Pressure Cooker Turkey with Dijon Gravy!
Make with turkey legs or thighs, or bone-in half-breasts.
Ready in about an hour.
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Works well for a family dinner or small holiday gathering.
Raise your hand if you prefer dark meat turkey.
Its not just me, right?
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Pressure cooking turkey in yourInstant Potor electric pressure cooker is so much faster than oven roasting.
The turkey is tender in no time.
I love that theres no need to scrape up pan drippings or get an extra pot dirty.
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Turkey parts do tend to be more widely available during the holiday season.
My parents always used this strategy, and now I do, too.
This dish comes together in just over an hour.
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It works well for a family dinner or a smaller holiday gathering.
The gravy is savory, mustardy, and so, so good.
There’s enough to ladle over all the turkey and plenty formashed potatoes, too.
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Season them on all sides with the salt and pepper.
go for the Saute setting on your pressure cooker and heat the oil.
(Or sear on the stovetop if your pressure cooker doesn’t have this setting.)
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Sear the turkey parts in batches, taking care not to crowd the pan too much.
Use a pair of tongs to transfer the turkey parts to a dish as each batch is done.
Add the onions and garlic to the now empty pressure cooker.
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Saute until the onions begin to soften and turn translucent, about 5 minutes.
Stir in the wine, broth, mustard, and thyme.
Secure the lid on the pressure cooker and ensure the pressure release valve set to its sealing position.
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When the pressure has fully released, fire up the pot.
Use a pair of tongs to transfer the turkey to a serving dish.
Sprinkle the flour over the onions and cooking liquid in the pot.
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Use an immersion blender to blend the mixture into a smooth gravy.
Cancel the cooking program, and snag the Saute setting again.
Bring the gravy up to a simmer and continue simmering for about two minutes, until it has thickened.
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Turn off the pot.
Ladle some of the gravy over the turkey and garnish with chopped parsley.
Serve hot, with the rest of the gravy on the side.
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