Category: Turkey

Turkey One Pot Meal

By , December 11, 2016

Make this Easy Instant Pot Turkey One Pot Meal in an hour!

Tender & flavorful Turkey, with smooth & buttery Mashed Potatoes, drizzled with rich Homemade Turkey Gravy – all made in the same pot at the same time!

This is what we call the “3-in-1” One. Pot. Meal.

Made with healthy, simple ingredients from your pantry.

Have fun cooking~ :)

Full Printable Recipe & Cooking Tips: Pressure Cooker Turkey

 

 

Instant Pot Turkey White Bean Chili

By , December 3, 2016

Video credit to amazonkitchen.com

Serves 4

1 Tbsp olive oil

2 cups yellow onion, diced

1/2 cup Anaheim pepper, diced

1/2 cup red bell pepper, diced

1 lb ground turkey

1 Tbsp salt

1/2 tsp black pepper

2 Tbsp chili powder

1 tsp oregano

1 cup cannellini beans (pre-soaked for 8 hours)

2 1/2 cups chicken stock

FOR SERVING

Sour cream

Spicy Monterey Jack cheese, shredded

Cilantro, chopped

PREPARATION

1. Set Instant Pot to “Saute”, and add oil, onions, and peppers. Cook until onions are translucent.

2. Add ground turkey and seasonings, and saute until almost cooked, about 8-10 minutes.

3. Add pre-soaked beans, water, and chicken stock. Close lid and press “Bean/Chili” button.  Cook for 30 minutes, then release steam and open.

4. Serve with your favorite fixings.  We like sour cream, spicy Monterey Jack, and cilantro.

Turkey Meatballs with Homemade Mushroom Gravy

By , November 24, 2016

Make this crowd-pleasing Instant Pot Turkey Meatballs with Homemade Mushroom Gravy Recipe.

Juicy homemade turkey meatballs drizzle with fragrant umami mushroom gravy.

Perfect for the holidays! Have fun cooking :)

Full Printable Recipe & Cooking Tips: Instant Pot Turkey Meatballs

 

Hip Turkey Chili

By , December 18, 2014

By Laura Pazzaglia, hippressurecooking.com

trukey chili close v1 208x300 Hip Turkey ChiliThis recipe can be used with Instant Pot Smart, IP-DUO and IP-LUX series.

Ingredients:

  • 1 tablespoon olive oil
  • 1/2 turkey breast (about 1 1/2 – 2 pounds or750g – 1k), sliced into 1″ pieces
  • 1 medium red onion, chopped
  • 1 medium green bell pepper, chopped
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon hot red pepper flakes
  • 2 sprigs of fresh thyme
  • 2 cups (340g) dry red kidney beans (also known as Cranberry Beans), soaked or quick-soaked (see HipPressureCooking.com)
  • 2 tablespoons tomato paste
  • 1 cup chopped tomatoes
  • 2 cups salt-free homade stock or bone broth
  • 1 1/2 teaspoons salt (do not add salt if using commercial stock)
  • 1/2 teaspoon white pepper
  • 1 teaspoon cumin powder
  • Parsley or fresh coriander for garnish (optional)

Directions:

  • Press [Saute] and [adjust] to pre-heat the pressure cooker at the high setting.  Then, add oil and brown the turkey pieces on two sides – working in batches if needed (about 5 to 10 minutes).
  • Remove the turkey pieces and set aside, in the empty pressure cooker add the onion and green pepper. Saute’ stirring infrequently until the onions have softened (about 3 minutes).
  • Toss in the cumin and red pepper flakes and saute’ for another 30 seconds.
  • Next, add the thyme sprigs, beans, tomato paste, chopped tomatoes and stock and stir well.
  • Close and lock the lid of the pressure cooker. If you have an Instant Pot Smart press and start the recipe script. If you have Instant Pot IP-DUO or IP-LUX, choose the Bean/Chili program and use “Adjust” button to choose Less mode to run for 25 minutes.
  • When time is up, open the cooker by releasing the pressure very slowly. If anything other than steam comes out of the valve, stop and count to 10 before releasing the pressure slowly (or in small bursts), again.
  • Press [Saute]  and mix-in the salt, white pepper and cumin powder and simmer uncovered, stirring occasionally until the desired consistency is reached (about 5 minutes).
  • While the contents are simmering, use the spoon/spatula to fish out the pieces of turkey and press them against the side of the cooker to break them up a little.
  • Portion and sprinkle with garnish before serving.

Instant Pot Braised Turkey Thighs

By , March 25, 2013

STurkey thighs Instant Pot Braised Turkey Thighsubmitted by Robin R.

Ingredients

Serves 4

  •  2 turkey thighs (about 1 lb), excess fat removed
  • 1 cup chicken broth plus 1 Tbsp red-wine vinegar
  • 1 cup thinly sliced onions
  • 1 cup sliced Portobello mushrooms
  • 2 tsp minced garlic
  • ½ tsp each dried rosemary, sage, thyme, salt and pepper

Gravy

  • 3 Tbsp flour
  • ¼ cup water

Directions

  1. Set Instant-Pot to Saute and brown the turkey thighs
  2. Add the rest of the ingredients and close the lid, set pot to Poultry setting and cook turkey for 1 hour
  3. After 1 hour, place a towel or pot holder over the pressure valve and do a quick pressure release; check for done-ness, if meat is not fork tender add 15 minutes and resume cooking on Poultry setting
  4. When meat is done, remove turkey thighs to cutting board and cover loosely with foil
  5. Making gravy: In a small bowl, whisk flour and water until well blended. Whisk flour mixture into liquid, onions and mushrooms in cooker, mixing well
  6. Turn cooker to Keep-warm and simmer gravy for 15 minutes or until thickened
  7. To serve: Cut meat in large pieces from both sides of each thigh bone to give you 4 pieces. Arrange on serving plates; spoon on some gravy.

NOTE:

This recipe can also be adapted for the slow-cooker setting. Instead of using the Poultry setting, set pot to slow cook for 4 hours. Remove turkey thighs and follow instructions for gravy

Turkey Breast Easiest Ever

By , January 23, 2013

Submitted by Kay A.

Ingredients:

  • 1 frozen turkey breast with frozen gravy packet
  • 1 whole onion

Instructions:

  1. Run water over frozen turkey breast and packet enough to remove the plastic on each. Leave the mesh on the turkey breast.
  2. Place frozen turkey breast, rozen gravy packet and whole onion in Instant Pot. Push poultry button and set minutes to 35. When finished, allow to depressurize for a few minutes. Remove lid, turn turkey breast over. Replace lid, press poultry and set time for 30 minutes. When beeps, allow to fully depressurize. Check internal temperature of turkey breast with meat thermometer. Mine was 180F degrees.
  3. Remove lid.  Check internal temperature of turkey breast with meat thermometer. Mine was 180F degrees.
  4. Remove mesh. Remove turkey and slice. Places slices and turkey gravy into serving dish.

Turkey was tender and better tasting than brining and cooking in oven.

Speedy Texas Trail Chili

By , September 27, 2012

Submitted by Peter H.SPEEDY TEXAS TRAIL CHILE

Ingredients: 8 servings

  • 2 Tablespoons canola oil
  • 1 large onion, peeled, chopped
  • 1-1/2 pounds ground beef, turkey or chicken
  • 2 Cups favorite Bloody Mary mix (spicy preferred)
  • 2 Cans (14 ounces each) diced tomatoes with green chilies (or 28-ounce can diced tomatoes with juice)
  • 2 Cans (14 ounces each) kidney beans, drained and rinsed well
  • 4 Tablespoons (or more if you like) favorite chili powder, divided
  • 1-1/2 Cups Water

For Serving (optional):

  • Corn chips
  • Shredded cheese
  • Sliced green onions
  • Sour cream

Instructions:

  • In the INSTANT POT pressure cooker pot, heat the oil.
  • Add the onion and saute about 8 minutes until it becomes lightly golden brown.
  • Add the meat and cook until it browns, breaking it up as it cooks.
  • Stir in the Bloody Mary mix and heat on medium-high, stirring and scraping up any browned bits on the bottom of the pan.
  • Add the tomatoes, beans and 2 Tablespoons of the chili powder. Stir well. Bring to just a boil;  add the water.
  • Lock the lid in place and cook on high pressure for 5 minutes.
  • Quick release the steam.  When the pressure valve drops remove the lid tilting it away from your face.
  • Just before serving stir in Tablespoons of the chili powder then let it stand 5 minutes.
  • Ladle into bowls and garnish as desired.  Serve and ENJOY!!

 

 

 

Cooking Bone-in Turkey

By , September 2, 2012

Submitted by Larry P. Northern Minnesota

 

Instructions:

  • Thawed turkey breast with bone that will fit in the pot on the trivet
  • Wash the turkey and put it in the pot on the trivet with one cup of water
  • Use manual set for 45 minuets
  • Let the pressure release natural – takes about 20 minutes
  • Check the temperature of the turkey just to make sure – 180 to 190F
  • Consume the moistest turkey breast ever

BBQ Hawaiian Turkey Meatloaf 

By , March 29, 2012

Submitted by Pamie F.

I have more photos and a how-to video at my Website at: http://tinyurl.com/c6cznw3

P1080332 Large 300x225 BBQ Hawaiian Turkey Meatloaf Ingredients

  • 2 – tbls. – Olive Oil – Divided
  • 1 – med Onion, (minced)
  • 3 – cloves of Garlic (minced)
  • 1- Red Pepper (finely chopped or you may use Green Pepper)
  • 1 – 15oz canned diced Tomatoes
  • 1 tsp. – Sea Salt (or Himalayan)
  • 1/2 tsp. – freshly ground Black Pepper
  • 1 tsp. – Parsley (fresh or dried)
  • 1 tsp. – Paprika
  • Pinch of Cayenne Pepper
  • (NOTE: Save a Pinch of Salt, Pepper, Parsley, Paprika and Cayenne to season the Bread cubes.)
  • 1 1/2 cp – whole grain Bread (Cubed)
  • 2 lbs – ground Turkey
  • 1/2 cp – dry Red Wine
  • 2 – Eggs
  • 3 1/2 tbls. – Sour Cream or Creme Fraiche
  • 1 1/2 tbls. – Worcestershire sauce
  • 1 tbls. – Soy Sauce
  • 3 tbls. – Ketchup
  • 3 tbls. – favorite BBQ Sauce
  • 1 cp – crushed Pineapple (drained)

Directions:

  • In a skillet, put in 1-tbls. Olive Oil and add Garlic, Red Pepper and Onions.
  • Sauté until Onions are almost transparent.
  • Add your chopped Tomatoes and cook down until almost all of the fluid has been cooked out of it.
    Set aside to cool.
  • Next – in a skillet add 1-tbls of Olive Oil and the Bread cubes and a pinch of the Seasonings you saved back: (Salt, Pepper, Parsley, Paprika and Cayenne) to the Olive Oil. Sauté until the Bread Cubes are well toasted.
  • In a mixing bowl add your ground Turkey, Eggs,Sour Cream, Worcestershire and Soy Sauces. Mix well.
  • Add your cooled Seasoned mixture to the Turkey mixture.
  • Add your loaf into your ceramic or glass dish.
    You may use a loaf pan that will fits inside your Instant Pot.
  • Top with the mixture of Ketchup and BBQ Sauce *Sprinkle Pineapple over top the sauces.
  • Foil the top of your Turkey Meatloaf to seal it and keep it moist.
  • Add 2 cups of water to the inside pan in your Instant Pot.
  • Set in your Trivet.
  • Add in your Turkey Meatloaf atop the Trivet.
  • Set your Instant Pot to the “Meat” setting.
  • Once done, let the the Instant Pot cool down on it’s own.
    This will help set up the Meatloaf. Note: DO NOT cut it until it’s cooled at least ten minutes.
  • Slice the Meatloaf and ENJOY!

Jan’s Slop Soup

By , February 19, 2012

Submitted by Janice M.

Ingredients and Instructions:

  • 6 chicken thighs and legs,enough water to cover the chicken for broth put in Instant Pot for 45 minutes till falls off bone discard skin if want to, I myself don’t waste nothing,skin good for dogs if you have any.
  • 1 can of hot chili beans
  • Use the broth you cooked the chicken in.
  • Whole garlic or powder put what you want in for your desire.
  • 1 chopped up onion
  • 3 med potatoes, chopped or whole
  • Half a cup of rice or some kind of pasta of your choice.
  • 1 can of peas
  • 3 slices of turkey bacon,cut up

I never season with salt or pepper until after all is cooked, I have to watch my salt intake. So season to your taste.