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5 from 5 votes

Instant Pot Stuffing

Step-by-Step How to make Instant Pot Stuffing for your Thanksgiving dinner and Christmas dinner! Tasty crusty & fluffy bread packed with mama's comforting homey holiday flavors.
Servings 6 - 8
Total Time 40 minutes


  • ~1 pound baguettes , cubed (1.25 - 1.5 inch thick)
  • 3 tablespoons (45g) unsalted butter
  • 1 (220g) onion , diced (about 2 ¼ cups)
  • 2 ribs (28g) celery , diced
  • 2 cloves (9g) garlic , minced
  • ½ teaspoon (0.9g) ground sage
  • ½ teaspoon (0.5g) dried thyme
  • ¼ teaspoon (0.4g) dried rosemary
  • 2 tablespoons (7.5g) parsley , finely chopped
  • Kosher salt
  • Freshly ground black pepper
  • 2 ½ - 3 cups (625ml - 750ml) unsalted turkey or chicken broth
  • 1 tablespoon (15ml) regular soy sauce
  • 2 large eggs , beaten


  • Optional - Dry Bread Cubes: Place bread cubes in an air fryer basket or oven tray. Place the air fryer lid on Instant Pot Duo Crisp. Press "Air Fry" button, set the temperature to 275°F and cooking time to 45 minutes. Give the bread cubes a few shakes halfway through.
    *Oven Method: use the same temperature and cooking time.
  • Saute Onions & Make Egg Mixture: Press "Saute" button to "Sauté More" function to heat up Instant Pot. Wait until it says "HOT" (~8 mins).
    Add 3 tbsp unsalted butter (45g) in Instant Pot, and ensure the whole bottom is coated with butter. Add in diced onions, and saute for 3 minutes.
    While the onions are sauteing, beat 2 eggs in a large mixing bowl. Add 2 tbsp (7.5g) finely chopped parsley and 1 cup (250ml) unsalted turkey broth into the beaten eggs.
  • Saute Celery & Garlic: Add diced celery, ½ tsp (0.9g) ground sage, ½ tsp (0.5g) dried thyme, and ¼ tsp (0.4g) dried rosemary in Instant Pot, then saute for 1½ minute. Add in minced garlic, and saute for 30 seconds.
  • Deglaze Instant Pot: Pour 1.5 - 2 cups (375ml - 500ml) unsalted turkey broth in Instant Pot. Deglaze by scrubbing all the bits off the pot bottom. Add 1 tbsp (15ml) regular soy sauce in Instant Pot, and give it a quick mix. Turn off the heat. Taste and season with salt & black pepper (for reference, we used 2 large pinches of kosher salt).
  • Combine Everything: Slowly pour the seasoned celery onion mixture into the egg mixture, then give it a quick mix. Gently fold in the dried bread cubes, and make sure the bread cubes absorb all the stock mixture. Place everything in a cake pan.
  • Pressure Cook Stuffing: Clean and dry the inner pot. Add 1 cup (250ml) cold water, and a trivet in Instant Pot. Place the cake pan with stuffing on the trivet.
    Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 12 minutes + 10 minutes Natural Release. Open the lid carefully.
  • Optional - Golden Brown Stuffing: Place the air fryer lid on Instant Pot Duo Crisp. Press "Air Fry" button, set the temperature to 400°F and cooking time to 8 minutes.
    *Pro Tip: It will take roughly 6 - 8 minutes + preheat time. You can open the lid to check the progress.
    *Oven Method: Place the cake pan on top rack of the oven, then use the broil function for a few minutes.
  • Serve: Garnish stuffing with finely chopped parsley, then serve immediately. Enjoy your wonderful Thanksgiving or Christmas feast! :)


1. Use Old Dry French Bread: Use days old bread or remove some moisture from your fresh bread with the oven or airfryer. This allows the bread to absorb as much yummy stock and seasonings as possible.
2. Amount of Unsalted Turkey Broth: If you prefer a drier stuffing, use 1.5 cups Turkey Stock. If you prefer a more moist stuffing, use 2 cups Turkey Stock.
3. Unsalted Turkey/Chicken Stock: Different brands or even different boxes of the same brand of salted turkey stock can differ in levels of sodium, so we prefer to develop recipes using unsalted turkey stock for more control & consistency on the dish’s flavor profile. Best if you can make your own stock.
Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!
Author: Amy + Jacky
Calories: 226kcal


Calories: 226kcal | Carbohydrates: 32g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 52mg | Sodium: 780mg | Potassium: 204mg | Fiber: 2g | Sugar: 2g | Vitamin A: 291IU | Vitamin C: 9mg | Calcium: 67mg | Iron: 2mg