STOVE TOP STUFFING IN PRESSURE COOKER RECIPES

Steps:

• Melt butter using Sauté mode set to Normal on pressure cooker. Add celery, onion, salt, thyme, sage, and black pepper and cook, stirring often, until vegetables have softened, 4 to 5 minutes. Press Cancel.  Remove inner pot from pressure cooker to help it cool down faster. Allow to cool for several minutes. Stir turkey broth and egg into vegetable mixture; stir in bread and continue stirring until it soaks up most of the liquid.  Line the steamer basket for pressure cooker with aluminum foil; spray with cooking spray. Pour stuffing mixture into lined basket and smooth the top.  Rinse out inner steel pot (it doesn’t have to be perfectly clean!) and fill with 1½ cups water. Place trivet and steamer basket full of stuffing on top.  Seal lid on pressure cooker, turn steam vent to Sealing, and cook on High pressure for 15 minutes. Allow pressure to naturally release.  Enjoy stuffing immediately, or transfer steamer basket to a sheet tray and spray top of stuffing liberally with cooking spray. Broil for 4 to 7 minutes, or until browned to your liking. 

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.