1teaspoonpoultry seasoningor ½ teaspoon ground sage
8cupsdried bread cubesapprox. 11 slices of bread
2 ¼cupschicken broth
2eggs
2tablespoonsfresh parsley
½teaspoonsalt
½teaspoonpepper
Instructions
Set Instant Pot to sauté mode. Add butter, onions, and celery and cook until softened, about 4-5 minutes. Turn off the Instant Pot.
In a separate bowl, combine dried bread cubes, onion mixture, seasonings, broth, and eggs. Mix well.
Clean the Instant Pot insert and add the trivet. Place 1 cup of water in the bottom of the instant pot.
Line the inside of the Instant Pot with aluminum foil (the foil will sit on top of the trivet). Fill with the bread mixture.
Secure the lid, ensuring the valve is closed. Set Instant Pot to high pressure for 12 minutes.
When cooking is complete, open the valve to release pressure. Let rest for 10 minutes.
To brown the top, turn the broiler on high. Place the foil liner and stuffing in a baking dish and broil for about 3-4 minutes or until lightly browned.
Notes
Leftovers can be stored in the refrigerator for up to four days. Stuffing can also be frozen and will keep in an airtight container for a month in the freezer.