Pressure Cooker Stuffing Recipe

By KeyIngredient

For a fluffier Stuffing beat an egg and add before cooking.

Add in any extras you may like, such as Diced Apples, Roasted Chestnuts, Sausage, Raisins, Walnuts.

Ingredients

• 12 ounces Stuffing Mix
• 2.5 cups Turkey Broth
• 2 cups Celery diced
• 2 cups Onion diced
• 1 cup Butter
• 2 ounces Water Chestnuts chopped (optional)
• 1 Egg optional
• Pinch Ground Sage optional

Details

Servings 6
Preparation time 28mins
Cooking time 41mins

Preparation

Step 1

Select Sauté/Browning and allow Pressure Cooker to fully heat. Add Butter, Celery and Onions and Sauté one minute.

Pour in 1.25 cups of Turkey Broth and a pinch of Sage. Mix through. Shut off Pressure Cooker.

Add Stuffing and Water Chestnuts to a large Mixing Bowl. Mix in an Egg, if desired. Pour in Sauteed Onions, Celery and Broth. Mix together. {Alternatively, you can skip Sautéing and add Melted Butter, raw Diced Celery & Onions, Broth and Sage to a Large Bowl and combine.}

Butter Casserole Dish and pour in Stuffing Mixture. Don't pack.

Add the rest of the Broth to cooking pot and place Trivet in pot. Place Casserole Dish on top of Trivet.

Lock on Lid and close Pressure Valve. Cook at High Pressure for 13 minutes. When Beep sounds, wait 10 minutes and then release the rest of the pressure.

Serve as is, or place in Air Fryer or Oven. Pour over 1/2 cup of Turkey Broth. Bake until top is slightly brown