Instant Pot Pressure Cooker Wild Rice Dressing is a flavorful, textured side dish that makes a wonderful addition to any holiday table. This version combines earthy wild rice with sautéed mushrooms, crisp celery, and savory seasonings for a hearty dressing that stands out alongside turkey and other Thanksgiving classics.
A quick note before we begin: the photos here don’t do this dressing justice. The flavors are much better than the images suggest. I baked and photographed this in the busy run-up to the holidays, and while I plan to reshoot when I can, I couldn’t wait to share the recipe. Trust me — it’s worth making even if the pictures look modest.
Instant Pot Wild Rice and Mushroom Dressing
This Instant Pot wild rice and mushroom dressing is ideal when oven space is limited. Cooking the dressing in the pressure cooker frees up your oven for the turkey, casseroles, or pies while delivering moist, flavorful results. I used wooden dowels to stack two 8-inch cake pans in my 8-quart Instant Pot so they wouldn’t nest; the method worked well and produced enough dressing for a large gathering.
The recipe calls for pre-cooked wild rice. If you don’t already have cooked wild rice, prepare it first in the Instant Pot or on the stovetop according to package instructions. Sautéing the aromatics — onions, celery, and mushrooms — in butter until tender brings out their flavor and adds a pleasant color and texture to the dressing.
A couple of practical tips: because the dressing cooks in the Instant Pot, it will absorb some of the cooking moisture. Start with the recommended amount of chicken broth, but be prepared to adjust a little depending on the brand of stuffing croutons you use. If you like a crunchy top, remove the foil after steaming and place the pans in a preheated 375°F oven for about 10 minutes to crisp the surface.
Is it stuffing or is it dressing?
This question sparks lively debate. My view: if the mixture is cooked inside the bird, it’s stuffing. If it’s prepared separately and served alongside the turkey, it’s 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 wild rice and mushroom dressing is an excellent Thanksgiving side. It frees up oven space without sacrificing texture or flavor, and it’s simple to prepare ahead of time.
Ingredients
- 1 13-ounce bag dry stuffing croutons, unseasoned
- ½ stick butter
- 1 medium yellow onion, finely diced
- 2 cups chopped celery (about 3–4 stalks)
- 2 cups sliced mushrooms (chanterelles or cremini recommended)
- 2 cups cooked wild rice
- 2 teaspoons poultry seasoning
- 1 teaspoon ground sage
- ½ teaspoon salt
- 3 cups hot chicken broth
Instructions
- Melt the butter in a large sauté pan over medium heat. Add the diced onion and chopped celery and sauté for 3–4 minutes until they begin to soften. Add the sliced mushrooms and cook another 4–5 minutes, stirring frequently, until the mushrooms release their moisture and start to brown slightly.
- Transfer the sautéed vegetables to a large mixing bowl. Add the dry stuffing croutons, cooked wild rice, poultry seasoning, ground sage, and salt. Pour in the hot chicken broth and stir until the mixture is evenly moistened. The mixture should be fairly wet; adjust the broth slightly if your croutons require more or less liquid.
- Pour ½ cup of water into the bottom of an 8-quart Instant Pot and place the metal trivet inside. Lightly spray two 8-inch round cake pans with cooking spray.
- Divide the stuffing mixture between the two prepared pans and cover each pan tightly with foil. If stacking the pans, place trimmed wooden skewers or dowels on top of the bottom pan to prevent the pans from nesting, then lower the second pan into the Instant Pot on top of the skewers.
- Set the Instant Pot to Manual (High Pressure) for 8 minutes.
- When the timer finishes, perform a quick release. Carefully remove the pans, uncover, and serve immediately. For a golden, crunchy top, place the pans in a preheated 375°F oven for about 10 minutes before serving.
Notes
This recipe was prepared in an 8-quart Instant Pot. If your pressure cooker is smaller, use slightly smaller pans and expect some extra mixture. Adjust liquid quantities to achieve the moisture level you prefer based on the croutons you use.
Nutrition Information
Yield: 8 servings
Serving Size: 1 portion
Amount per serving (estimated):
Calories: 220 • Total Fat: 12g • Saturated Fat: 5g • Trans Fat: 1g • Unsaturated Fat: 6g • Cholesterol: 17mg • Sodium: 801mg • Carbohydrates: 24g • Fiber: 3g • Sugar: 4g • Protein: 5g
Nutrition data provided here is an estimate. For medical or dietary concerns, consult a trusted source.