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In the Instant Pot insert, on high, melt the butter and sear the mushrooms. Sear until deeply golden, stirring only very occasionally. Stir in the onions and cook until soft, but not brown.
Turn the heat off and toss with the bread cubes. Add the chicken stock, stirring until all the cubes are moist, adding extra chicken stock if needed. Taste and season with salt and pepper.
Scoop out the stuffing and pack into a small cake pan or heatproof container that will be able to fit inside the Instant Pot insert. Place the rack that came with the Instant Pot at the bottom and fill with 1 cup water. Set the stuffing (in the pan) on the wire rack and set the pressure to high for 15 minutes. Quick release when it’s done, let cool slightly and enjoy!