Every traditional holiday flavor comes through in this delicious herby stuffing, but be warned: it’s so good, you probably won’t have any leftovers. To make the stuffing, you will need a 7-inch springform pan or a 1-quart ovenproof baking dish that fits your Instant Pot.
Press the Sauté button to heat up the Instant Pot inner pot. When the display reads “Hot,” add the butter. As soon as the butter melts, add the onion, celery, and garlic. Sauté the veggies for 3 minutes, and then add the sausage. Break up the sausage into small crumbles with a wooden spoon and continue to brown the sausage until it is no longer pink. Press Cancel to turn off the Sauté function.
In a large bowl, mix together the dried bread cubes, sausage mixture, sage, broth, eggs, and the salt and pepper. Gently mix until the bread is well coated. Let the mixture sit for 2 minutes until the bread has absorbed the liquid.
Spray the springform pan or baking dish with cooking spray.
Scoop the bread and sausage mixture into the springform pan, pressing it down, if necessary, to fit it all in the pan. Cover the pan with foil.
Clean the inner pot, and then place back into the Instant Pot. Put the Instant Pot steam rack into the inner pot and add 1 cup of water. Place the springform pan onto the steam rack. Secure the lid, ensuring the valve is turned to the Sealing position. Press Pressure Cook and set the time to 20 minutes.
When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid.
Turn on the oven broiler.
Remove the springform pan from the Instant Pot and remove the foil covering. Place the springform pan under the broiler for about 5 minutes, until the stuffing is lightly golden.
Remove the stuffing from the oven, garnish it with the parsley, and let the pan sit for 5 minutes before serving.