Prep Time: 15 minutes

Cook Time: 25 minutes

Additional Time: 15 minutes

Total Time: 55 minutes

Servings: 8



1 cup butter

2 cups diced celery

2 cups chopped white onion

1 tsp. rubbed sage

¼ tsp. dried thyme

¼ tsp. freshly ground black pepper

1 ½ cups low-sodium chicken broth, or more to taste

2 (10 oz.) packages of cubed seasoned stuffing

2 oz. water chestnuts, drained and diced

1 tsp. butter



Select the Sauté function on a multipurpose pressure cooker (such as an Instant Pot). In a pot, melt 1 cup of butter. Add celery, onion, sage, thyme, and pepper after stirring, and cook for 2 minutes. Add 1 1/2 cups of broth, mix thoroughly, and select Cancel.

In a big dish, mix water chestnuts and cubed stuffing. The celery mixture from the Instant Pot should be added and combined. If you prefer wet filling, add up to 1/2 cup more broth while stirring.

1 tsp. Butter should be used to grease a one 1/2-quart, seven 1/2-inch circular casserole dish. Insert stuffing mixture with a spoon; do not pack tightly.

Place a trivet inside the Instant Pot and add 1 cup of water. Put the trivet on top of the casserole dish.

Lock the lid by closing it. Set the timer for 10 minutes while choosing high pressure under the manufacturer’s recommendations. Give the force 10 to 15 minutes to build.

Following the manufacturer’s recommendations, release pressure naturally for 15 to 20 minutes.