Vegetarian Mashed Potato Stuffing (Instant Pot)
Mashed potatoes in your stuffing? Oh yes! My Instant Pot vegetarian stuffing combines two holiday favorites — savory bread stuffing and buttery mashed potatoes — into one flavor-packed side dish. After one bite, you’ll be hooked. Yields 6 servings.
Servings 6
Calories 251kcal
Ingredients
- ¼ cup butter
- 1 medium yellow onion diced
- 3 stalks celery diced
- 5 slices wholegrain bread 4 cups torn / cubed
- 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
Instructions
- Place a large heavy-bottomed frying pan over medium-high heat. Add the butter to the frying pan.¼ cup butter
- Once the butter is melted, add the diced onion and celery to the pan, and sauté until the onions are translucent - about 5 minutes. Remove from the heat and set aside.*Note that this step can also be done in the Instant Pot using the sauté function.1 medium yellow onion, 3 stalks celery
- Combine the torn bread and mashed potatoes in a large bowl.5 slices wholegrain bread, 3 cups mashed potatoes
- Add the onions and celery, ensuring you scrape all of the melted butter into the bowl as well.
- Add the thyme, sage, sugar, salt, and pepper.1 Tablespoon sugar, 1 teaspoon dried sage, 1 teaspoon dried thyme, 1 teaspoon fine-grain sea salt, ½ teaspoon freshly ground black pepper
- Mix well, taste, and adjust seasonings if necessary.
Instant Pot Stuffing
- Butter the bottom and sides of an oven-proof dish that will fit in your Instant Pot (I used an 8-inch round cake pan).
- Put the stuffing into the pan, and wrap tightly with foil.
- Place a trivet into the Instant Pot insert, and add 1.5 cups of water.
- Place the foil-wrapped dish into the Instant Pot, on top of the trivet.
- Place the lid on the Instant Pot, and ensure the valve is set to "sealing".
- Set the Instant Pot on Manual / High Pressure for 20 minutes. It will take about 10 minutes to reach pressure.
- When the pressure cooking cycle is complete, flip the valve to "venting" and quick-release the pressure.
- Carefully remove the dish from the Instant Pot, and check that the center of the stuffing is hot.
- Transfer to a serving dish, and if desired, crisp under the broiler for five minutes.
Oven Instructions
- Heat the oven to 350°F / 180°C.
- Butter the bottom and sides of an oven-proof baking dish.
- Transfer the mashed potato stuffing mixture into the buttered baking dish. Cover with foil if your dish does not have a lid.
- Bake for 45-60 minutes, until the center of the stuffing is nice and hot.
- Serve immediately.
Notes
- Nutrition values are an estimate only.
- If you don't have leftover mashed potatoes on hand, boil up five medium-sized potatoes to get 3 cups of mashed potato.
- If you don't have stale bread and don't have time to leave it out overnight, you can tear the bread up and then place it in the oven at 300°F / 150°C for about 15 minutes to dry out.
- It can be helpful to create a "sling" out of foil to help lift the cake tin out when the cooking cycle is complete. I typically do a precarious thing with two forks, but I think a sling is more responsible.
- You can mix up the stuffing up to a day in advance and then cook it in the Instant Pot (or oven) when you're ready. You can also cook the stuffing in advance, and then simply re-heat when it's time to serve.
- To freeze stuffing, wrap it tightly with foil or throw it into a freezer bag, and toss it into the freezer. Frozen stuffing will keep for up to three months.
- For vegan stuffing, simply cook the onions and celery in olive oil or a vegan butter substitute, and make sure that your mashed potatoes recipe is vegan and you're good to go.
Nutrition
Calories: 251kcal | Carbohydrates: 39g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 597mg | Potassium: 466mg | Fiber: 4g | Sugar: 5g | Vitamin A: 326IU | Vitamin C: 26mg | Calcium: 51mg | Iron: 1mg