Instant pot turkey thighs are tender, juicy, and delicious. When you don’t want to spend the time or energy cooking and want something savory, filling, and well-seasoned, these are ideal for a small holiday dinner or even a weeknight fall meal. That’s correct, your instant pot will do all the work; all you have to do is prepare for ten minutes by sautéing a few ingredients before covering it. These flavorful, mouthwatering pressure cooker turkey thighs are cooked in a rich sauce made with tomatoes, wine, and chicken broth. Serve with a side of rice or potatoes to soak up all that sauce.
Hey there, fellow food lovers! Are you looking for a quick and easy way to cook up some juicy and flavorful turkey thighs? Well, look no further than your Instant Pot! This magical kitchen appliance can whip up a delicious meal in no time, and this Instant Pot Turkey Thighs recipe is a perfect example.
Why Instant Pot Turkey Thighs?
- Fast and Easy: This recipe comes together in under an hour, making it perfect for busy weeknights when you don’t have a lot of time to cook.
- Flavorful: The combination of herbs, spices, and wine creates a rich and savory sauce that will have your taste buds dancing.
- Tender and Juicy: The pressure cooker ensures that the turkey thighs are cooked to perfection, resulting in tender and juicy meat that falls off the bone.
- Versatile: You can serve these turkey thighs with your favorite sides, such as mashed potatoes, rice, or roasted vegetables.
Ready to get cooking? Let’s dive into the recipe!
Ingredients:
- 2 tablespoons butter
- 4 turkey thighs, bone-in and skin on (about 4 pounds)
- 1 teaspoon fine sea salt
- ½ teaspoon fresh ground black pepper
- 1 large onion, diced
- 1 large carrot, peeled and diced
- 1 stalk celery, diced
- 2 cloves garlic, crushed
- ½ teaspoon fine sea salt
- 1 sprig fresh sage (or ½ teaspoon dried sage)
- 1 sprig fresh rosemary (or ¼ teaspoon dried rosemary)
- 3 sprigs fresh thyme leaves (or ½ teaspoon dried thyme)
- ½ cup dry white wine
- 1 cup turkey broth (or chicken broth)
- ½ teaspoon fine sea salt (If using homemade broth)
- ½ cup dried cranberries
Optional Cornstarch Slurry:
- ½ cup water
- 2 tablespoons cornstarch
Instructions:
- Brown the turkey thighs: Season the turkey thighs with salt and pepper. Melt the butter in your Instant Pot on Sauté mode (Medium heat on a stovetop PC). Sear the turkey thighs for about 3 minutes per side, until golden brown. Remove the browned thighs and set them aside.
- Sauté the aromatics: Add the onions, celery, carrot, and garlic to the pot and sprinkle with salt. Sauté for about 5 minutes, stirring and scraping the bottom of the pot to loosen any browned bits.
- Simmer the herbs and wine: Add the sprigs of sage, rosemary, and thyme, then pour in the wine. Simmer for 1 minute to allow the alcohol to cook off. Scrape the bottom of the pot again to prevent sticking.
- Add the broth and turkey thighs: Pour in the turkey broth and sprinkle with salt. Add the turkey thighs, placing them sideways so they are submerged in the liquid. Add any turkey juices from the bowl and scatter the dried cranberries over the top.
- Pressure cook: Lock the lid and pressure cook on high pressure for 30 minutes in an Instant Pot or electric pressure cooker (or 25 minutes in a stovetop PC). Let the pressure release naturally for about 20 minutes. You can also quick release the remaining pressure after 15 minutes if you’re in a hurry.
- Thicken the sauce and serve: Unlock the lid and move the turkey thighs to a platter using tongs or a slotted spoon. Scoop out the cranberries and onions and add them to the platter with the turkey thighs, discarding the herb stems. Whisk together the water and cornstarch in a small bowl to make a slurry, then stir it into the pot. Ladle some of the pot liquid over the thighs and pass the rest at the table as a gravy. Enjoy!
Tips and Tricks:
- Dry white wine: For this recipe, I recommend using Gewürztraminer or a dry Riesling wine. However, if you only have a different white wine on hand, don’t worry! It will still be delicious.
- No wine? No problem! You can substitute the wine with apple cider or more turkey broth.
- Tools: You’ll need a 6-quart or larger pressure cooker and a flat-edged wooden spoon for this recipe.
- Storage: Leftover turkey thighs can be stored in an airtight container in the refrigerator for up to four days.
Additional Resources:
- Instant Pot Turkey Thighs with Thanksgiving Flavors: https://www.dadcooksdinner.com/instant-pot-turkey-thighs-with-thanksgiving-flavors/
- Instant Pot Turkey Thighs: https://www.aheadofthyme.com/instant-pot-turkey-thighs/
I hope you enjoy this Instant Pot Turkey Thighs recipe! It’s a surefire way to impress your family and friends with a delicious and easy meal.
Happy cooking!
Storing and Reheating Instructions
- How to store: You can refrigerate leftover instant pot turkey thighs for up to four days by placing them in an airtight container.
- How to reheat leftover turkey thighs in the oven: Set the oven’s temperature to 375 degrees Fahrenheit. Put the turkey thighs in an oven-safe dish with the sauce (or water). Cover with aluminum foil. Depending on the size of your turkey thighs, bake for 15 to 20 minutes. For faster heating, cut the turkey thighs up into pieces.
- To reheat in the microwave, put the sauce and turkey thighs in a dish that is safe to use in the microwave. Cover with microwave-safe plastic wrap. Reheat on medium heat for 2-5 minutes.
If you have tried this recipe, please leave a comment and rating below to let me know what you thought. In order for me to follow along, you can also take a photo and share it on Pinterest or tag me on Instagram at @aheadofthyme.
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Why You’ll Love Instant Pot Turkey Thighs
- Turkey thighs are juicy and delicious. For this recipe, you should purchase the best dark meat; here’s why. It tastes great. It’s packed with protein. It stays juicy once cooked. And it’s super cheap. Turkey thighs are frequently found for less than $3 per pound, so buy in bulk and freeze those thighs for this recipe for instant pot turkey thighs!
- A sauce with incredible depth of flavor. Here, you’ll have dinner with a small amount of wine. This kind of sauce is made more flavorful and less acidic by the addition of wine. The wine sauce adds a depth of flavor that your turkey thighs absorb while they are sitting in it. If you wish to omit this ingredient, you can still get a similar flavor by using balsamic vinegar in its place.
- It’s so easy to make. All you have to do for this recipe is set aside approximately ten minutes for preparation, as the majority of the work will be done by the instant pot (pressure cooker). Nothing beats having someone else make you dinner, especially if that someone else is a kitchen appliance.
The following ingredients are needed to make these simple Instant Pot Turkey Thighs (full amounts are listed in the recipe card below):
- Turkey drumsticks can be substituted for the thighs, but the cooking time may need to be slightly changed.
- seasoning – Italian seasoning, salt, and pepper.
- vegetable oil: you can use any vegetable oil you usually use for cooking; I used avocado oil.
- onion + garlic
- chicken broth – feel free to substitute with vegetable broth.
- red wine: For a similar flavor, you can use balsamic vinegar in place of the wine.
- tomato sauce
- herbs – bay leaves, fresh rosemary, and fresh parsley.
You will also need measuring cups and spoons and an instant pot or other pressure cooker.
How to cook Turkey Thigh using Instant Pot. My simple and very easy low carb recipe at home.
How long to cook turkey thighs in Instant Pot?
Once the liquid is added, secure the lid on the Instant Pot and set the pressure cooker function to high pressure. Cook the turkey thighs for 25-30 minutes, depending on their size, and allow for a natural release of pressure for 10-15 minutes before manually releasing any remaining pressure.
How to cook turkey leg in Instant Pot?
1. Preheat the Instant Pot to Saute mode. 2. Add the olive oil to the pot and sear the turkey leg on all sides until browned. 3. Add the salt, pepper, chicken broth, and water to the pot. 4. Cover the pot and set the pressure to High for 30 minutes. 5. Let the pressure release naturally for 10 minutes, then carefully release any remaining pressure.
How do you cook turkey thighs in a crock pot?
(Medium heat in a stovetop PC). As soon as the butter is melted, add 2 of the turkey thighs to the pot, skin side down, and sear until the skin is golden brown, about 3 minutes. Move the browned thighs to a bowl, then sear the skin side of the remaining 2 thighs, about 3 more minutes.
How to cook turkey thighs in a pressure cooker?
Season the turkey thighs on both sides with thyme, salt, pepper, and garlic powder. 2️⃣Sear the skin: Add the butter or olive oil to the bottom of the instant pot. Turn it to SAUTE mode. Once the oil is shiny, place the turkey thighs skin side down and sear for 4-5 minutes on each side. Remove from the pressure cooker and place them on a plate.