Holiday Stuffing


  • 1/2 cup unsalted butter
  • 1 small onion
  • 2 celery stalks
  • 1 1/4 cups low-sodium chicken or vegetable broth
  • 1 loaf of bread
  • 2 teaspoons fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon dried sage
  • 1 teaspoon dried oregano
  • 1 1/2 cups Water
  • Grease a 6-inch cake pan, spring-form pan, or stainless steel bowl with nonstick cooking spray.
  • Select Sauté and adjust the heat to Medium. Add the butter to the inner cooking pot. When it begins to foam, add the onion and celery. Stir for 3 minutes, until the onion is almost translucent. Stir in the broth.
  • In a large mixing bowl, toss the bread cubes with the salt, pepper, sage, and oregano. Pour the butter mixture over the bread and stir until the bread is coated. Transfer the stuffing to the prepared pan and use a spatula to spread it evenly.
  • Cover the pan with aluminum foil. Poke a small hole in the center of the foil to allow it to vent. Wash out the inner cooking pot.
  • Pour the water into the inner cooking pot and place a trivet in the bottom. Using a sling, lower the pan onto the trivet. Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure Cook and adjust the pressure to High. Set the time for 15 minutes. When cooking ends, carefully turn the valve to “venting” to quick release the pressure.
  • Using the sling, lift the pan out of the pot. Remove the foil. Place a plate over the top of the pan and turn it upside down to release the stuffing onto the serving dish.
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