PROGRAM Sauté/Pressure Cook

PRESSURE High

RELEASE Quick

2 tbsp olive oil

¹⁄₂ large yellow onion, finely chopped

2 tbsp chopped fresh sage

2 tsp chopped fresh thyme

¹⁄₂ tsp kosher salt

¹⁄₄ tsp freshly ground black pepper

4 cups day-old, whole-grain bread cubes

¹⁄₂ cup fresh or canned pumpkin purée

1¹⁄₂ cups From-Scratch Chicken Stock or low-sodium chicken stock

1. Select Sauté, and add the olive oil to the inner pot. Add the onion, sage, and thyme, kosher salt, and pepper. Sauté for 3 minutes, or until the onions are soft and translucent. Transfer to a large bowl and set aside.

2. Remove the inner pot from the base, wash in hot soapy water, and return to the base. Place the steam rack in the inner pot, and add 1 cup water.

3. Add the bread cubes and pumpkin to the onion mixture. Mix well. Add the chicken stock, ¹⁄₂ cup at a time, until the mixture is moist, but not saturated. (You may not need the full amount.)

4. Transfer the mixture to a 1-quart soufflé dish and loosely cover with aluminum foil. Carefully lower the dish into the inner pot. Preheat the oven to 400°F (204°C).

5. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 10 minutes. When the cook time is complete, quick release the pressure.

6. Remove the lid. Carefully remove the dish from the inner pot and transfer to the oven. Bake for 5–7 minutes, or until the top is golden brown. Serve warm.