Instant Pot Sausage Dressing Recipes

INSTANT POT® SAUSAGE DRESSING

Steps:

• Whisk 1/2 cup broth and egg together in a mixing bowl. Set aside.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add sausage and cook, breaking up with a spoon, for 3 minutes. Add butter, onion, celery, and water chestnuts. Cook 4 minutes more and turn pot off. Add parsley, salt, thyme, sage, and black pepper. Stir to combine. Add bread cubes to pot and pour egg mixture on top. Toss to combine.
• Close and lock the lid. Select manual and set the timer for 6 minutes; allow 2 minutes for pressure to build. There will be no pressure to release in this step; when timer is up, carefully remove the lid and add remaining broth.
• Close and lock the lid again. Select manual and set the timer for 5 minutes; allow 2 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove the lid and transfer dressing to a serving dish.

INSTANT POT® TRADITIONAL DRESSING

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 1 cup butter in the pot. Stir in celery, onion, sage, thyme, and pepper. Saute for 2 minutes. Pour in broth and mix well. Turn off pressure cooker.
• Combine stuffing and water chestnuts in a large bowl and pour in celery mixture from the pressure cooker. Stir to combine.
• Grease a 1 1/2-quart, 7 1/2-inch round casserole dish with 1 teaspoon butter. Spoon in stuffing mixture; do not pack in tightly. Add 1 cup of water to the pressure cooker and place a trivet in the pot. Place casserole dish on top of the trivet.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes.

INSTANT POT SAUSAGE STUFFING

Steps:

• 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.