Instant Pot Stuffing AKA Cornbread Dressing

Close-up overhead view of golden Instant Pot stuffing with peas and vegetables on a gray plate

Instant Pot Stuffing AKA Cornbread Dressing

Savory cornbread dressing with cooked turkey, herb stuffing mix, and sautéed vegetables. It pressure cooks in a covered 7-inch pan, then finishes under the broiler for a browned top.

Course Side Dish

Cuisine Southern

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 219kcal

Author Gary White

Equipment

1 6-quart electric pressure cooker
1 7-inch broiler-safe pan
1 3-inch trivet
1 Aluminum foil
1 Oven mitts
1 Instant-read thermometer

Ingredients

¼ tsp. salt
2 Tbsp. oil or butter preferably bacon fat
½ cup yellow onions diced
½ cup celery diced
½ cup green bell pepper diced
½ cup canned sweet peas drained
1 ½ cups cooked turkey preferably thigh meat, chopped
2 cups cooked cornbread not sweet, crumbled
2 cups stuffing mix Pepperidge Farm Herb Seasoned
½ tsp. ground sage
1 tsp. poultry seasoning
3 cups turkey stock for the dressing; chicken stock also works
1 cup water for the cooker beneath the trivet; separate from the dressing stock

Instructions

Select Sauté and add 2 tablespoons oil or butter to the pot. Add the onions, celery, bell pepper, and ¼ teaspoon salt. Cook for about 5 minutes, until the vegetables soften and the onion is translucent.
Measure 1½ cups cooked turkey, preferably thigh meat, and chop into small, bean-sized pieces. Use the measured amount rather than a set number of thighs.
Turn off Sauté. Add the peas, cooked turkey, cornbread, stuffing mix, ground sage, poultry seasoning, and all 3 cups stock. Mix well. Keep the separate cup of water out of the dressing mixture.
Coat a 7-inch broiler-safe pan with nonstick cooking spray. Transfer the dressing to the pan, spread evenly, and pack down firmly. Cover with aluminum foil.
Without rinsing the cooker pot, add 1 cup water and the 3-inch trivet. Place the covered pan on the trivet, lock the lid, and cook at High Pressure for 30 minutes. Quick release the pressure, then wait until the cooker is fully depressurized before opening.
Carefully lift out the hot pan with oven mitts and remove the foil. Broil on High for about 5 minutes, watching closely, until the top is browned and crisp.
Check that the center reaches 165°F before serving; this dressing contains cooked turkey.

Notes

Timing: The 35-minute cooking time includes 30 minutes at High Pressure and about 5 minutes under the broiler. The listed prep and cook times do not include pressure buildup, releasing pressure, or transferring the pan. Start with cooked cornbread, cooked turkey, and prepared stock.

Separate liquids: All 3 cups stock go into the dressing. The additional 1 cup water goes below the trivet to generate steam; it is not part of the dressing mixture. Chicken stock may replace turkey stock in the dressing. Store-bought stock is fine.

Optional homemade stock: Put 4 turkey thighs in the cooker with 1 tablespoon salt, 1 teaspoon black pepper, and 8 cups water. Cook at High Pressure for 30 minutes, then allow a full natural release. Wait until fully depressurized before opening. Check that the thickest part of each thigh reaches 165°F, avoiding bone. Remove the turkey and strain the broth. Measure 1½ cups cooked meat and 3 cups stock for the dressing; this method makes extra of both and takes additional time.

Peas: The drained canned sweet peas are optional.

Nutrition