Instant Pot Easy Stuffing
Ingredients:
1 1/4 C broth. (turkey or chicken)
1 C unsalted butter
1 C celery (chopped)
1/2 C crispy bacon (chopped)
1/2 C dried cranberries
1/4 C pecans (chopped)
1 medium white onion (chopped)
1 loaf bread (cubed and toasted)
2 tsp salt
1 tsp sage
1 tsp garlic
1/4 tsp pepper
Directions:
Preheat oven to 350 degrees. Spray a cookie sheet with baking spray. Bake the bread in the 350 degrees oven for 20 minutes. Allow the bread to cool completely before making the stuffing.
Combine butter, broth, celery, and onion in a pot simmering until tender. Add salt, sage, garlic, and pepper. Stir in the butter mixture. Put bread into a large bowl.
Stir in the bacon, cranberries, and pecans in with the bread. Pour your butter/ spice mixture over the bread. Mix well.
Stuff into a corning ware baking dish. Cover with foil, poking a hole in the middle of the tin foil. (Make a foil sling by taking an 18inch strip of foil, fold it lengthwise twice, for lifting the dish out of the pressure cooker.)
Pour 1 1/2 cups of water into the instant pot. Put the trivet in the bottom of the instant pot. Center the baking dish on the foil strip and lower it into the Instant Pot.
Fold the foil strips down so that they do not interfere with closing the lid.
Lock the lid in place. Put it on High Pressure, setting the timer for 15 minutes. When beep sounds, turn off the instant pot then do a quick pressure release to release the pressure. When the valve drops carefully remove the lid.
Use the foil handles to remove the baking dish of stuffing.
If you prefer the stuffing as is then after removing the baking dish from the instant pot rewrap the foil on top. keeping it on until you are ready to serve it.
