Instant Pot Stuffing – Gluten Free
Ingredients:
1/2 loaf gluten free bread broken up (about 4 cups)
1/2 cup medium onion diced
1/2 cup celery diced (optional)
1/4 cup margarine
1/4 cup bacon bits
1/4 cup chopped pecans
2/3 cup chicken broth
1 1/2 tsp sage
1 tsp poultry seasoning
1/2 tsp salt
1/4 tsp pepper
1/2 cup dried cranberries
1 cup water
Directions:
Break up half a loaf of gluten free bread into small pieces (about 4 cups). Set aside in a large mixing bowl.
Turn the Instant Pot on to the saute normal function and add the margarine. Once the margarine has melted add the chopped onion, celery, bacon bits and chopped pecans to the Pot. Stir until onion and celery are starting to soften.
While toppings are cooking prepare the broth in a liquid measuring cup. Add the sage, poultry seasoning, salt and pepper to the broth in the cup.
Pour the broth and seasonings into the Pot with the margarine and onions mixture. Continue stirring until well combined. Turn the Instant Pot off.
Using oven mitts carefully pour this liquid over the bread crumbs in the mixing bowl. Stir well so that all the bread crumbs are moistened. Stir in the half cup of dried cranberries.
Pour the cup of water into the Pot to deglaze.
Spray a pan that fits into the Instant Pot with cooking spray and pour the stuffing into it. Cover the stuffing with tin foil, sprayed with cooking spray, and seal the edges. Place a trivet or egg rack inside and carefully place the pan on top.
Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 20 minutes.
When the cooking time is completed do a Natural Release for 5 minutes. After 5 minutes turn the steam release handle to the venting position to finish with a Quick Release.
Use oven mitts to lift the stuffing pan out of the Pot and carefully removed the tin foil. Transfer the stuffing to a serving dish and mix it well.
