Traditional recipes

Pressure Cooker Turkey with Dijon Gravy

Pressure Cooker Turkey with Dijon Gravy

Pressure Cooker Turkey with Dijon Gravy! Make with turkey legs or thighs, or bone-in half-breasts. Works well for a family dinner or small holiday gathering.

Photography Credit:Coco Morante

Raise your hand if you prefer dark meat turkey. It’s not just me, right?

There’s so much more flavor in the legs, thighs, and wings, and I’m happy to eat them at Thanksgiving — or anytime I can find them in the market.

(And don’t worry if white meat is your thing — you can use bone-in half breasts for this recipe, too.)

Pressure cooking turkey in your Instant Pot or electric pressure cooker is so much faster than oven roasting. The turkey is tender in no time.

  • New to the Instant Pot? Check out our post How To Use an Instant Pot: A First-Timer’s Guide.

It’s also way easier to make the gravy since all of the cooking liquid is already in the pot, ready to be blended up and thickened (and this dijon-spiked version, inspired by this recipe, is KILLER). I love that there’s no need to scrape up pan drippings or get an extra pot dirty.

Turkey parts do tend to be more widely available during fall and winter, a.k.a. the holiday season. I’ll sometimes buy a few packs when they’re on sale the day after Thanksgiving or Christmas, then store them in the freezer for later. My parents always used this strategy, and now I do, too.

This dish comes together in just over an hour. 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 for mashed potatoes, too.

Pressure Cooker Turkey with Dijon Gravy Recipe

Substituting Chicken: Use bone-in, skin-on chicken thighs or legs. Follow the recipe as written, but reduce pressure cooking time to 15 minutes.

Ingredients

  • 2 1/2 to 3 pounds bone-in turkey thighs, legs, wings, or bone-in half breasts (any combo you like)
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon vegetable oil, such as avocado or canola
  • 2 medium onions, sliced
  • 3 cloves garlic, peeled
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dried thyme (or two teaspoons fresh thyme leaves)
  • 1 tablespoon all-purpose flour
  • 1 tablespoon chopped fresh parsley, to garnish
  • 6-quart Instant Pot or other electric pressure cooker
  • Immersion blender

Method

1 Sear the turkey: Pat the turkey dry with a paper towel. Season them on all sides with the salt and pepper.

Select the “Sauté” setting on your pressure cooker and heat the oil. (Or sear on the stovetop if your pressure cooker doesn't have this setting.)

Sear the turkey parts in batches, taking care not to crowd the pan too much. Sear thighs and half-breasts for about 5 minutes, skin side down; sear legs or wings for about 6 mins total, flipped once halfway through.

Use a pair of tongs to transfer the turkey parts to a dish as each batch is done.

2 Cook the onions and add the liquid: Add the onions and garlic to the now empty pressure cooker. Sauté until the onions begin to soften and turn translucent, about 5 minutes.

Stir in the wine, broth, mustard, and thyme. When it comes to a simmer, add in the turkey parts in a single layer (it’s ok if they overlap a bit).

3 Pressure cook the turkey: Secure the lid on the pressure cooker and make sure the pressure release valve set to its “sealing” position. Cancel the "Sauté" program, then select the “Poultry,” “Pressure Cook,” or “Manual” setting, and set the cooking time to 30 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure and then the cooking time will begin.)

When the cooking program finishes, let the pressure release naturally for 10 minutes, then release the remaining pressure by moving release valve to its “venting” position.

When the pressure has fully released, open the pot. Use a pair of tongs to transfer the turkey to a serving dish.

4 Make the gravy: Sprinkle the flour over the onions and cooking liquid in the pot. Use an immersion blender to blend the mixture into a smooth gravy. (If you don't have an immersion blender, transfer the gravy to a regular blender, blend, and return to the pot; be careful when blending hot liquids.)

Cancel the cooking program, and select the “Sauté” setting again. Bring the gravy up to a simmer and continue simmering for about two minutes, until it has thickened. Turn off the pot.

5 Serve: 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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Pressure cooker turkey with Dijon gravy from Simply Recipes by Coco Morante and Elise Bauer

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  • Dijon mustard
  • onions
  • parsley
  • store-cupboard ingredients
  • turkey thighs
  • dried thyme

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.


  • 2 1/2 hanggang 3 libra na mga hita ng pabo, binti, pakpak, o kalahating dibdib (anumang combo na gusto mo)
  • 3/4 kutsarita asin
  • 1/2 kutsarita itim na paminta
  • 1 kutsarang langis ng halaman, tulad ng avocado o canola
  • 2 daluyan ng sibuyas, hiniwa
  • 3 sibuyas na bawang, pinagbalatan
  • 1/2 tasa ng puting alak
  • 1/2 tasa sabaw ng manok
  • 2 kutsarang Dijon mustasa
  • 1 kutsaritang pinatuyong tim (o dalawang kutsarita na sariwang dahon ng thyme)
  • 1 kutsarang all-purpose harina
  • 1 kutsarang tinadtad na sariwang perehil, upang palamutihan

Espesyal na aparato:


Pressure Cooker Turkey with Dijon Gravy

Take the pressure off cooking the perfect turkey with the Pressure Cooker Turkey with Dijon Gravy. This recipe knocks it out of the park. Tender juicy turkey bathing in a flavorful Dijon Gravy. No more dry tasteless turkey. No more days of leftover turkey sandwiches for lunch. This recipe will have everyone begging for seconds. Leftover turkey will become a thing of the past. Luckily for your family, this recipe is easy enough to make year round. Turkey is no longer a dish reserved just for the holidays. Pressure Cooker Turkey with Dijon Gravy will quickly become a repeat family favorite.

“This dish comes together in just over an hour. It works well for a family dinner or a smaller holiday gathering. The gravy is savory, mustardy, and so, so good.”

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Pressure Cooker Turkey with Dijon Gravy Good Recipes

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Pressure Cooker Turkey with Dijon Gravy

Pressure Cooker Turkey with Dijon Gravy! Make with turkey legs or thighs, or bone-in half of-breasts. Ready in about an hour. Works nicely for a own family dinner or small holiday accumulating.

Ingredients :

  • 2 half to a few kilos bone-in turkey thighs, legs, wings, or bone-in 1/2 breasts (any blend you like)
  • 3/four teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon vegetable oil, together with avocado or canola
  • 2 medium onions, sliced
  • 3 cloves garlic, peeled
  • half cup white wine
  • half of cup bird broth
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dried thyme (or two teaspoons fresh thyme leaves)
  • 1 tablespoon all-cause flour
  • 1 tablespoon chopped sparkling parsley, to garnish

Instructions :

Notes :

If this Pressure Cooker Turkey with Dijon Gravy recipe complements your family's flavour, please share, opinion and bookmark this web site, so others know very well what you know. Many thanks for the visit!


Pressure Cooker Turkey with Dijon Gravy

Take the pressure off cooking the perfect turkey with the Pressure Cooker Turkey with Dijon Gravy. This recipe knocks it out of the park. Tender juicy turkey bathing in a flavorful Dijon Gravy. No more dry tasteless turkey. No more days of leftover turkey sandwiches for lunch. This recipe will have everyone begging for seconds. Leftover turkey will become a thing of the past. Luckily for your family, this recipe is easy enough to make year round. Turkey is no longer a dish reserved just for the holidays. Pressure Cooker Turkey with Dijon Gravy will quickly become a repeat family favorite.

  • A pressure cooker is faster when compared to roasting. it takes minimal time than anything.
  • Bone in and skin on chicken legs used for gravy ingredient.
  • Cooking is less than 15 minutes. hot gravy is served with parsley

“This dish comes together in just over an hour. It works well for a family dinner or a smaller holiday gathering. The gravy is savory, mustardy, and so, so good.”

(abstract 3QTFNPMJC6IFL6DIFIUXJOZXJFBZN2 3MD9PLUKKIEH8QBC5LZZ88UIFTYZNP A24ZHZQ58NADP2)(authorquote 30Z7M1Q8UYKTHRI6XOPFKYITLZ68AN 3SBEHTYCWN3PPZQGCJKOPTPZN01IY2 A1OK757V9JDQHB)(keypoints 3WA2XVDZEMH93QGUKEU3W3CT0JEE62 3H7XDTSHKCR743PL7U2XJKR3XGDGWF A3UHGMA0AXQYQJ)


Ancestral Inheritance Menu Pressure Cooker Turkey with Dijon Gravy

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Pressure Cooker Turkey with Dijon Gravy

Pressure Cooker Turkey with Dijon Gravy! Make with turkey legs or thighs, or bone-in 1/2-breasts. Ready in approximately an hour. Works nicely for a circle of relatives dinner or small holiday gathering.

Ingredients :

  • 2 half to 3 pounds bone-in turkey thighs, legs, wings, or bone-in 1/2 breasts (any blend you want)
  • three/four teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon vegetable oil, such as avocado or canola
  • 2 medium onions, sliced
  • 3 cloves garlic, peeled
  • half cup white wine
  • half of cup chook broth
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dried thyme (or teaspoons clean thyme leaves)
  • 1 tablespoon all-purpose flour
  • 1 tablespoon chopped fresh parsley, to garnish

Instructions :

Notes :

If this Pressure Cooker Turkey with Dijon Gravy recipe complements your family's preference, please share, opinion and bookmark this web site, so others know very well what you know. Many thanks for the go to here!


Pressure Cooker Turkey with Dijon Gravy

Pressure cookers make cooking turkey and other larger portions of meat fast and easy. The meat gets done before it would in another appliance. This is a great recipe. The gravy is tangy and flavorful as well. This is a different take on turkey. You could use this to add interest to your Thanksgiving meal if you don’t want a traditional stuffed turkey. Some people want something different and that’s where something like this comes in handy.

Key Takeaways:

“There’s so much more flavor in the legs, thighs, and wings, and I’m happy to eat them at Thanksgiving – or anytime I can find them in the market.”

(abstract 35JDMRECC49B0J50WR3P8UPIUCGGEZ 3ZQIG0FLQEGQM0FGWP1JJLUDIL6VW2 A3OWGVIP4VYSPV)(authorquote 3G3AJKPCXLSTU8T71RDI68KVMK4Y43 337RC3OW052AB63HSBUHAADXKEILVF A24ZHZQ58NADP2)(keypoints 3FI30CQHVKJBWN4AANSDVV68X246BT 3PWWM24LHSY6Z8LWAC1230UG3HH28V A24ZHZQ58NADP2)


Make Mashed Potatoes

First, remove the steamer basket with the potatoes. Then, place the potatoes in a large mixing bowl.

Mash the potatoes with a fork or potato masher.

Add in 1 – 2 tbsp (14g – 28g) unsalted butter, 30g grated parmesan cheese, and 100ml milk or cream.

Continue mashing and mixing until desired consistency.

Season with kosher salt and ground black pepper to taste.

For creamier mashed potatoes, add more milk/cream.


Pressure cooker turkey breast for big holidays, smaller meals

This pressure cooker turkey breast is perfect for small gatherings and is so quick and easy to make. Forget prepping a whole turkey or spending all day in the kitchen. This is a perfect recipe paired with a few simple sides, like these roasted veggies, for a simple classic menu.

How to make an Instant Pot Turkey Dinner

Truth bomb. It doesn’t get much easier than this. One six-pound turkey breast, 40 minutes in a pressure cooker and dinner was on the table. Who knew holidays could be this easy?

I used this pressure cooker for the turkey, cooking the bone-in turkey breast in 30 minutes, plus the few moments it took for the pressure to work itself up. Meanwhile, I made mashed potatoes, heated some biscuits, and roasted root vegetables to serve alongside.

While the turkey was resting, I created a pan sauce with the drippings and broth. If your pressure cooker has a simmer option you can even use the pressure cooker itself to do this and not dirty another pot.

The meal was all said and done in under an hour, which beats the hours I used to spend fretting about the kitchen trying to get everything just right.

How to buy a turkey breast

When picking up a bird, look for a small to medium bone-in turkey breast. You don’t want to overfill your pressure cooker, so keep that in mind when shopping. Of course, you could just get a breast, off the bone, if you are only looking to feed two, however, I feel that bone in produces the best flavor and helps to retain moisture.

Also, you will still have a wishbone, which is the only real reason people buy full turkeys, right?

Let’s make this intimate holiday merry and bright.

To brine or not to brine your turkey

I can understand why you might forego brining a full turkey. Putting a giant bird in a big pot with a bunch of salt water is easy to conceive, but hard to execute. After all, it will never fit in the fridge.

But with a smaller piece of turkey to work with, you definitely can do it much easier and it is worth the effort. After all, if brining makes pastrami better, then why wouldn’t it work for turkey too?

To brine, simply dissolve about ¾ of a cup of salt into enough water to cover the bird. Let the bird soak in it overnight. Take it out. Rinse it off.

What does brining turkey do?

Brining a turkey helps draw more moisture into the bird. This helps prevent if from drying out during the cooking stretch. It also tenderizes the meat and adds a bit of seasoning.

However, make sure when you get your turkey breasts that they are not already salted, or stored in a brine solution. You are all set in that case and don’t need the extra brining time.

What temperature means the turkey is done?

Turkey needs to cook to a temp of 165 to 170 degrees Fahrenheit. Just like pork, a little bit of pink doesn’t necessarily mean the turkey is not done yet. Trust the temperature on your meat thermometer.

You definitely don’t want to overcook it. Dry turkey is almost a painful culinary experience. Avoid at all costs.


Instant Pot Turkey Breast

This Instant Pot Turkey Breast Recipe is pretty much fail proof. It is the perfect Instant Pot Recipe for Beginners.

That said, there is one trick to know before you give this recipe a shot.

Whenever you brown a meat in the Instant Pot using sauté you need to deglaze the inner pot before switching over to pressure cooking. What this means is you need to take a wooden spatula (yes wooden is important) and scrape all the little browned bits up while adding in a liquid. For this recipe we used chicken broth, but you could even just use water if desired.

It is important to get all those little browned bits up. Now that doesn’t mean sit there and scrub for an hour until it’s perfect…just get the bottom of the pot cleared. What this does is it releases all those flavors into the liquid making a nice flavorful broth.

And for pressure cookers, it helps prevent that dreaded burn notice.

If you are new to using the sauté function on your Instant Pot make sure to swing over and read our tips, tricks, and troubleshooting on how to sauté without burning your meat.