Instant Pot Sausage Stuffing
"A flavorful stuffing that you can make either on the stove-top or entirely in your pressure cooker! You're going to love it!"
photo by Jonathan Melendez
- Ready In:
- 29mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 4 tablespoons unsalted butter
- 1 lb Italian sausage
- 1 yellow onion, diced
- 4 celery ribs, diced
- 2 garlic cloves, minced
- 1 teaspoon fresh sage, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 1⁄2 cups chicken or 1 1/2 cups turkey stock
- 20 ounces cubed seasoned stuffing mix
- 2 ounces water chestnuts, drained and chopped
- 1 cup water
directions
- Set the sauté function to high on a 6-quart or larger Instant Pot and add the butter. Once melted, add the sausage and cook, breaking up with a wooden spoon, until browned, about 6 to 8 minutes. Stir in the onion, celery, garlic, sage, thyme, salt and pepper. Cook until the vegetables have softened. Turn off the machine and transfer to a large bowl.
- Add the chicken stock, stuffing mix and water chestnuts to the bowl and stir until combined. Transfer to a greased 7-inch round casserole or soufflé dish, pressing down slightly. Spray a sheet of foil with cooking spray and then cover the stuffing tightly with the foil, greased side down.
- Clean out the bowl of the Instant Pot and then return it to the machine. Place the wire steaming trivet in the bowl and then add the water. Place the stuffing dish on the rack and the lock on the lid, making sure the valve is set to seal. Pressure cook on high for 12 minutes and then naturally release the pressure for 10 minutes before manually releasing any residual pressure inside.
- Carefully open the lid and lift out the casserole dish. Remove the foil and serve immediately.
- Tip: If you want to brown the top of the stuffing, you can place the dish under the broiler for about a minute to brown.
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Reviews
-
I will try this, but I won't use Water Chestnuts as this seems to be a West Coast addition (and I lived on the West Coast for most of my life). Being originally from the east, I will roast real chestnuts and try those instead. Once I've tried it, I will then leave a review.
RECIPE SUBMITTED BY
Jonathan Melendez
North Hollywood, California
Jonathan Melendez is a passionate author, food photographer, cook, baker, and recipe developer whose blog, The Candid Appetite, has appeared prominently on such sites as, BonAppetite, People, Cosmopolitan, The Kitchn, Today, The Cooking Channel, Food52 and Joy the Baker. He has created and photographed recipes for Idaho Potato Commission, Wisconsin Milk Marketing Board, American Butter Institute and Jones Dairy Farm, to name a few. He lives in Los Angeles, CA.
