Prep: 15 min. + standing Cook: 10 min. + releasing
2 tablespoons olive oil
1 medium celery rib, chopped
1 small onion, chopped
2 cups reduced-sodium chicken broth
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
8 cups unseasoned stuffing cubes
Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir celery and onion until crisp-tender, 3-4 minutes. Press cancel. Stir in broth and seasonings. Gently stir in stuffing cubes; toss to combine. Transfer to a greased 1-1/2-qt. round baking dish.
Place trivet insert and 1 cup water pressure cooker. Cover baking dish with foil. Fold an 18×12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the dish onto the trivet.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Using foil sling, carefully remove baking dish. Let stand 10 minutes.
1/2 cup: 225 calories, 5g fat (0 saturated fat), 0 cholesterol, 634mg sodium, 40g carbohydrate (3g sugars, 3g fiber), 8g protein.
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