Turkey is the main event, so if you’ve been put in charge of the bird this year, then follow this Instant Pot recipe to make a flawless (and healthy) turkey in just 35 minutes! YES 35 MINUTES WOW! If you don’t own a Instant Pot I suggest investing in one (EARLY Black Friday Deals from $69) they are a game changer in the cooking world.
- 7 lb bone-in skin-on turkey breast
- 3 Tablespoons olive oil
- 3/4 tsp paprika
- 2 tsp chopped poultry fresh herb mix rosemary, sage and thyme
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 cups chicken broth
- 1 medium onion chopped into large slices
- 4 garlic cloves
- 2 celery stalks
- Add chicken broth to Instant Pot insert. Place trivet inside. Arrange onions, garlic and celery.
- In a small bowl or measuring cup, mix oil, paprika, herb mix, salt and pepper.
- Wash the turkey breast, remove gravy pocket. Wash and pat dry. Brush turkey breast with olive oil mixture. Place in the trivet, breast side up.
- Place lid on Instant Pot. Set valve the sealing. Press “manual”, set timer to 35 minutes High Pressure.
- When the IP beeps, press “cancel/off” and let the pressure release naturally. It will keep the turkey juicy.
- When pressure is released, open lid carefully, away from your face.
Using large fork, remove turkey from pressure cooker. Set on a cutting board, serving platter or if desired on a baking pan, to crisp up the skin in the oven. To do so: place cooked turkey breast in the oven under broiler set to 440 degrees F. Broil until skin is golden and crispy, watching the turkey the whole time. You may have to rotate the pan during broiling.
OH GRAVY! Don’t forget to make the gravy, drain the pan drippings through a sieve to catch the onions and garlic. You can also press them through it to get all the flavor into the gravy. Measure out two cups of the liquid and place back in the Instant Pot insert. Add a mixture of 2 tablespoons or cornstarch with 1/4 cup of cold water and whisk well. Sauté until thickens.
These oh-so-creamy Instant Pot Scalloped Potatoes are a must for Thanksgiving
- 2lbs russet potatoes, washed and peeled
- 4oz sliced deli ham
- 1 cup heavy whipping cream
- 1 cup milk
- 2-3 garlic cloves, grated on microplane zester
- 2 tablespoons all-purpose flour
- 1 ½ teaspoons salt
- 1 teaspoon ground black pepper
- ½ cup loosely packed cilantro, chopped
- 1 cup grated mozzarella cheese, divided
- 1 cup grated cheddar cheese, divided
- Thinly slice the potatoes and cut the ham into small squares.
- In a medium bowl whisk together the heavy cream, milk, garlic, flour, salt, black pepper and cilantro.
- Spray a round pan that can easily fit inside your pressure cooker (I used 8″ round with 2″ high sides) with non stick spray. Layer half of the potatoes and ham in the round pan, followed by half of the cheese. Pour half of the liquid over the top. Repeat with the rest of the potatoes, ham and liquid, reserving the remaining cheese for later.
- Pour 1 1/2 cups of water into the liner of your pressure cooker and place the round pan on top of your trivet. Carefully lower your pan down into the liner of your pressure cooker. Close the lid and ensure the pressure release valve is closed as well. Cook on HIGH pressure for 25 minutes, followed by a QUICK RELEASE of the pressure.
- Carefully pull the pan out by the trivet handles and place pan on a baking sheet. Top with the remaining cheese and place under the broiler in your oven for 3 minutes. (Or if you don’t want to turn on your oven you can just leave the potatoes in the pressure cooker, top with cheese and cover for 5 minutes before removing from liner).
- Let the potatoes sit for about 5 minutes before serving. Enjoy!
That’s one SWEET Potato
4 pounds medium sweet potatoes, peeled
3/4 cup chopped pecans
1 stick (8 tablespoons) unsalted butter
1/3 cup heavy cream
1/4 cup pure maple syrup
1/2 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper
1/2 cup marshmallow creme, optional
Cut the sweet potatoes in half lengthwise, then crosswise into 1-inch pieces. Set aside.
Turn a 6-quart Instant Pot® to the normal saute setting. When the pot is hot, add the pecans and cook, stirring constantly, until toasted and slightly darkened in spots, 6 to 8 minutes. Remove to a bowl and reserve.
Add the butter and cook, stirring, until melted, 1 to 2 minutes. Stir in the cream, maple syrup, cinnamon, 1 tablespoon salt and a large pinch of pepper. Add the sweet potato pieces and stir to combine. Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 12 minutes.
After the pressure cook cycle is complete, follow the manufacturer’s guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Use a potato masher to mash the potatoes for a rustic mash or use an immersion blender for smoother mashed potatoes. Season with additional salt and pepper as needed.
Scoop the sweet potato mash into a large baking dish and use a large spoon to smooth it out into a single layer. If desired, scoop tablespoons of marshmallow creme onto the potatoes and allow to melt for 1 to 2 minutes, then use a butter knife to create a swirl effect. Top with the pecans.
Recipes courtesy of