Instant Pot Stuffing AKA Cornbread Dressing

Instant Pot Stuffing

AKA Cornbread Dressing

Growing up, my mom’s macaroni and cheese was my favorite food in the whole world. But as I became an adult, it shifted to her cornbread dressing. It took me about 6 attempts to finally nail down a recipe (since she never measures anything), but I mastered it last year. Now, I’ve converted it into this Instant Pot Stuffing recipe! But it sounds weird calling it stuffing because in the south we call it dressing. Same thing though!

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

 

The Process

(While making you own turkey stock is optional, I highly recommend it!)

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

Add 4 turkey thighs to pot and season with 1 tablespoon of salt and teaspoon of black pepper.

 

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

Cover turkey with 8 cups of water. Cook at high pressure for 30 minutes, then allow pressure to release naturally.

 

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

Remove turkey and set aside. Pour broth through a fine mesh strainer to remove impurities. Use broth in all your favorite holiday recipes to take them to the next level.

 

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

Using the sauté setting – add 2 tablespoons of oil to pot.

 

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

Then add onions, celery, bell peppers, and 1/4 teaspoon of salt. Cook for about 5 minutes, until veggies are soft and translucent. This is your only chance to cook them, so make sure the soften. We don’t want crunchy celery.

 

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

Meanwhile, remove the meat from 2 turkey thighs. Should be a total of about 1 1/2 cups.

 

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

Chop turkey into small bean-sized pieces. Set aside.

 

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

Turn off sauté setting. Add peas to pot, followed by…

 

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

…turkey…

 

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

…cornbread…

 

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

…stuffing mix…

 

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

sage, poultry seasoning…

 

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

…and turkey stock.

 

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

Mix all ingredients together REALLY well.

 

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

Spray a 7-inch pan with nonstick cooking spray.

 

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

Pour all ingredients into pan, spread out evenly, and pack down firmly.

 

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

Cover with aluminum foil.

 

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

Pour 1 cup of turkey stock into pot (do not rinse out first!), then add a 3-inch trivet.

 

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

Place pan on top of trivet, lock lid, and cook at high pressure for 30 minutes. Once cook time is complete, quick release pressure. Remove pan from pot, take off foil covering, and place in oven under high broiler for about 5 minutes to crisp the top.

 

And This is the Amazing Result…

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

 

★ Did you make this recipe? Please give it a star rating below!

Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

Instant Pot Stuffing AKA Cornbread Dressing

This Instant Pot Stuffing (which we call cornbread dressing) is sure to be a hit on any holiday table. We love it with gravy and cranberry sauce!
Print Pin Rate
Course: Side Dish
Cuisine: Southern
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12
Calories: 219kcal
Author: The Foodie Eats

Ingredients

  • 2 Tbsp. oil or butter preferably bacon fat
  • 1/2 cup yellow onions diced
  • 1/2 cup celery diced
  • 1/2 cup green bell pepper diced
  • 1/2 cup canned sweet peas drained
  • 1 1/2 cups cooked turkey preferably thigh meat, chopped
  • 2 cups cooked cornbread not sweet, crumbled
  • 2 cups stuffing mix Pepperidge Farm Herb Seasoned
  • 1/2 tsp. ground sage
  • 1 tsp. poultry seasoning
  • 3 cups turkey stock

Instructions

  • Using the sauté setting – add 2 tablespoons of oil to pot. Then add onions, celery, bell peppers, and 1/4 teaspoon of salt. Cook for about 5 minutes, until veggies are soft and translucent. This is your only chance to cook them, so make sure they soften. We don’t want crunchy celery.
  • Meanwhile, remove the meat from 2 turkey thighs. Should be a total of about 1 1/2 cups. Chop turkey into small bean-sized pieces. Set aside.
  • Turn off sauté setting. Add all remaining ingredients to pot and mix REALLY well.
  • Spray a 7-inch pan with nonstick cooking spray. Pour all ingredients into pan, spread out evenly, and pack down firmly. Cover with aluminum foil.
  • Pour 1 cup of turkey stock into pot (do not rinse out first!), then add a 3-inch trivet. Place pan on top of trivet, lock lid, and cook at high pressure for 30 minutes. Once cook time is complete, quick release pressure. 
  • Remove pan from pot, take off foil covering, and place in oven under high broiler for about 5 minutes to crisp the top.
  • Serve and enjoy!

Notes

While making you own turkey stock is not required, I highly recommend it... Add 4 turkey thighs to pot and season with 1 tablespoon of salt and teaspoon of black pepper. Cover turkey with 8 cups of water. Cook at high pressure for 30 minutes, then allow pressure to release naturally. Remove turkey and set aside. Pour broth through a fine mesh strainer to remove impurities. Use broth in all your favorite holiday recipes to take them to the next level. You'll have both extra turkey and stock with this method.

Nutrition

Calories: 219kcal | Carbohydrates: 30g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 573mg | Potassium: 208mg | Fiber: 1g | Sugar: 5g | Vitamin A: 310IU | Vitamin C: 6.5mg | Calcium: 57mg | Iron: 1.9mg

 

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Instant Pot Stuffing AKA Cornbread Dressing | The Foodie Eats

 

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