Print
butternut squash stuffing recipe in a blue bowl

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.

    red onion and celery cooking in butter from above
  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. 

    butternut squash stuffing recipe in a metal pan
  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.