Instant Pot Turkey Thighs with Thanksgiving Flavors. Dark meat turkey with a traditional Thanksgiving flavor profile, done in about an hour thanks to pressure cooking.
- 2 tablespoons butter
- 4 turkey thighs, bone in and skin on (about 4 pounds)
- 1 teaspoon fine sea salt
- ½ teaspoon fresh ground black pepper
- 1 large onion, diced
- 1 large carrot, peeled and diced
- 1 stalk celery, diced
- 2 cloves garlic, crushed
- ½ teaspoon fine sea salt
- 1 sprig fresh sage (or ½ teaspoon dried sage)
- 1 sprig fresh rosemary (or ¼ teaspoon dried rosemary)
- 3 sprigs fresh thyme leaves (or ½ teaspoon dried thyme)
- ½ cup dry white wine
- 1 cup turkey broth (or chicken broth)
- ½ teaspoon fine sea salt (If using homemade broth)
- ½ cup dried cranberries
Cornstarch Slurry (optional)
- ¼ cup water
- 2 tablespoons cornstarch
- Brown the skin side of the turkey thighs: Sprinkle the turkey thighs with 1 teaspoon salt and ½ teaspoon fresh ground black pepper. Melt the butter in an Instant Pot or electric pressure cooker on Sauté mode. (Medium heat in a stovetop PC). As soon as the butter is melted, add 2 of the turkey thighs to the pot, skin side down, and sear until the skin is golden brown, about 3 minutes. Move the browned thighs to a bowl, then sear the skin side of the remaining 2 thighs, about 3 more minutes. Add them to the bowl of browned thighs.
- Sauté the aromatics: Add the onions, celery, carrot, and garlic to the pot, and sprinkle with ½ teaspoon of salt. Sauté until the onions soften, about 5 more minutes, stirring and scraping the pot with a flat-edged wooden spoon to loosen any browned turkey bits stuck to the bottom.
- Simmer the herbs and the wine, then put everything in the pot: Add the sprigs of parsley, sage, and rosemary, then pour in the wine. Bring the wine to a simmer and simmer for 1 minute to boil off some of the alcohol. Scrape the bottom of the pot with a wooden spoon one last time, to make sure nothing is sticking. Pour in the turkey broth and sprinkle with ½ teaspoon of salt. Add the turkey thighs – I put them in sideways, so they are all slightly submerged in the liquid – and add any turkey juices in the bowl. Scatter the dried cranberries over the top.
- Pressure cook for 30 minutes with a natural release: Lock the pressure cooker lid. Pressure cook on high pressure for 30 minutes in an Instant Pot or electric pressure cooker (or for 25 minutes in a stovetop PC). Let the pressure come down naturally, about 20 minutes more. (If you’re in a hurry, you can quick release any remaining pressure after 15 minutes).
- Thicken the sauce and serve: Unlock the lid, opening it away from you to avoid any hot steam. Move the turkey thighs to a platter with tongs or a slotted spoon. (Be gentle – they will be fall-apart tender). Scoop out the cranberries and onions with a slotted spoon and add to the platter with the turkey thighs, discarding the herb stems when you find them. Whisk the water and cornstarch in a small bowl, making a slurry, and then stir the cornstarch slurry into the pot. Ladle some of the pot liquid over the thighs and pass the rest at the table as a gravy. Enjoy!
- Dry white wine: I like Gewürztraminer or a dry Riesling wine with turkey. That said, we’re adding wine for the acid and a hint of fruit – if you have a different white wine, throw it in there, it will be fine.
- Don’t want to use wine? Use apple cider, or more turkey broth.
- Category: Sunday Dinner
- Method: Pressure Cooker
- Cuisine: American
Keywords: Instant Pot Turkey Thighs, Pressure Cooker Turkey Thighs