Instant Pot Festive Stuffing - Gluten Free

1

Break up half a loaf of gluten free bread into small pieces (about 4 cups). Set aside in a large mixing bowl.

2

Chop up some celery and yellow onion.

3

Turn Instant Pot on to saute normal function and add some margarine.

4

Once the margarine has melted add the chopped onion, celery, bacon bits and chopped pecans to the Pot.

5

Stir until onion and celery are starting to soften.

6

While toppings are cooking prepare broth in a liquid measuring cup. Add sage, poultry seasoning, salt and pepper to the broth in the cup.

7

Pour broth and seasonings into the Pot with the margarine and onion mixture. Continue stirring until well combined. Turn the Instant Pot off.

8

Using oven mitts carefully pour this liquid over the bread crumbs in the mixing bowl.

9

Stir well so that all the bread crumbs are moistened.

10

Stir in half cup of dried cranberries.

11

Spray a pan that fits into the Instant Pot with cooking spray and pour the stuffing into it.

12

Cover the stuffing with tin foil, sprayed with cooking spray, and seal the edges.

13

Pour a cup of water into the Pot to deglaze. Place a trivet or egg rack inside and carefully place the pan on top.

14

Place lid on Pot, turn steam release handle to sealing position and set Pot to Pressure Cook High for 20 minutes.

15

When cooking time is completed do a Natural Release for 5 minutes before venting. Remove lid.

16

Transfer the stuffing to a serving dish and mix it well.

17

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.

18

Serve and enjoy!