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 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. 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. 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). 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. 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.
