Make this Vegetarian Butternut Squash Stuffing on the Stove or in the Instant Pot

Is stuffing your favorite dish on the holiday menu? My family’s Thanksgiving turkey dinner wouldn’t be complete without a savory stuffing recipe. This Instant Pot stuffing recipe frees up space on the stove for other dishes, plus? It’s vegetarian, making it a side dish that will please everyone!

Non-vegetarians might want to try this sausage and cornbread dressing recipe.

This stuffing recipe starts with dry bread cubes (you can use store bought stuffing mix, or try making your own — it’s easy), as most do. But the addition of roasted butternut squash gives this easy Instant Pot stuffing a bit of a sweet, earthy flavor. It’s the perfect accompaniment to your roasted bird.

No Instant Pot? No worries!

You can easily make this stuffing recipe on a conventional stove. You’ll just do the sautéing on the stovetop, and bake the butternut squash stuffing in the oven. It will taste just as good, but will take a bit longer to cook.

Related: Ginger Spiced Fresh Cranberry Sauce

Making Instant Pot Stuffing

You’ll roast the butternut squash in the oven. While it’s roasting, sauté the vegetables in the Instant Pot. Once that prep work is done, you’ll simply combine the ingredients in the Instant Pot. This stuffing recipe can be cooking in an out-of-the-way place while you finish all of the other dishes you’re serving!

Now, a note. If you want this Instant Pot stuffing to be “table ready,” you’ll need a casserole dish or pan that sits inside the inner pot of your electric pressure cooker. And you’ll need a way to get that dish out of the Instant Pot. Make sure it’s not such a tight fit that you can’t lift it out!

It’s also perfectly fine to cook this vegetarian stuffing recipe directly in the inner pot. Once cooked, just transfer it to a serving dish. [This handmade dish is lovely!]

Making it a vegan stuffing recipe

One simple switch and this Instant Pot stuffing can go on your favorite vegan’s plate. Instead of butter, use coconut oil or olive oil. Easy!

Related: How to Host a Holiday Party with Less Waste

★ Did you make this vegetarian stuffing recipe? Don’t forget to give it a star rating below! ★

3.34 from 3 votes

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Instant Pot Stuffing Recipe with Butternut Squash

This vegetarian stuffing recipe will please everyone at the table. Making it in an Instant Pot frees up valuable oven space!

Course Side Dish

Cuisine American

Keyword homemade stuffing recipe, Thanksgiving stuffing, vegetarian stuffing recipe

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 8

Calories 85 kcal

Author Claudie Evert

Ingredients

• 1 cup butternut squash chopped and roasted
• 1 tablespoon extra virgin olive oil
• 12 ounces dry bread cubes
• 5 tablespoons butter melted
• 2-3 stalks celery, chopped diced
• ½ red onion chopped
• 2 cups vegetable broth
• Sprig rosemary
• Sprig thyme
• 1 ½ cups water for the Instant Pot

Instructions

To make Instant Pot stuffing:

1. Roast butternut squash at 350 F with olive oil until slightly tender, about 10-15 minutes.

2. Turn Instant Pot on to sauté and cook the onion and celery together with the butter for 2-3 minutes.

   

3. Combine dry bread cubes in large bowl with the onions, celery, and roasted squash. 

4. Transfer to the inner pot of the pressure cooker, or to a casserole dish or metal cooking pan that fits inside of the Instant Pot. 

   

5. Set rosemary and thyme on top of the stuffing. Cover.

6. If you're cooking this vegetarian stuffing in a casserole dish inside the Instant Pot, add 1-½ cups of water to the inner pot of the Instant Pot. Place a wire trivet on the bottom of the Instant Pot, then set the pan with the stuffing on top of it.

7. Close the instant pot lid and turn pressure valve to seal. Cook on manual high pressure for 20 minutes.

8. Allow for a quick pressure release.

To make this vegetarian stuffing recipe with a conventional stove:

1. Roast butternut squash at 350 F with olive oil until slightly tender, about 10-15 minutes.

2. Sauté the onion and celery together with the butter in a frying pan for 2-3 minutes over medium heat.

3. Combine bread cubes in large bowl with the onions, celery, and roasted squash. 

4. Transfer to a casserole dish or metal cooking pan and top with herbs.

5. Bake at 350 for 45-50 minutes.

Recipe Notes

If you want this Instant Pot stuffing to be “table ready,” you’ll need a casserole dish or pan that sits inside the inner pot of your electric pressure cooker. And you’ll need a way to get that dish out of the Instant Pot. Make sure it’s not such a tight fit that you can’t lift it out! It’s also perfectly fine to cook this vegetarian stuffing recipe directly in the inner pot. Once cooked, just transfer it to a serving dish.

To make this vegetarian stuffing suitable for your vegan friends, use coconut oil or olive oil to replace the butter.

Makes 6-8 servings.