Stuffing with Bacon

Serves 8 in about 45 minutes. Dry seasoned stuffing* goes in first, and mushrooms finishes the pot.

Ingredients

• 12 oz dry cubed seasoned stuffing* (1 bag or box) i prefer pepperidge farm herb seasoned
• ½ cup butter
• 1 med onion, diced
• 1 cup celery, diced
• 1 tsp rubbed sage, dried
• ½ tsp kosher salt (or 1/4 tsp table salt)
• ¼ tsp pepper
• 2 cloves garlic, pressed or finely minced
• 1 ½ cups turkey broth (use 2 cups for a more moist result)
• 1 ½ cups water, for the pressure cooker
• ½ cup dried cranberries, unsweetened
• Raisins
• ½ cup walnuts or pecans, roughly chopped
• ½ cup apple, diced
• ½ cup chopped mushrooms
• ½ cup bacon, cooked, chopped

Method

1. Tip in stuffing cubes into a large mixing bowl. Stir in any of the optional ingredients you choose to use (pictured is dried cranberries and walnuts). keep it nearby.
2. This step can be done on the stove, using a skillet or in the pressure cooker pot.
3. Set pressure cooker to Sauté setting. To the pressure cooker pot (or skillet, if using) add butter, onion, and celery. Cook, while stirring often, until vegetables soften.
4. Stir in sage, salt, pepper, and garlic. Simmer until fragrant, while stirring the whole time (about 30 seconds). Then add the broth and stir. Leave it to mixture just come to a simmer, then turn off the pot/heat.
5. With pot holders, remove the inner liner with the broth mixture from the pressure cooker and pour the mixture carefully over the stuffing cubes in the bowl. Toss together the stuffing cubes and broth mixture until well combined.
6. If you cooked veggies in the pot's inner liner: Rinse out the pressure cooker inner liner, dry it, and set it back in the pressure cooker base. Tip in 1 ½ cups of water to the inner liner pot.
7. Move stuffing to a sprayed 2-quart stainless or aluminum cooking pan (metal works better than glass in this case).
8. Gently pat the stuffing into the pan. Don't pack it in too much. Spray a piece of foil and cover the pan tightly, crimping the edges.
9. Set the pan on a trivet/rack with long handles and put them into the pot.
10. Close the lid and lock into position. Set the Steam Release Knob to the Sealing position if applicable (some pots self-seal). Set to Pressure Cook for 20 minutes. High Pressure.
11. After the cook cycle ends, let the pot sit and naturally release pressure for 5-10 minutes. Then manually release the remaining pressure, either by turning the Steam Release Knob to Venting, or on the Ultra, press the button.
12. When all of the pressure is out of the pot and the pin in the lid drops, open the lid and use pot holders to very carefully lift the rack and pan out of the pot.
13. Set on a cooling rack and keep covered until you are ready to serve. Or, turn on your broiler to 375° F and set the pan under it for a few minutes to brown the top. You can also use your air fryer lid to brown the top.

More instant pot ideas are in the instant pot collection.