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We transformed a classic stuffing recipe into an easy peasy Instant Pot Sausage Stuffing. Generous portions of flavorful fluffy sausage stuffing in less than 1 hour. #instantpotrecipes #instantpot #sausagestuffing #thanksgivingmenu #stuffing 

Instant Pot Sausage Stuffing

We transformed a classic stuffing recipe into an easy peasy Instant Pot Sausage Stuffing. Generous portions of fluffy sausage stuffing in less than 1 hour.


  • 1 lb Italian sausage, removed from casings (I used mild Italian sausage)
  • 6 tablespoons unsalted butter
  • 1 large onion, chopped (about 1 ½ cups)
  • 4 medium celery ribs, chopped (about 1 ½ cups)
  • 1 teaspoon salt
  • ½ teaspoon dried sage
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper
  • ½ cup fresh flat-leaf parsley leaves, finely chopped
  • 10 cups 10oz/300gr plain stuffing bread (Note 1)
  • 2 cups 480ml chicken or turkey stock, divided
  • 3 large eggs


  • Place the stuffing bread in a large bowl. Set aside.
  • Set the Instant Pot* to sauté.
  • Add the sausage and cook it, breaking it up, until cooked, about 10 minutes. (If sausage is sticking too much, add ¼ cup of water.)
  • Transfer the sausage onto a plate.
  • Add butter into the Instant Pot.
  • Once butter is melted, add onion and celery and cook for about 5 minutes, stirring occasionally.
  • Stir in the seasonings and parsley and cook for an additional minute.
  • Stir in the sausage. Then transfer the mixture into the bowl with stuffing bread. If possible, cover it, so that bread gets warmed up and softens.
  • Meanwhile, in a medium bowl, whisk together eggs and chicken stock.
  • Pour it over the bread and sausage mixture and toss to combine.
  • Replace the stainless steel insert back into the Instant Pot. Place a trivet and pour at least 1 cup of water.
  • Divide the stuffing into 2 stackable insert pans and place it on the trivet in the Instant Pot. (If you're using these stackable insert pans, then you don't need a special handle, as it comes with one. But if you're using different pan, make a handmade sling using a foil.)
  • Close the lid, make sure it's in sealing position. Set the Instant Pot to Manual, high pressure, 20 minutes.
  • Do a quick release, and carefully remove the inserted pans.


Note 1: I used a bag of store-bought plain stuffing bread for this recipe. I also tested preparing the bread cubes myself in the oven (10 minutes at 300°F), but the stuffing was a bit on mushy side.

Nutrition Information

Serving: 1cup, Calories: 246kcal, Carbohydrates: 6.8g, Protein: 8.8g, Fat: 20.4g, Saturated Fat: 8.9g, Cholesterol: 50.8mg, Sodium: 659.3mg, Fiber: 0.8g, Sugar: 2.8g
All images and text ©. Disclaimer: Nutritional information is estimate only. Read full disclosure here.