Instant Pot Stuffing with Butternut Squash
Ingredients:
1 cup butternut squash, chopped and roasted
1 tablespoon extra virgin olive oil
12 ounces dry bread cubes
5 tablespoons butter, melted
2-3 stalks celery, chopped, diced
½ red onion, chopped
2 cups vegetable broth
Sprig rosemary
Sprig thyme
1 ½ cups water, for the Instant Pot
Directions:
Roast butternut squash at 350 F with olive oil until slightly tender, about 10-15 minutes.
Turn Instant Pot on to sauté and cook the onion and celery together with the butter for 2-3 minutes.
Combine dry bread cubes in large bowl with the onions, celery, and roasted squash.
Transfer to the inner pot of the pressure cooker, or to a casserole dish or metal cooking pan that fits inside of the Instant Pot.
Set rosemary and thyme on top of the stuffing. Cover.
If you’re cooking this vegetarian stuffing in a casserole dish inside the Instant Pot, add 1-½ cups of water to the inner pot of the Instant Pot. Place a wire trivet on the bottom of the Instant Pot, then set the pan with the stuffing on top of it.
Close the instant pot lid and turn pressure valve to seal. Cook on manual high pressure for 20 minutes.
Allow for a quick pressure release.
