Instant Pot Pressure Cooker Wild Rice Dressing is a unique and flavorful side dish that will be a wonderful addition to your holiday table. I love the texture it adds to this classic dish.
Can I just say a big old DISCLAIMER that this stuff tastes WAY better than the below photos make it look? I am NOT happy with these pictures, but the dressing was so good that I had to just get over my picky self and get it posted prior to the big day next week. I’m planning to try and re-shoot this at some point, but other things are in front of that particular task right now, so you’ll all forgive me, right? 😀
Instant Pot Wild Rice and Mushroom Dressing
If you are out of oven space this Thanksgiving, this is the perfect dressing recipe to make. I stacked mine using wooden dowels/kabob skewers to make sure my cake pans didn’t nest, and it was the perfect amount for a big holiday gathering.
The wild rice in this has been pre-cooked, also in the Instant Pot. Check out my Instant Pot Wild Rice recipe to find out how!
Another thing you’ll want to make sure to do is to saute your onions and celery in butter until they are tender. Throw in your mushrooms as well to put a little color on them. Your guests will appreciate it!
Speaking of guests, do you need a fabulous turkey recipe, and do you have a pellet grill/smoker? If so, check out my Traeger Smoked Turkey!
Another thing to note is that your dressing is going to absorb some of the moisture from cooking in the pot, so add a little less liquid than you are used to adding in an oven-cooked dressing.
Is it stuffing or is it dressing?
That’s a good question. This is a hotly debated topic, but in my opinion, if it is STUFFED into the bird? It is stuffing. If it is cooked entirely outside the bird, it is dressing.
What did you grow up calling it?
More Thanksgiving dishes at your service!
- Homemade Turkey Noodle Soup
- Roasted Broccoli Casserole
- Homemade Holiday Dressing
- Extra Creamy Roasted Garlic Mashed Potatoes
- Perfect Grilled Asparagus
- Sriracha Salmon Stuffed Mushrooms
- Jalapeno Cheddar Cornbread Muffins
- Caramelized Onion, Cheddar, and Potato Pierogies
- Homemade Snickers Cake Recipe
- Holiday Wine Spritzer
- Rumberry Punch Cranberry Cocktail
- Honey Blueberry Whipped Goat Cheese
- Homemade Kahlua
- Apple Crumble Pie
- Slow Cooker Apple Citrus Hot Cider
- Fresh Apple Crisp
Instant Pot Wild Rice and Mushroom Dressing
This quick instant pot pressure cooker wild rice and mushroom dressing is a perfect side for Thanksgiving! Free up that oven space without sacrificing flavor.
Ingredients
- 1 13-ounce bag dry stuffing croutons, unseasoned
- 1/2 stick butter
- 1 medium yellow onion, finely diced
- 2 cups chopped celery, about 3-4 stalks
- 2 cups sliced mushrooms, chanterelles or criminis are amazing!
- 2 cups cooked wild rice
- 2 teaspoons poultry seasoning
- 1 teaspoon ground sage
- 1/2 teaspoon salt
- 3 cups chicken broth, hot
Instructions
- Melt the butter in a large saute pan over medium heat, add the onions and celery, and saute for 3-4 minutes. Add in the mushrooms, and cook an additional 4-5 minutes, stirring frequently.
- Pour the onion mixture into a large bowl along with the dried croutons, seasonings, wild rice, and chicken broth. Stir until well distributed. The stuffing should be fairly wet. Depending on the brand of stuffing croutons you buy, you may need a little more liquid or a little less.
- Put 1/2 cup of water into the bottom of your 8 quart Instant Pot, and place the metal trivet inside. Spray two 8" cake pans with cooking spray.
- Place the stuffing into two 8" cake pans, and cover both tightly with foil. To stack the cake pans, place trimmed kabob skewers on top of the bottom pan, and carefully lower the other covered round into the Instant Pot.
- Place the Instant Pot in manual mode, and set the timer to 8 minutes on high pressure.
- Quick release the steam from the pot after the timer goes off, and carefully remove the pans. Remove the foil and serve immediately. If you like the bit of crunchy top on the dressing, place a preheated oven for 10 minutes at 375.
Notes
This recipe is made using an 8 quart Instant Pot. If you have a smaller pot, this should still work, but you'll need slightly smaller pans and probably have some extra mix.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 220Total Fat: 12gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 17mgSodium: 801mgCarbohydrates: 24gFiber: 3gSugar: 4gProtein: 5g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Debbie
Wednesday 24th of November 2021
Can I make this is my crock pot?
Nicole Johnson
Wednesday 24th of November 2021
I haven't tested it using a regular crock pot, but it would probably work!
J-wo
Sunday 7th of October 2018
Has anyone tried this as stuffing inside a turkey? If so did you use less liquid or lower the cooking time since it will cook further inside the bird? Thanks
Nicole Johnson
Sunday 7th of October 2018
I haven't personally tried that. I would pre-cook it first to make sure that the rice cooks completely, and then stuff the turkey with the cooked stuffed during the last hour of cook time.
thomas gully
Monday 2nd of April 2018
pot sounds good i would love a piece of the pie.