Pressure-Cooker Dressing


  • 2 tablespoons olive oil
  • 1 medium celery rib, chopped
  • 1 small onion, chopped
  • 2 cups reduced-sodium chicken broth
  • 1 teaspoon poultry seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 cups unseasoned stuffing cubes


  • Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir celery and onion until crisp-tender, 3-4 minutes. Press cancel. Stir in broth and seasonings. Gently stir in stuffing cubes; toss to combine. Transfer to a greased 1-1/2-qt. round baking dish.
  • Place trivet insert and 1 cup water pressure cooker. Cover baking dish with foil. Fold an 18×12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the dish onto the trivet.
  • Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Using foil sling, carefully remove baking dish. Let stand 10 minutes.

Nutrition Facts

1/2 cup: 225 calories, 5g fat (0 saturated fat), 0 cholesterol, 634mg sodium, 40g carbohydrate (3g sugars, 3g fiber), 8g protein.

Originally published as Dressing in Slow Cooker in Skinny Instant Pot

Total Time
Prep: 15 min. + standing Cook: 10 min. + releasing

8 servings

Here’s an easy dressing that’s perfect for special get-togethers. Once it’s in the instant cooker, you’re free to turn your attention to other dishes. —Rita Nodland, Bismarck, North Dakota

What do you think?

23456 points
Upvote Downvote

Written by tasteofhome


Leave a Reply





Pressure-Cooker Rosemary Beets

Pressure-Cooker Black-Eyed Peas with Ham