Preheat the oven to 350 degrees F and place the 4 tablespoons of butter in a baking dish. Melt the butter in the oven for approximately 5 minutes.

While the butter melts, combine the dry ingredients (cornmeal, flour, baking powder, sugar) with the cream cheese and heavy whipping cream in a medium-sized mixing bowl.

Pour the melted butter from the baking dish into the mixing bowl, then mix all the ingredients together.

Pour the cornbread mixture into the baking dish and bake for 20-25 minutes.

Once the baking time is complete, let the cornbread cool for about 10 minutes.

Slice the bread lengthwise, then cut it across into 1-inch cubes, and set them aside.

Remove the lid from the Instant Pot and turn on the sauté setting for 8 minutes.

With the lid off, melt the butter.

Add the chopped onion, celery, thyme, rosemary, and sage.

Stir to coat the vegetables in the herbs and melted butter, then sauté until they soften and slightly brown.

Add the broth, salt, and pepper to the inner pot’s simmer and stir to combine.

Remove the herb mixture from the heat and set aside.

Clean the stainless steel inner pot, and return it to the Instant Pot.

Then, pour in the water and place the trivet rack inside the pot.

Using two pieces of aluminum foil, create a tall bowl that matches the height of the inner pot and can sit on top of the trivet rack. This foil bowl will help insulate the dressing while it cooks, preventing the stuffing from leaking out the bottom.

In a large bowl, combine the cubed cornbread with the set aside sautéed mixture, and add the dressing to the foil bowl inside the Instant Pot.

Close the Instant Pot lid (ensure the valve is up, in the sealing position), and then pressure cook on high for 15 minutes.

When the cooking time is finished, allow a natural pressure release for at least 8 minutes.

To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.