Pressure Cooker Turkey
Have you tried a pressure cooker turkey yet in your Instant Pot? It's easier than you think and frees up your oven on Thanksgiving Day! Take a look.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
- 8 lb turkey must be thawed, this size fits into an 8 quart pressure cooker
- 1 c vegetable broth
- 3 stalks celery cut into large chunks
- 3 carrots cut into large chunks
- 1 onion sliced, large pcs.
- 4 cloves garlic
Add your vegetable broth (could use water), celery, carrots, onion and garlic cloves into your pressure cooker pot.
Put a trivet on top of your vegetables and broth so it is flat.
Rinse your turkey and remove all items from inside cavity.
Rub any spices you'd like on the outside skin of your whole turkey if you desire, or leave plain.
Set turkey on your trivet with neck facing up as shown in top photo of post.
Close your lid and steam valve and set on high pressure for 6 minutes per pound so at 8 pounds (pretty close to as large as an 8 quart could really handle) you'll set it for 48 minutes (think 45 minutes is better, comes out a bit more moist).
Do a natural release for 10 minutes, then release rest of pressure.
Serve or if you'd like the skin to crisp up a bit put your pressure cooker turkey on a baking sheet and under your broiler for about 3 minutes until it crisps to your liking.
Serving: 3oz | Calories: 316kcal | Carbohydrates: 3g | Protein: 46g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 154mg | Sodium: 337mg | Potassium: 573mg | Sugar: 1g | Vitamin A: 55.1% | Vitamin C: 2.7% | Calcium: 3.7% | Iron: 10.8%