Who doesn’t love stuffing?! It’s one of those classic dishes that everyone seems to love, especially for the holidays. This version is brimming with veggies and a touch of seasonal fruit for a little sweetness. Making your stuffing in the Instant Pot is so easy and as a bonus, during the holidays, it will free up the oven space for other cooking and baking. ESV

SERVES: 6 to 8


  • 1 (1-lb [455-g]) loaf gluten-free sourdough bread, cubed
  • 6 tbsp (85 g) grass-fed butter, ghee or avocado oil, plus more for casserole dish
  • 1 small yellow onion, diced
  • 2 celery ribs, diced
  • 1 small fennel bulb, diced
  • ½ cup (50 g) cauliflower rice
  • 2 cloves garlic, finely chopped
  • 1 small sweet apple, cored, peeled and diced (I like Fuji, Gala or Honeycrisp apples)
  • ¼ cup (30 g) dried cranberries or raisins (optional)
  • 1 tbsp (3 g) chopped fresh sage
  • 1 tbsp (2 g) chopped fresh thyme
  • 1 tbsp (4 g) chopped fresh flat-leaf parsley
  • 1¼ tsp (8 g) sea salt
  • 1 cup (237 ml) chicken or vegetable stock, or bone broth
  • 1 cup (237 ml) water


  • Toast the bread cubes: You can do this on a dry baking sheet in a 350°F (180°C) oven for 25 minutes. Transfer the toasted bread cubes to a very large bowl and set aside.
  • Use your healthy fat of choice to grease a 1½-quart (1.5-L) casserole dish that fits inside the Instant Pot. Set it aside.
  • Place your healthy fat of choice in the Instant Pot and press sauté. Once the fat has melted, add the onion and sauté, stirring occasionally, for 7 minutes, or until light golden brown. Add the celery and fennel and sauté, stirring occasionally, for 3 minutes. Add the riced cauliflower and garlic and sauté, stirring constantly, for 2 minutes. Add the apple, dried fruit (if using), sage, thyme, parsley and salt, stirring just to combine. Press keep warm/cancel.
  • Carefully transfer the vegetable mixture and stock into the bowl that contains the toasted bread cubes and gently stir to combine for about 30 seconds, allowing some of the stock to absorb into the bread. Pour the stuffing mixture into the prepared casserole dish, patting down as needed. Cover the casserole dish with its glass lid. If your casserole dish doesn’t have a glass lid, you can cover the top of the dish with unbleached parchment paper, then top it with foil and secure it around the edges.
  • Pour the water into the Instant Pot and insert the steam trivet. Carefully set the covered casserole dish on top of the trivet.
  • Secure the lid with the steam vent in the sealed position. Press manual and set on high pressure for 23 minutes.
  • Once the timer sounds, press keep warm/cancel. Using an oven mitt, do a quick release. When the steam venting stops and the silver dial drops, carefully open the lid.
  • Using an oven mitt, carefully remove the casserole dish and place on a wire rack. Carefully remove the hot lid without dripping any condensation onto the stuffing. Allow the stuffing to cool on a wire rack at room temperature for 20 minutes before serving.

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