffing to a casserole dish and bake.
Best mushroom stuffing balls– Form the stuffing into balls and bake as a meatball alternative.
Add red pepper flakes- For additional flavor and a little spice.
Try other seasonings– Such as Cajun, Mexican, or Curry seasoning.
Add other herbs or use fresh herbs– Such as sage, rosemary, thyme, parsley, fennel, or a small dash of nutmeg.
Try other kinds of mushrooms– Such as crimini, portobello, shitake, oyster, chanterelle, or porcini mushrooms, whichever you prefer most.
Add other veggies– Such as peppers, eggplant, corn, broccoli, brussel sprouts, kale, or even diced sweet potatoes.
Add nuts– Such as almonds, walnuts, or pecans. This adds a nice crunchy texture, and so much flavor. Add them at the end so they don’t become soft.
Cornbread stuffing– Use cornbread in place of the bread to make the base of the stuffing.
Gluten-free stuffing– Use gluten-free bread, and gluten free broth.
Make it vegan– Use vegan butter in place of regular butter.
Tips And Techniques For Veggie Stuffing
Use low-sodium ingredients– Because this prevents the dish from becoming too salty.
Broth vs. stock– Broth is typically seasoned and adds flavor, while stock has no seasoning and is used to create body in a dish.
Be careful when removing baking dish from instant pot– It will be very hot, so make sure to use oven mitts to prevent burning yourself.
Use a trivet with handles– For easy removal of the baking dish from the pressure cooker.
Browning the top of the stuffing is optional– However, it adds a lovely color and crispy top, so if you have time or the ability to do so, I recommend it.
Adjust the amount of seasoning– Add more or less, based on your personal preference.
Start with adding 1.5-2 cups of broth– Don’t add extra. This helps prevent the stuffing from becoming too soggy. It is much easier to add more broth than to try and fix soggy stuffing.
Release pressure naturally first– When cook time is over, allow pressure to release naturally for 10 minutes and then, turn valve to “Venting” and do a quick pressure release. This allows the stuffing to fully cook.
What kind of bread cubes to use for stuffing? Use seasoned and dried bread cubes. They can be store bought. You can also use stale dry bread that’s been cut into about 1 inch cubes and add seasoning.
Refrigerate– In a sealed container in the fridge for up to 3 days.
Freeze– In a freezer safe container for up to 1 month. However, it tastes the best when served fresh.
Reheat– In the microwave.
More One Pot Thanksgiving Side Dishes
- Pumpkin Salad (One Bowl)
- Green Bean Casserole (One Pan)
- Candied Carrots (One Pot)
- Creamy Cranberry Salad (Cranberry Fluff)
- Oven Roasted Vegetables (One Pan)
- Easy Sweet Potato Casserole (One Pan)
- Homemade Cranberry Sauce Recipe (One Pot)
- Creamy Mashed Potatoes Recipe (One pot)
- Garlic Mashed Cauliflower (One Pot)
Instant Pot Vegetarian Stuffing
- 1/3 cup Butter, Unsalted
- 1/2 cup Onions, Finely chopped
- 1 clove Garlic, Finely minced
- 1/2 cup Celery, Washed, Patted dry, Diced
- 1/2 cup Carrots, Washed, Peeled, Finely chopped
- 1 cup Mushrooms, Cleaned, Diced
- 1 tsp Italian seasoning
- 1 tsp Poultry seasoning
- Salt, To taste
- Pepper, To taste
- 1 bag Dry herb seasoned bread cubes, 12 oz. bag
- 1.5-2 cups Vegetable broth, Low sodium
- 1.5 cups Water
- Add butter in an instant pot.
- Turn on "Saute" mode.
- When butter is melted, add onions, garlic, celery, carrots, mushrooms, Italian seasoning, poultry seasoning, salt, pepper and saute for a few minutes until veggies are partially softened and excess liquid from mushrooms has evaporated.
- Add bread cubes, 1.5 cups broth and toss to combine. Add more broth if you prefer a "wet" stuffing. It should be slightly moist but not soggy and soaking wet.
- Transfer this mixture to a greased round 1.5-2 quart baking dish.
- Cover with aluminum foil and keep aside.
- Place a trivet/rack with handles inside the pressure cooker.
- Pour water.
- Place the baking dish on top of the trivet.
- Put the lid on and turn the the valve to “Sealing.”
- Select “Manual” mode and set the timer for 15 minutes.
- When cook time is over, allow pressure to release naturally for 10 minutes and then, turn valve to “Venting” and do a quick pressure release.
- Remove baking dish from pressure cooker very carefully.
- Allow it to sit for 5 minutes at room temperature.
- Optional step: Remove aluminum foil and transfer baking dish to oven and broil for 5 minutes or until top is golden brown. Enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.