Instant Pot Thanksgiving Dressing Recipe
Most people would consider turkey to be the highlight of Thanksgiving Dinner. Not for me!
I always look forward to eating a big plateful of dressing on Thanksgiving. Nothing fancy, just classic bread dressing.
You know the kind. Bread cubes flavored with buttered onions and celery and of course a little sage. No sausage, no cranberries, just old-fashioned dressing.
The inspiration behind Instant Pot Thanksgiving dressing…
I can remember my parents pulling out the hard bound, red and white checkered Betty Crocker cookbook the night before Thanksgiving.
They would look up the recipe just to refresh their memory on how they made it the previous year.
We would all gather around the kitchen counter and begin tearing up pieces of cheap white bread from the grocery store.
We used the same large bowl, year after year, that the bread would sit in overnight to dry out.
Early the next morning my dad would put all the ingredients in the slow cooker and let the dressing begin the slow cooking process.
By mid-morning the smell of Thanksgiving dinner filled the house. I would always stay close by because I knew that my dad would give the dressing a taste to adjust the seasonings as needed.
I would always offer a second opinion on the taste each and every time.
You would think that I would have grown tired of the taste by the time dinner arrived, but I never did.
When it was time to eat I would take a huge spoonful of the dressing that covered most of my plate.
How to make Instant Pot Thanksgiving Dressing…
So now that I host Thanksgiving dinner for my family, I have had to try to figure out ways to utilize my kitchen appliances efficiently.
To make sure my dressing comes out perfect I use the dual stainless steel stackable insert. I didn’t want my dressing too soggy, and I was afraid if I didn’t add enough liquid cooking it directly in the liner of the Instant Pot, that the bread cubes would burn.
Of course, I didn’t buy the stackable inserts just for the Instant Pot Thanksgiving Dressing. I actually use them quite often for my pot in pot recipes.
I make chicken in one, potatoes in the other. Rice and beets, pork and beans, the combinations are endless.
These stackable inserts have been well worth the purchase!
The best part about using them for dressing is that I can actually make two different varieties of dressing at the same time.
Some of my family prefer their dressing a little more on the moist side. While others prefer the dressing on the dry side.
Great! Now I can make both types and please everyone!
Of course, if you are a little adventurous, add a little dried cranberries or sausage crumbles to one. But be sure to keep the other bowl full of the classic dressing recipe – it’s that good!
Check out the printable recipe below and all of our recipes and let me know what you think!
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