Thanksgiving-Inspired Pulled Turkey


  • 3/4 cup chicken broth
  • 1/2 cup whole berry cranberry sauce
  • 2 tbsp packed fresh sage leaves
  • 2 tsp fresh thyme leaves
  • 1 tsp table salt
  • 1 small sweet potato
  • 2 1/2 lbs boneless skinless turkey tenderloins
  • Mix the broth, cranberry sauce, sage, thyme, and salt in the cooker. Stir in the shredded sweet potato, then set the turkey into this sauce, turning it to coat. Lock the lid onto the pot.
  • Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 18 minutes with the Keep Warm setting off.
  • Optional 2 All Pressure Cookers
    Press Meat/Stew or Pressure cook (Manual) on High pressure for 25 minutes with the Keep Warm setting off.
  • When the machine has finished cooking, turning it off and let its pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the pot. Shred the meat with two forks in the pot, then stir well until coated with sauce. Set the led askew over the pot for 5 to 10 minutes to blend the flavors and allow the turkey to continue to absorb the sauce.
Previous Next