- 10 ounces herbed croutons
- 1 large onion, diced
- 1 cup carrots, diced
- 3 stalks celery, sliced
- 1 pound mushrooms, sliced
- 2 tablespoons canola oil
- 1 large egg, lightly beaten
- 2 cups chicken stock (or more)
- 1 or 2 7 inch x 3 inch round pans.
- Electric Pressure cooker rack with handles (silicone preferred)
- 1 cup water
When time is short here is a super quick way to make delicious stuffing for the family - and you don't even need a chicken or turkey to stuff!!!
- Spray a 7 inch x 3 inch round pan with nonstick spray. Set aside.
- Set the Pot to sauté/brown. Add the oil, onion, carrots and celery. Sauté until the vegetables are soft. Add the mushrooms and sauté until most of the liquid is absorbed. Turn off the pot.
- Stir in the croutons, egg and chicken stock until completely combined. The stuffing should be moist and slightly squishy, but the croutons should still be visible.
- Transfer the stuffing to the prepared pan. Use a second pan if all the stuffing does not fit into one. You may need to run a second cycle if the stuffing doesn't fit into one pan.
- Tightly cover the pan with foil or a lid. Place the pan on the pressure cooker rack.
- Rinse out the removable bowl from the EPC (Electric Pressure Cooker). Then replace into the EPC.
- Add one cup of water to the Pot. Carefully lower the stuffing pan into the EPC Pot.
- Lock the lid. Set the EPC manually to cook for 15 minutes on high pressure.
- When the stuffing is done cooking, manually release the pressure (turn the pressure valve at the top). Carefully unlock the lid and remove the pan from the EPC. Repeat with additional pan if necessary.
- Serve hot with your favorite main chicken or meat dish.
- You can make a makeshift rack with handles using a standard EPC round rack and a sheet of aluminum foil. Carefully fold a 1 1/2 foot piece of aluminum foil into a 2 inch wide strip. Place the strip under the standard EPC rack. Carefully lower the rack, using the foil as handles, into the EPC Pot. If the foil is a little long, fold the ends into the pot.