Instant Pot Thanksgiving Meal?! YES YOU CAN!

I am obsessed with my Instant Pot! (I am a terrible cook. Last year I undercooked the turkey and had to stall my family for 2 hours!)

I figure there may be a few of you wishing you could find a spedier, easier way to pull off a Thanksgiving meal, so I did a little searching and came up with a few options for you! Happy Cooking and Happy Thanksgiving!


 This one looks fabulously delicious and I had no idea about TIKKA until now! 

Our friends at LifeHacker let us in on the secret to deviled eggs and sweet potatoes in this tutorial!

This one covers your Turkey, Dressing and gravy all at once! However, you do need to marinate the turkey for 12 to 24 hours so not REALLY INSTANT! 

If you need it all written out....here's a great recipe from “Instant Pot Miracle 6 Ingredients or Less: 100 No-Fuss Recipes for Easy Meals Every Day” by Ivy Manning. Have fun!

    

                                            

                              

5 tablespoons unsalted butter

1 small yellow onion, chopped

2 celery ribs, chopped

4 cups dry sage stuffing mix

2 3/4 cups store-bought chicken broth, or homemade

1 (2 1/2 to 2 3/4-pound) boneless, skin-on turkey breast half or tied turkey breast roast

Salt and freshly ground black pepper

1 tablespoon olive oil

2 1/2 tablespoons all-purpose flour

Smear 1 tablespoon of the butter in a 7-inch-by-3-inch round metal baking pan, or butter the center of a 12-inch length of foil.

  

 

Put 1 tablespoon of the butter in the pot, select saute, and adjust to normal/medium heat. When the butter has melted, add the onion and celery and cook, stirring frequently, until tender, 4 minutes. Press cancel. Pour the vegetables into a bowl, add the stuffing mix and 1 1/4 cups of the broth, and stir to moisten. Pour into the prepared baking pan and cover tightly with foil. If using foil instead of a baking pan, pour the stuffing into the center of the foil and bring the edges up to create a packet; set aside.

Season the turkey breast all over with salt and pepper and drizzle with the oil. Select saute and adjust to normal/medium heat. When the pot is hot, place the turkey breast skin side down in the pot and cook until golden brown, 3 minutes. Press cancel. Remove the turkey breast from the pot.

Add the remaining 1 1/2 cups broth to the pot and scrape up any browned bits on the bottom. Place a trivet with handles into the pot and place the turkey breast skin side up on the trivet. Place the stuffing in the baking pan or foil packet on top of the turkey breast. Lock on the lid, select the pressure cook function and adjust to high pressure for 35 minutes. Make sure the steam valve is in the sealing position.

When the cooking time is up, let the pressure come down naturally for 10 minutes. Quick-release any remaining pressure. Remove the stuffing pan from the pot.

Insert an instant-read thermometer into the thickest part of the breast; it should read 160 degrees. If it doesn’t, cover the pot with a regular pot lid, select saute, adjust to less/low heat, and simmer briefly until 160 degrees is reached. Press cancel. Transfer the turkey breast to a cutting board and cover loosely with foil; leave the cooking liquid in the pot.

In a medium bowl, combine the remaining 3 tablespoons butter with the flour and stir until smooth. Select saute and adjust to normal/medium heat. Gradually whisk the flour mixture into the cooking liquid and cook until bubbly, 3 minutes. Season with salt and pepper. Press cancel. Slice the turkey roast crosswise. Serve with the gravy and stuffing. Serves 4.

— From “Instant Pot Miracle 6 Ingredients or Less: 100 No-Fuss Recipes for Easy Meals Every Day” by Ivy Manning


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