You won't believe how easy it is to make this Instant Pot Stuffing Recipe. It comes out moist and full of flavour using the pot-in-pot technique. Includes instructions for oven baking for those without an Instant Pot.
I made this in the oven and it was amazing. This is going to be my new go-to stuffing recipe - yum!
Five-star review for this recipe on heynutritionlady.com
¼ cup butter
1 medium yellow onion diced
3 stalks celery diced
5 slices wholegrain bread
3 cups mashed potatoes
1 Tablespoon sugar
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon fine-grain sea salt
½ teaspoon freshly ground black pepper
Add diced onion and celery to the pan, and sauté until the onions are translucent - about 5 minutes. Remove from the heat and set aside.
Place the torn bread and mashed potatoes into a large bowl.
Add the cooked celery and onions to the bowl, ensuring that you scrape all of the melted butter out of the frying pan and into the bowl.
Butter the bottoms and sides of an 8-inch cake tin. Transfer the mashed potato stuffing mixture into the prepared tin, and press down.
Tightly wrap the cake tin with foil, and place it into the Instant Pot, on top of the trivet. Set the Instant Pot to High Pressure for 20 minutes.
Transfer to a serving dish. Place into the oven under the broiler for 5 minutes to crisp the top.
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