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Instant Pot Braised Turkey Thighs

Servings: 6
Author: Instant Pot

Ingredients

  • 4 turkey thighs about 6 pounds, excess fat removed
  • 1 tablespoon poultry seasoning plus more for seasoning the turkey thighs
  • 1 teaspoon black pepper plus more for seasoning the turkey thighs
  • kosher salt
  • 3 tablespoons vegetable oil
  • 2 cups chicken broth
  • 2 tablespoons red wine vinegar
  • 2 cups thinly sliced onions
  • 2 cups sliced Cremeni mushrooms
  • 4 cloves garlic

Gravy

  • 6 tablespoons all-purpose flour
  • ½ cup water

Instructions

Season the turkey ahead of time

  • Season the turkey thighs generously with kosher salt, black pepper, and poultry seasoning, being sure to season under the skin as well.
  • Place the turkey thighs on a rimmed baking sheet and place in the refrigerator for up to 24 hours.

Brown the turkey

  • Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until smoking.
  • Brown the turkey thighs in batches, starting with the skin side down. Add more oil as needed.

Pressure cook the turkey

  • Place the turkey thighs in the Instant Pot along with the rest of the ingredients, close the lid, and set to seal.
  • Set the Instant Pot to high pressure and cook the turkey thighs for 1 hour.
  • After 1 hour, do a quick pressure release and check for done-ness, if the meat is not fork tender add 15 minutes and resume cooking.
  • When the meat is done, remove the turkey thighs to a cutting board and cover loosely with foil.

Make the gravy

  • In a small bowl, whisk the flour and water until well blended.
  • Whisk the flour mixture into the liquid, onions, and mushrooms remaining in the pressure cooker, mixing well.
  • Turn cooker to keep-warm and simmer gravy for 15 minutes or until thickened.

Serve

  • Remove the meat from the bone, arrange on serving plates, and spoon on gravy. Serve with mashed potatoes.