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Instant Pot Cranberry Pecan Stuffing

This stuffing is not your normal stuffing. Packed with different flavors that go great together.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 236kcal


  • 12 ounces dry cubed 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
  • 1 ½ cups water- for the instant pot


  • Combine first 4 ingredients in a large bowl and stir to combine.
  • Turn Instant Pot on to saute and saute the onion and celery together with the butter for 2-3 minutes. Add in the seasonings and continue sauting for another minute.
  • Add the sauted mixture to the cubed stuffing. 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. Cook on manual high pressure for 20 minutes.
  • Allow for a quick pressure.


Calories: 236kcal | Carbohydrates: 14g | Protein: 2g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 699mg | Potassium: 124mg | Fiber: 3g | Sugar: 3g | Vitamin A: 676IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg