Cranberry Stuffing Instant Pot Recipe

Cranberry Stuffing in the Instant Pot

Thanksgiving just got easier! Make this easy and delicious Cranberry Stuffing in your Instant Pot!
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Cuisine: American/Canadian
Keyword: instant pot, side dish
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8
Calories: 236kcal


  • 12 ounces dry bread cubed for stuffing
  • ½ cup cranberries
  • ½ cup pecans
  • 2 cups broth vegetable or chicken
  • ½ cup butter salted
  • 1 cup onion chopped
  • 1 cup celery chopped
  • 1 teaspoon poultry seasoning
  • ½ teaspoon salt
  • cups water for the instant pot


  • Combine dry bread cubes, cranberries and pecans.
  • Add broth.
  • 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.


Calories: 236kcal | Carbohydrates: 14g | Protein: 2g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 697mg | Potassium: 124mg | Fiber: 2g | Sugar: 2g | Vitamin A: 13.5% | Vitamin C: 3.3% | Calcium: 3.3% | Iron: 4.3%