Combine dry bread cubes, cranberries and pecans.
Turn Instant Pot to saute. Add the onion, celery and butter. Saute together for 2-3 minutes.
Add in the seasonings and continue sauting for another minute.
Add the sauted mixture to the cubed stuffing mixture and stir to combine.
Transfer into a metal Instant Pot pan, such as a stackable pan set (in this case you’d be able to cook two sides at once). Cover pan with lid or foil.
Add 1 ½ cups of water to the inner pot of the Instant Pot. Lower the pan with the stuffing in to the inner pot on a trivet.
Close the instant pot lid and turn pressure valve to seal. Press the manual button and use the plus button to set to cook for 20 minutes.
Once the pot has come to pressure and the timer has counted down, move the pressure valve to vent for a quick pressure release.