Thanksgiving-Inspired Pulled Turkey

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Ingredients
  • 3/4 cup chicken broth
  • 1/2 cup whole berry cranberry sauce
  • 2 tbsp. packed fresh sage leaves, finely chopped
  • 2 tsp. fresh thyme leaves
  • 1 tsp. table salt
  • 1 small sweet potato, peeled and coarsely grated
  • 2 1/2 lbs boneless skinless turkey tenderloins
Instructions
  • 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
    Pressure Cook on Max for 18 minutes with the Keep Warm setting off.
  • Optional 2 All Pressure Cookers
    Press Meat/Stew or Pressure Cook (Manual) on High 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.
Notes
  • Beyond
    • For a 3-quart cooker, you must use 1/2 cup broth and halve the remaining ingredients.
    • For an 8-quart cooker, you must increase all the ingredients by 50 percent.
    • Unfortunately, this recipe doesn’t work well on the slow cooker setting. The turkey dries out too quickly.
    • For the full Thanksgiving treatment, buy corn muffins, split them in half, then toast them cut side down on a baking sheet in a 400°F oven until crisp at the edges. Serve the pulled turkey over them in bowls.
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