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.
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.