Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Instant pot turkey thighs are tender, juicy, and delicious. Perfect for a small holiday dinner or weeknight dinner with little effort and 10 minutes prep. | aheadofthyme.com

Instant Pot Turkey Thighs


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

Instant pot turkey thighs are tender, juicy, and delicious. Perfect for a small holiday dinner or weeknight dinner with little effort and 10 minutes prep.


Ingredients

  • 2 medium turkey thighs (about 2 pounds)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt 
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon vegetable oil
  • 1 medium onion, thinly sliced
  • 1 tablespoon garlic, minced 
  • 1-2 bay leaves (optional)
  • 1 -2 twigs fresh rosemary
  • 1/4 cup red wine (or white wine)
  • 1 (14.5 ounce) can chicken broth (about 2 cups)
  • 1  (13.5 ounce) can tomato sauce
  • 1/4 cup fresh parsley, finely chopped
  • salt and pepper (to taste)

Instructions

  1. Use a paper towel to pat dry the turkey thighs completely dry. Rub Italian seasoning, salt, and pepper evenly all over the thighs to season. Set aside on a plate for at least 10 minutes.
  2. Turn on the Sauté function on high on the instant pot. Add oil and heat until the hot oil sizzles, about 1 minute. Sear the turkey thighs for about 5 minutes on each side until golden brown. Note that the turkey doesn’t need to be fully cooked at this point (and will not be).
  3. Add onions, garlic, bay leaves, and rosemary. Sauté until tender, about 2 minutes. Pour in wine, chicken broth, and tomato sauce. Mix well until evenly combined.
  4. Switch to pressure cooking mode on manual High and seal the lid (the steam release knob must be turned to the sealed position). Let the turkey thighs pressure cook until tender, about 30 minutes. Once the time is up, you can let the instant pot slowly release the pressure, about 20 minutes or quick release the remaining pressure by turning the steam release valve to the venting position.
  5. Stir in parsley and season with salt and pepper to taste (I used 1 teaspoon salt and 1/2 teaspoon pepper). Serve over rice or mashed potatoes, if desired.

Notes

How to store: Keep leftover instant pot turkey thighs in an airtight container in the refrigerator for up to four days.

How to reheat in the oven: To reheat leftover turkey thighs in the oven, first preheat the oven to 375F. Place turkey thighs and sauce (or water) in an oven-safe dish. Cover with aluminum foil. Bake for 15-20 minutes (depending on the size of your turkey thighs). For faster heating, cut the turkey thighs up into pieces.

How to reheat in the microwave: Place turkey thighs and sauce in a microwave-safe dish. Cover with microwave-safe plastic wrap. Reheat on medium heat for 2-5 minutes.

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Turkey
  • Method: Pressure Cooker
  • Cuisine: American