Best 2 Instant Pot Traditional Dressing Recipes

INSTANT POT® TRADITIONAL DRESSING

Instant Pot® Traditional Dressing image

An electric pressure cooker like the Instant Pot® can help during the holidays when you are pressed for stovetop or oven space. This dressing is flavorful and is sure to please the traditionalists.

Provided by bd.weld

Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes

Time 55m

Yield 8

Number Of Ingredients 11

Ingredients

1 cup butter
2 cups diced celery
2 cups diced white onion
1 teaspoon rubbed sage
¼ teaspoon dried thyme
¼ teaspoon freshly ground black pepper
1 ½ cups low-sodium chicken broth
20 ounces cubed seasoned stuffing
2 ounces water chestnuts, drained and diced
1 teaspoon butter
1 cup water

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.

Nutrition Facts : Calories 511.1 calories, Carbohydrate 60 g, Cholesterol 63.8 mg, Fat 26.1 g, Fiber 3.7 g, Protein 9.4 g, SaturatedFat 15.6 g, Sodium 1343.1 mg, Sugar 8.5 g

CHICKEN & DRESSING - INSTANT POT RECIPE - (3.9/5)

Chicken & Dressing - Instant Pot Recipe - (3.9/5) image

Provided by lindaauman

Number Of Ingredients 5

Ingredients

4 large frozen/unfrozen chicken breasts
1 cup chicken broth
2 (10.5-ounce) cans Cream of Chicken soup
2 (6-ounce) boxes of dry cornbread stuffing mix (like Stove Top)
1 cup sour cream

Steps:

Place the chicken breasts (stacking them in the bottom of the pressure cooker over lapping them as needed) and add the chicken broth. Set the vent to "seal", press the manual button, and set for 14 minutes. NPR for 10 minutes. Press the cancel button to turn off the unit. Check to make sure the chicken is fully cooked. There will be a lot of liquid at the bottom. You will need this liquid for the cornbread stuffing. Pour the dry stuffing mix over the chicken breasts and liquid. Mix the soup and sour cream together and spread over stuffing mix. Replace the lid and set the manual button for another 4 minutes. This will allow you to heat the stuffing. The machine won't pressure cook again because the stuffing is soaking up all of the hot juices. It's only heating the process. When it's done, check the quick release the valve to release any pressure before opening the lid. Mix all of the ingredients together. When you mix it all together you will notice the chicken start to shred with very little effort. Serve it immediately and enjoy!