Pressure Cooker Turkey with Dijon Gravy! Make with turkey drumsticks or thighs or bone-in half breasts. Ready in about an hour. Works well for a family dinner or small holiday gathering.
BE PICTURED IN; CHARACTERIZED IN:
Raise your hand if you prefer dark meat turkey. It’s not just me, is it?
(And don’t worry if white meat is your thing — you can also use bone-in half breasts for this recipe.)
Pressure cooking turkey in your Instant Pot or electric pressure cooker is so much faster than roasting it in the oven. The turkey will be tender in no time.
- New to Instant Pot? Check out our post How To Use an Instant Pot: A First-Timer’s Guide.
It’s also a lot easier to prepare the sauce since all the cooking liquid is already in the pot, ready to be mixed and thickened (and this Dijon-spiked version, inspired by this recipe, is KILLER). I love that there is no need to scrape up pan residue or mess up an extra pot.
Turkey parts tend to remain available during the holiday season. Sometimes I buy a few packs when they’re on sale the day after Thanksgiving or Christmas and then keep 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 is well suited for a family dinner or a smaller holiday gathering. The sauce is savory, mustard-y, and so, so good. There’s enough to scoop all over turkey and plenty for mashed potatoes too.
Pressure cooker turkey with Dijon sauce
Substitute chicken: Use bone-in and skinless chicken thighs or drumsticks. Follow recipe as directed but reduce pressure cooking time to 15 minutes.
ingredients
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2 1/2 to 3 lb Bone-in turkey drumsticksBoned Legs, Wings or Half Boobs (any combination you like)
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3/4 teaspoon Salt
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1/2 teaspoon black pepper
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1 tablespoon vegetable oillike avocado or canola
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2 Middle onionscut
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3 cloves garlicpeeled off
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1/2 Cup White wine
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1/2 Cup chicken broth
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2 tablespoon Dijon mustard
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1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
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1 tablespoon all purpose flour
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1 tablespoon chopped fresh parsleyfor garnish
method
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Roast the turkey:
Pat the turkey dry with a paper towel. Season them on all sides with salt and pepper.
Set your pressure cooker to the sauté setting and heat the oil. (Or sear on the stovetop if your pressure cooker doesn’t have that setting.)
Fry the turkey pieces in batches, making sure that the pan does not get too full. Sear thighs and half breasts, skin-side down, about 5 minutes; Sear the legs or wings for a total of about 6 minutes, turning once halfway through.
Use tongs to transfer the turkey parts to a bowl as each batch is ready.
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Boil the onions and add the liquid:
Add the onions and garlic to the now empty pressure cooker. Sauté until the onions soften and become translucent, about 5 minutes.
Stir in the wine, broth, mustard, and thyme. When it comes to a simmer, add the turkey pieces in a single layer (it’s okay if they overlap a little).
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Pressure Cooking the Turkey:
Secure the lid on the pressure cooker and make sure the pressure relief valve is set to its “sealing” position. Cancel the Sauté program, then select the Poultry, Pressure Cook or Manual setting and set the cook time to 30 minutes at high pressure. (The pot takes about 10 minutes to come up to pressure, then the cook time begins.)
When the cooking program is complete, allow the pressure to release naturally for 10 minutes, and then release the remaining pressure by moving the release valve to its “vent” position.
When the pressure is completely released, open the pot. Use tongs to place the turkey on a serving platter.
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Make the sauce:
Sprinkle the flour over the onions and the cooking liquid in the saucepan. Use an immersion blender to blend the mixture into a smooth sauce. (If you don’t have an immersion blender, place the sauce in a regular blender, puree, and return to the saucepan; use caution when pureeing hot liquids.)
Cancel the cooking program and select the “Sauté” setting again. Bring the sauce to a simmer and continue to simmer until thickened, about 2 minutes. Turn off the pot.
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Surcharge:
Scoop some of the sauce over the turkey and garnish with chopped parsley. Serve hot with the rest of the sauce on the side.
| nutritional information (per serving) | |
|---|---|
| 421 | calories |
| 21g | Fat |
| 8g | carbohydrates |
| 47g | protein |
