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Pressure Cooker Turkey with Dijon Gravy
Pressure Cooker Turkey with Dijon Gravy
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Try Quick and Easy Pressure Cooker Turkey with Dijon Gravy! Perfect for family dinners or holidays. Ready in just one hour, using turkey legs, thighs, or bone-in half-breasts.
Ingredients:
  • 2 1/2 to 3 pounds bone-in turkey thighs, legs, wings, or bone-in half breasts (any combo you like)
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon vegetable oil, such as avocado or canola
  • 2 medium onions, sliced
  • 3 cloves garlic, peeled
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dried thyme (or two teaspoons fresh thyme leaves)
  • 1 tablespoon chopped fresh parsley, to garnish
Instructions:
  • Prepare and season the turkey: Pat the turkey dry with a paper towel, then generously season with salt and pepper on all sides. Sear the turkey in batches over medium-high heat, ensuring not to overcrowd the pan. Sear thighs and half-breasts for about 5 minutes skin side down, and legs or wings for about 6 minutes total, flipping halfway through. Use tongs to transfer the seared turkey to a dish after each batch.
  • Sauté finely chopped onions and garlic in the pressure cooker until soft and translucent for about 5 minutes. Pour in white wine, broth, mustard, and thyme, and bring to a simmer. Add the turkey parts in a single layer, even if they overlap slightly.
  • Pressure cook the turkey: Seal the pressure cooker, set the pressure release valve to “sealing,” and choose the “Poultry,” “Pressure Cook,” or “Manual” setting for 30 minutes on high pressure. After cooking, allow a natural pressure release for 10 minutes, then manually release any remaining pressure by switching the valve to “venting.” Transfer the turkey to a serving dish using tongs when ready.
  • Create the gravy by sprinkling flour over the onions and cooking liquid in the pot. Blend using an immersion blender until smooth. If you don't have an immersion blender, carefully transfer the mixture to a regular blender, blend, and return to the pot. Switch to the “Sauté” setting, bring the gravy to a gentle simmer, and let it thicken for about two minutes. Turn off the heat.
  • Presentation: Drizzle a generous amount of the savory gravy over the tender turkey and sprinkle with freshly chopped parsley. Serve immediately while hot, with the remaining gravy served on the side.

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