Name: Pressure Cooker Turkey with Dijon Gravy Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6
Cuisine: American
Ingredients: 3 lbs bone in turkey thighs, legs, wings; ¾ tsp salt; ½ tsp black pepper; 1 tsp Vegetable Oil; 2 medium onions; 3 cloves garlic; ½ cup White Wine; ½ cup chicken broth; 2 tbsp dijon mustard; 1 tsp dried thyme; 1 tbsp all purpose flour; 1 tbsp Fresh Parsley

pressure cooker turkey with dijon gravy recipe

How To Make Pressure Cooker Turkey with Dijon Gravy

This pressure cooker turkey is cooked with sauteed and seasoned onions and wine broth for a juicy and flavorful dinner. Serve with a rich gravy on the side.

Preparation: 10 minutes

Cooking: 1 hour

Total: 1 hour 10 minutes

Serves:

Ingredients

3lbsbone in turkey thighs, legs, wings,or bone in half breasts
¾tspsalt
½tspblack pepper
1tspvegetable oil,such as avocado or canola
2medium onions,sliced
3clovesgarlic,peeled
½cupwhite wine
½cupchicken broth
2tbspDijon mustard
1tspdried thyme,or 2 tsp fresh thyme leaves
1tbspall purpose flour
1tbspfresh parsley,chopped, to garnish

Instructions

Pat the turkey dry with a paper towel. Season them on all sides with salt and pepper.
Select the “Sauté” setting on the pressure cooker and heat the oil. (Or sear on the stovetop if the 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 minutes total, flipped once halfway through.
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. Sauté for about 5 minutes until the onions begin to soften and turn translucent.
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).
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.
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 the 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.
Sprinkle the flour over the onions and cooking liquid in the pot. Use an immersion blender to blend the mixture into a smooth gravy. (Or 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 2 minutes until it has thickened. Turn off the pot.
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.