Is stuffing your favorite dish on the holiday menu? My family’s Thanksgiving turkey dinner wouldn’t be complete without a savory stuffing recipe. This Instant Pot vegetarian stuffing recipe frees up space on the stove for other dishes, plus? It’s vegetarian, making it a side dish that will please everyone!
If you can’t get enough butternut squash, try this butternut squash pasta with walnuts and parmesan.
Vegetarian stuffing with butternut squash
This stuffing recipe starts with dry bread cubes (you can use store bought stuffing mix, or try making your own — it’s easy), as most do. But the addition of roasted butternut squash gives this easy Instant Pot stuffing a bit of a sweet, earthy flavor. It’s the perfect accompaniment to your roasted bird.
It’s perfect for the American holiday of Thanksgiving, but a delicious side dish any time of year!
Ingredients
Dry bread cubes — You can use store bought stuffing mix or toast up some day old bread to make your own.
Onion — The recipe calls for red onion, as it’s sweeter, but you can use any kind of bulb onion you have on hand — white, yellow, or red.
Celery — The flavor of fresh celery is a must-have in dressing!
Broth — Since this is a vegetarian recipe, opt for vegetable broth. If you’re not accommodating vegetarians, you can certainly use a chicken broth instead.
Oil and Butter — Olive oil is a good choice for tossing the cubed butternut squash with before roasting. Use your favorite brand of butter OR substitute more olive oil for a vegan recipe.
Making Instant Pot Stuffing
You’ll roast the butternut squash in the oven. While it’s roasting, sauté the vegetables in the Instant Pot. Once that prep work is done, you’ll simply combine the ingredients in the Instant Pot. This stuffing recipe can be cooking in an out-of-the-way place while you finish all of the other dishes you’re serving!
Now, a note. If you want this Instant Pot stuffing to be “table ready,” you’ll need a casserole dish or pan that sits inside the inner pot of your electric pressure cooker. And you’ll need a way to get that dish out of the Instant Pot. Make sure it’s not such a tight fit that you can’t lift it out!
It’s also perfectly fine to cook this vegetarian stuffing recipe directly in the inner pot. Once cooked, just transfer it to a serving dish. [This handmade dish is lovely!]
No Instant Pot? No worries!
You can easily make this stuffing recipe on a conventional stove. You’ll just do the sautéing on the stovetop, and bake the butternut squash stuffing in the oven. It will taste just as good, but will take a bit longer to cook.
★ Did you make this vegetarian stuffing recipe? Don’t forget to give it a star rating below! ★
Vegetarian Stuffing with Butternut Squash
This vegetarian stuffing recipe will please everyone at the table. Making it in an Instant Pot frees up valuable oven space!
Ingredients
- 1 cup butternut squash, chopped and roasted
- 1 tablespoon extra virgin olive oil
- 12 ounces dry bread cubes
- 5 tablespoons butter, melted
- 2-3 stalks celery, chopped, diced
- ½ red onion, chopped
- 2 cups vegetable broth
- Sprig rosemary
- Sprig thyme
- 1 ½ cups water, for the Instant Pot
Instructions
- Roast butternut squash at 350 F with olive oil until slightly tender, about 10-15 minutes.
- Turn Instant Pot on to sauté and cook the onion and celery together with the butter for 2-3 minutes.
- Combine dry bread cubes in large bowl with the onions, celery, and roasted squash.
- Transfer to the inner pot of the pressure cooker, or to a casserole dish or metal cooking pan that fits inside of the Instant Pot.
- Set rosemary and thyme on top of the stuffing. Cover.
- If you're cooking this vegetarian stuffing in a casserole dish inside the Instant Pot, add 1-½ cups of water to the inner pot of the Instant Pot. Place a wire trivet on the bottom of the Instant Pot, then set the pan with the stuffing on top of it.
- Close the instant pot lid and turn pressure valve to seal. Cook on manual high pressure for 20 minutes.
- Allow for a quick pressure release.
To make this vegetarian stuffing recipe with a conventional stove:
- Roast butternut squash at 350 F with olive oil until slightly tender, about 10-15 minutes.
- Sauté the onion and celery together with the butter in a frying pan for 2-3 minutes over medium heat.
- Combine bread cubes in large bowl with the onions, celery, and roasted squash.
- Transfer to a casserole dish or metal cooking pan and top with herbs.
- Bake at 350 for 45-50 minutes.
Notes
If you want this Instant Pot stuffing to be “table ready,” you’ll need a casserole dish or pan that sits inside the inner pot of your electric pressure cooker. And you’ll need a way to get that dish out of the Instant Pot. Make sure it’s not such a tight fit that you can’t lift it out! It’s also perfectly fine to cook this vegetarian stuffing recipe directly in the inner pot. Once cooked, just transfer it to a serving dish.
To make this vegetarian stuffing suitable for your vegan friends, use olive oil to replace the butter.
Nutrition Information:
Yield: 8 Serving Size: 1/2 cupAmount Per Serving: Calories: 211Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 19mgSodium: 448mgCarbohydrates: 26gFiber: 2gSugar: 4gProtein: 4g
