Peel and dice an onion, dice, and clean your celery. Load into the instant pot with your extra virgin olive oil. Sauté until your onion has started to soften.

Transfer the onion and celery to the silicone baking pan along with half the butter and half the seasonings.

In the instant pot add chunks of bread with the other half of butter and other half of seasoning. Sauté until the bread has mopped up all the butter and has started to go crispy like croutons.

Transfer the bread to the silicone along with the sausage meat and mix well. Use your hand to flatten down the mixture. Then cover with foil.

In the instant pot add 2 cups (480ml) of water and use a wooden spoon to deglaze any bits of bread or oil stuck to the bottom.

Add the trivet to the instant pot and add the silicone. Place the lid on the instant pot, set the valve to sealing and pressure cook for 20 minutes followed by a natural pressure release.

After releasing pressure, remove the silicone from the instant pot and after removing the foil, peel the stuffing out onto a layer of kitchen towel. Let it sit for a couple of minutes, then transfer to a plate.

Slice the stuffing into squares and then serve.