Instant Pot Vegetarian Stuffing
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.
Servings: 8 People
Calories: 83kcal
Ingredients
- ⅓ cup Butter Unsalted
- ½ cup Onions Finely chopped
- 1 clove Garlic Finely minced
- ½ cup Celery Washed, Patted dry, Diced
- ½ cup Carrots Washed, Peeled, Finely chopped
- 1 cup Mushrooms Cleaned, Diced
- 1 teaspoon Italian seasoning
- 1 teaspoon 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
Instructions
- 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!
Notes
- 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.
Nutrition
Calories: 83kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 258mg | Potassium: 103mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1706IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg