INSTANT POT

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butter, onions, chicken stock, celery, fresh thyme, bread

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Dry out bread. Allow the bread to dry out, or become a bit stale so that it can absorb all the liquid and seasonings.

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Saute minced onion, diced celery, and thyme leaves if using. Season with a bit of salt and pepper.

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Combine the bread cubes, sauteed onion, and celery mixture. Add stock and mix.

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Transfer the mixture to a buttered baking dish and cover with foil.

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Pour in water into inner pot and scrape up browned bits on bottom of inner pot. And place rack in inner pot.

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Place pan on inner rack and pressure cook for 20 minutes.

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If desired, remove the foil and brown the stuffing under a broiler.

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