Select Sauté/Browning and allow pressure cooker to fully heat. Add butter, celery and onions and Sauté for one minute.
Pour in 1.25 cups of turkey broth and a pinch of sage. Mix through. Hit cancel on Instant Pot/Pressure Cooker.
Add stuffing and water chestnuts to a large mixing bowl. Mix in an egg, if desired. Pour in sauteed onions, celery and broth. Mix together.
Butter Casserole Dish and pour in Stuffing Mixture. Don't pack stuffing into dish.
Add the rest of the broth to cooking pot and place Trivet in pot.
Place casserole dish on top of trivet.
Lock on Lid and close pressure valve. Cook at high pressure (most machines default to high ) for 13 minutes.
When beep sounds, wait 10 minutes and then release the rest of the pressure.
Serve as is, or pour 1/8 cup of turkey broth over stuffing. Place Mealthy CrispLid on top. Set temp to 350 and time to 5 minutes or until top is nice and brown.
Alternative No Sauté Method
Rather than first sautéing the vegetables in the pressure cooker, just add them into a large mixing bowl with melted butter and combine. Then mix in 1.25 cups broth, sage, stuffing mix and any add ins. Combine well and continue with Step 4.
For a fluffier stuffing beat an egg and to stuffing mix add before cooking.Add in any extras you may like, such as Diced Apples, Roasted Chestnuts, Sausage, Raisins, Walnuts.