Several months ago, I picked up a 6 C. bundt pan and was excited to incorporate it into my instant pot cooking ventures.
I am glad I did!
Not only does it make an amazing bundt cake in the pressure cooker, it’s also a great way to free up your oven & make your Thanksgiving stuffing. It really doesn’t speed up the cooking so much as it does “free up” your kitchen. The more you can free up the oven for Turkey and Pies.. the easier your Thanksgiving will run – right?
When it comes to stuffing you aren’t obligated to make it homemade – if you prefer the stuffing in the box (and many people do), instead of cooking it in the oven, push it in the bundt pan for the same result.
- 1 C. celery, chopped
- 1 onion, chopped
- 6 Tbsp butter
- 1 1/4 C. Broth (Turkey, Chicken)
- 1 loaf sourdough bread, cubed, toasted and cooled
- 1/2 tsp pepper
- 1 tsp salt
- 1 tsp poultry seasoning
- Simmer the butter, broth, celery and onion until they are tender... then add the sp ices.
- Pour the liquid over the bread and mix well.
- In a 6 C. bundt pan, stuff the mixture, then cover the bundt pan with aluminum foil and make a hole in the middle.
- Pour 1 1/2 C. of water in the Instant Pot and place the bundt pan inside on the trivet. If you feel that making a sling would work then ensure you make a sling (to go under the bundt so you can lift out later) then do that - I did not find that necessary.
- Place the lid on the Instant Pot, and lock it. Turn the valve closed, and use himanual (high pressure) for 15 minutes.
- Once the pot beeps, release the pressure, and turn out the stuffing on a foil pan - sprayed with baking spray.
- You can now toast it slightly in the preheated oven (350 degrees) for several minutes to crisp up the outside.
- Optional: You can also add 1/2 cooked ground sausage.