This stuffing has such a depth of flavor that is only this intense because it is cooked in the instant pot. The pressure cooking enhances all the flavors like it was cooked for hours! Doesn't take up a pot on the stove either!
Turn instant pot onto to Saute mode. Add Olive Oil and saute onions, celery & carrots. Cook for 3 minutes. Add fresh herbs and cook another 2 minutes.
Make space for sage sausage, brown sausage. Add mushrooms and diced chicken sausage links. Add Salt & Pepper, stir to combine.
Add stuffing mix, stir.
Add chicken broth and stir. Make sure to scrap the bottom of the pot to deglaze the pot. Turn off Saute mode, allow the pot to cool slightly. Then cover and seal your instant pot. Set to high pressure and 12 minutes.
Let instant pot release naturally, remove lid and fluff. If you like a more wet stuffing, stop here and dish into a serving dish, top with fried crispy onions.
If you want to dry your stuffing out, place in casserole dish, top with crispy onions and bake at 350 degrees for 10 min, serve.
*When scrapping the bottom of the pot, make sure to get all browned bits off of the bottom, otherwise, you'll get a burn warning during pressure cooking stage. Also, allow the pot to cool down before moving to the pressure cooking stage.