Instant Pot Festive Stuffing is a tasty holiday side dish that is sure to be a hit at your next family gathering!

Instant Pot Festive Stuffing is a twist on my traditional stuffing.  This gluten free stuffing has the added flavours of dried cranberries, bacon and pecans.

This tasty holiday side dish makes four generous servings.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

Before doing any cooking for Instant Pot Festive Stuffing,  I broke up half a loaf of gluten free bread into a large mixing bowl.  It yielded between 4 and 5 cups.

I also prepared the diced yellow onion, celery, bacon bits and chopped pecans.

Once these ingredients were ready I turned the Instant Pot on to the saute function and dumped in some margarine.

When the margarine had melted I dumped in the diced yellow onions, celery, bacon bits and chopped pecans. Stir occasionally.

While they were cooking I prepared the chicken broth in a glass measuring cup and added in the sage, poultry seasoning, salt and pepper.  

I cooked the onion mixture until the onions and celery were beginning to soften.

Then I poured in the chicken broth with the mixed in seasonings.  Stir ingredients until combined.

I used oven mitts to carefully lift the Pot out and pour this liquid over the bread crumbs in the mixing bowl.

Stir well so that all the bread crumbs are moistened.

When moistened I dumped in the half cup of dried cranberries and folded them in.

Now I poured a cup of water into the Instant Pot and used it to deglaze before I would be turning the Pot back on.  

Then I placed an egg rack in.  You can use the trivet that came with your Pot.

Next I sprayed a pan that fit into the Instant Pot with cooking spray.  I used a 7″ springform pan.  

After spraying it I scraped the stuffing into it.

Then I sprayed some tinfoil with cooking spray and used it to cover and seal the stuffing in the pan.

Now I was ready to cook the stuffing.  I used an egg rack and placed it in the Pot but you can use the trivet that came with your Pot as well.

I placed the stuffing on top of the rack.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 20 minutes.

When the cooking time was completed I did a Natural Release for 5 minutes.

After 5 minutes I turned the steam release handle to the venting position to finish with a Quick Release.

I removed the lid and then used oven mitts to lift the stuffing pan out of the Pot.

I used the oven mitts to carefully remove the tinfoil from the pan.

The stuffing on top was a bit moist so I transferred it to a serving dish and mixed it well.

At this time you may choose to place it under the broiler for a few minutes if you prefer a crunchy topping on your stuffing.

Instant Pot Festive Stuffing is a tasty holiday side dish that is sure to be a hit at your next family gathering!

Serve and enjoy!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Side Dishes You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Instant Pot Festive Stuffing:

• 1/2 loaf gluten free bread broken up (about 4 cups)
• 1/2 cup medium onion diced
• 1/2 cup celery diced (optional)
• 1/4 cup margarine
• 1/4 cup bacon bits
• 1/4 cup chopped pecans
• 2/3 cup chicken broth
• 1 1/2 tsp sage
• 1 tsp poultry seasoning
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup dried cranberries
•  
• 1 cup water

How to Make Instant Pot Festive Stuffing:

1. Break up half a loaf of gluten free bread into small pieces (about 4 cups). Set aside in a large mixing bowl.
2. Turn the Instant Pot on to the saute normal function and add the margarine.
3. Once the margarine has melted add the chopped onion, celery, bacon bits and chopped pecans to the Pot.
4. Stir until onion and celery are starting to soften.
5. While toppings are cooking prepare the broth in a liquid measuring cup.
6. Add the sage, poultry seasoning, salt and pepper to the broth in the cup.
7. Pour the broth and seasonings into the Pot with the margarine and onions mixture. Continue stirring until well combined.
8. Turn the Instant Pot off.
9. Using oven mitts carefully pour this liquid over the bread crumbs in the mixing bowl.
10. Stir well so that all the bread crumbs are moistened.
11. Stir in the half cup of dried cranberries.
12. Pour the cup of water into the Pot to deglaze.
13. Spray a pan that fits into the Instant Pot with cooking spray and pour the stuffing into it. (I used a 7″ springform pan)
14. Cover the stuffing with tin foil, sprayed with cooking spray, and seal the edges.
15. Place a trivet or egg rack inside and carefully place the pan on top.
16. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 20 minutes.
17. When the cooking time is completed do a Natural Release for 5 minutes.
18. After 5 minutes turn the steam release handle to the venting position to finish with a Quick Release.
19. Use oven mitts to lift the stuffing pan out of the Pot and carefully removed the tin foil.
20. Transfer the stuffing to a serving dish and mix it well.
21. At this time you may choose to place it under the broiler for a few minutes if you prefer a crunchy topping on your stuffing.
22. Serve and enjoy!