Pressure Cooker Dressing Recipes

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 1 cup butter in the pot. Stir in celery, onion, sage, thyme, and pepper. Saute for 2 minutes. Pour in broth and mix well. Turn off pressure cooker.
• Combine stuffing and water chestnuts in a large bowl and pour in celery mixture from the pressure cooker. Stir to combine.
• Grease a 1 1/2-quart, 7 1/2-inch round casserole dish with 1 teaspoon butter. Spoon in stuffing mixture; do not pack in tightly. Add 1 cup of water to the pressure cooker and place a trivet in the pot. Place casserole dish on top of the trivet.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes.

Steps:

• Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil.
• In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion.
• Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds (mine whistles). Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.