Try cooking turkey thighs in the instant pot and you may never roast a turkey again. Of course you may need a couple of large instant pots to pull off Thanksgiving dinner for a large group but this is easier and quicker than the traditional way. Most importantly it tastes delicious, tender, moist, and flavorful. This certainly works for a weeknight dinner anytime. Check it out.
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Turkey Thighs In The Instant Pot
Ingredients:
2 - 3 turkey thighs
Salt
Pepper
1 tps. Dried sage
1 tsp. Dried rosemary, or 2 tsp. Fresh (finely chopped)
½ tsp. Dried thyme
2 tsp. Dried basil
1 cup chicken broth divided (use 2 Tbsp. with arrowroot)
1 Tbsp. olive oil
1 stalk organic celery, chopped
1 large organic carrot, chopped
½ large onion, chopped
¼ cup white wine
2-3 cloves garlic, minced
2 Tbsp. arrowroot or cornstarch
Directions:
Salt and pepper the thighs on both sides. Preheat a cast iron pan over medium high heat or the instant pot (saute). Once hot add the olive oil. When the oil is hot, add the thighs skin side down. Let them sear for 4 to 5 minutes or until golden brown and then turn them over and cook them for the same amount of time.
Place the seared thighs on a clean dish. Add the onion, celery, carrots and a pinch of salt to the pan and saute for about 7 minutes stirring frequently. Add the wine to deglaze the pan by scraping the brown bits off the bottom of the pan and cooking for 1 minute over medium heat.. Add the carrot mixture to the instant pot when it is done.
Now that the thighs have cooled a little, rub a small amount of olive oil over the thighs to help the spices stick to it. Combine the rosemary, basil, sage, and thyme along with ½ tsp. salt and the minced garlic together and rub this mixture over all of the thighs. In the video, I rubbed the spices first and then the garlic. It doesn’t really matter the order as long as it all gets rubbed in.
Place the rack in the instant pot and add the chicken broth except the 2 tablespoons and lay the turkey thighs on the rack. Put on the lid and cook using the pressure cook setting for 35 to 40 minutes.
When the turkey is done, release the pressure and take the thighs out along with the rack. Turn the instant pot to the saute setting. Combine the arrowroot and 2 tablespoons of chicken broth to a small bowl and stir to combine.
Pour this mixture into the instant pot sauce and stir while adding. Cook 1 to 2 minutes and serve.
This is definitely worthy of serving on Thanksgiving but is so easy you can make it any night of the week. Enjoy!
Thanks for watching and sharing!
Rockin Robin
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Disclaimer:
This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin
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19 апр 2021
