Pressure Cooker Turkey One Pot Meal
User Reviews
5
30 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
50 mins
-
Total Time
1 hr
-
Servings
2 - 3
-
Calories
954 kcal
-
Course
Main Course, Lunch, Dinner
-
Cuisine
American
Pressure Cooker Turkey One Pot Meal
Report
The Pressure Cooker Turkey One Pot Meal features turkey quarters cooked with vegetables and herbs in a seasoned broth, producing tender meat infused with savory flavors. This dish includes a gravy thickener made from cornstarch and water and is served with creamy mashed potatoes enriched with Parmesan cheese, milk, and butter. It combines convenience and hearty comfort in a single pot.
Description
This recipe uses turkey quarters browned to develop flavor, then cooked in a pressure cooker with onion, garlic, carrot, celery, chicken stock, and aromatics like bay leaf, rosemary, thyme, and sage. The turkey absorbs the savory herb-infused broth while becoming tender. A mixture of cornstarch and cold water is used to thicken the cooking liquid into a smooth gravy late in the process.
Alongside, mashed potatoes made from Yukon Gold or Russet potatoes are combined with freshly grated Parmesan, milk or cream, and butter to create a rich, smooth side. The mashed potatoes are seasoned with kosher salt and black pepper to taste.
This one-pot meal provides a balanced plate, with hearty protein and creamy potatoes complemented by the herbed gravy, making it suitable for a comforting family dinner.
Patting the turkey dry before browning and seasoning generously helps develop depth in flavor. The recipe suggests browning turkey either in the pressure cooker or a separate pan to ease the cooking process. Deglazing pans retrieves flavorful bits for incorporation into the broth.
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Ingredients
Turkey
- 2 (~2.5lbs/1150g) turkey quarters
- 1 (130g) onion diced, medium
- 3 (10g) garlic minced, cloves
- 1 (120g) carrot chopped, large
- 1 talk (70g) celery , chopped
- 1 cup (250ml) chicken stock unsalted homemade or turkey stock
- 2 tablespoons (30ml) olive oil
- A dash sherry wine
- 2 bay leaf
- A pinch rosemary dried
- A pinch thyme dried
- A pinch sage dried
- salt Kosher, to taste
- black pepper Kosher, to taste
Thickener:
- 3 tablespoons cornstarch
- 2 tablespoons water cold
Mashed Potatoes:
- 4 - 5 (~2.5lbs/1100g) Yukon Gold potato halved, or Russet potato
- 1 oz (30g) Parmesan Cheese freshly grated
- ½ cup (100ml) milk or cream
- 1 - 2 tablespoons (14g-28g) butter unsalted
- salt kosher salt, to taste; ground black pepper, to taste
- black pepper kosher salt, to taste; ground black pepper, to taste
Instructions
- Prepare Turkey Quarters: Pat dry the turkey quarters with paper towels. Season with generous amount of kosher salt and ground black pepper.
- Prepare Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click Adjust button to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
- Brown Turkey Quarters: You can brown them in the Instant Pot, but we found it easier to brown them on a skillet. Add 1 tablespoon (15ml) of olive oil. Place the turkey quarters on a preheated skillet over medium-high heat or in the Instant Pot. Brown each side for roughly 4 – 5 minutes. Remove and set aside.
- Deglaze Skillet (if you're using a separate skillet): Deglaze the skillet by pouring ½ cup (125ml) unsalted chicken stock and scrub the flavorful brown bits off the bottom of the skillet with a wooden spoon. Reserve the flavorful liquid.
- Sauté Onion and Garlic: Add 1 tablespoon (15ml) of olive oil. Then, add diced onion in the pressure cooker. Sauté for roughly a minute until soften. Add minced garlic and sauté for another 30 seconds until fragrant. Season with kosher salt and ground black pepper.
- Sauté Celery and Carrot: Add in chopped celery and carrot. Sauté until the vegetables are slightly browned (roughly 5 – 7 minutes). Optional layer seasoning: taste and season with more kosher salt and ground black pepper. Add 2 bay leaves, a pinch of rosemary, sage and thyme (rub the herbs with your fingers to “activate” them), then sauté for another minute until fragrant.
- Deglaze: Add a dash of sherry wine in the pressure cooker and deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon.
- Add Turkey Quarters & Potatoes: Add browned turkey quarters, reserved flavorful liquid from skillet (if any) and the remaining unsalted chicken stock in the pressure cooker. Place a steamer basket into the pot and add in the halved Yukon gold potatoes. Close lid and pressure cook at High Pressure for 18 – 20 minutes + 10 minutes Natural Release.
- After 10 minutes of natural release, turn the Venting Knob to Venting Position to release the remaining pressure. Open the lid carefully.
- Make Mashed Potatoes: Remove the steamer basket and place all the potatoes into a large mixing bowl. Mash the potatoes with a fork or masher. Add 1 – 2 tbsp (14g – 28g) unsalted butter, 30g grated Parmesan cheese, and 100ml milk or cream. Continue mashing and mixing until desired consistency. Season with kosher salt and ground black pepper to taste. For creamier mashed potatoes, use more milk/cream.
- Make Turkey Gravy: While mashing the potatoes, remove the turkey quarters and set aside. Heat the pressure cooker over medium heat (Instant Pot: Press Saute). Taste the sauce and season with salt and ground black pepper if necessary. Mix 3 tbsp of cornstarch with 2 tbsp of water and stir the mixture into the turkey gravy one third at a time until desired thickness.
- Serve: Drizzle the turkey gravy over the turkey quarters and mashed potatoes and serve immediately.
Equipments used:
Notes
- Be sure to rate the recipe after trying it to provide feedback.
Nutrition Information
Show Details
Calories
954kcal
(48%)
Carbohydrates
30g
(10%)
Protein
97g
(194%)
Fat
47g
(72%)
Saturated Fat
12g
(60%)
Cholesterol
338mg
(113%)
Sodium
592mg
(25%)
Potassium
1807mg
(38%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
10181IU
(204%)
Vitamin C
11mg
(12%)
Calcium
138mg
(14%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 2- 3
Amount Per Serving
Calories 954 kcal
% Daily Value*
| Calories | 954kcal | 48% |
| Carbohydrates | 30g | 10% |
| Protein | 97g | 194% |
| Fat | 47g | 72% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 338mg | 113% |
| Sodium | 592mg | 25% |
| Potassium | 1807mg | 38% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 10181IU | 204% |
| Vitamin C | 11mg | 12% |
| Calcium | 138mg | 14% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
30 reviews
Excellent
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