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–+ servings
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5 from 13 votes

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 minutes
Cook Time50 minutes
Total Time1 hour
Course: Entree, Main Course
Cuisine: American
Keyword: breast, instant pot, pressure cooker, turkey, whole turkey
Servings: 12
Author: Justine

Equipment

  • 1 pressure cooker
  • 1 trivet

Ingredients

  • 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

Instructions

  • 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. Spray top with olive oil, sprinkle with seasonings and put under your broiler for about 4 minutes until skin crisps to your liking.

Video

Nutrition

Serving: 3oz | Calories: 316kcal | Carbohydrates: 3g | Protein: 46g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 154mg | Sodium: 337mg | Potassium: 573mg | Sugar: 1g | Vitamin A: 2755IU | Vitamin C: 2.2mg | Calcium: 37mg | Iron: 1.9mg