Pressure Cooker Turkey with Dijon Gravy

Ingredients

• 2 1/2 to 3 pounds bone-in turkey thighs, legs, wings, or bone-in half breasts
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil, such as avocado or canola
• 2 medium onions, sliced
• 3 cloves garlic, peeled
• 1/2 cup white wine
• 1/2 cup chicken broth
• 2 tablespoons Dijon mustard
• 1 teaspoon dried thyme
• 1 tablespoon all-purpose flour
• 1 tablespoon chopped fresh parsley, to garnish

Directions

1. Blot the turkey well with a paper towel, then sprinkle the salt and pepper over every side.
2. Turn your pressure cooker to the "Sauté" function and warm the oil. If your cooker does not offer that option, do this browning step on the stovetop instead.
3. Brown the turkey in batches so the pieces have room in the pot. For thighs and half-breasts, cook them skin side down for about 5 minutes; for legs or wings, cook for about 6 mins total, turning them once midway.
4. As each batch finishes, lift the turkey out with tongs and set it on a dish.
5. Put the onions and garlic into the empty pressure cooker. Cook on "Sauté" until the onions are starting to soften and look translucent, about 5 minutes.
6. Add the wine, broth, mustard, and thyme, stirring them into the onions. Once the liquid reaches a simmer, arrange the turkey pieces in a single layer in the pot; a little overlapping is fine.
7. Lock the lid in place and check that the pressure release valve is set to "sealing." Stop the "Sauté" program, choose "Poultry," "Pressure Cook," or "Manual," and cook for 30 minutes on high pressure. The cooker will need about 10 minutes to build pressure before the timer starts.
8. After the cooking cycle ends, allow the pressure to come down naturally for 10 minutes, then turn the release valve to "venting" to let out what remains.
9. Once all the pressure is gone, open the cooker. Move the turkey to a serving dish with tongs.
10. Scatter the flour over the onions and liquid in the pot. Blend everything with an immersion blender until the gravy is smooth. If using a regular blender instead, move the gravy to the blender, puree it, and pour it back into the pot, taking care with the hot liquid.
11. Stop the current program, then switch the cooker back to "Sauté." Bring the gravy to a simmer and cook for about 2 minutes, until thickened. Turn the cooker off.
12. Spoon some gravy over the turkey, add the chopped parsley, and serve hot with the remaining gravy alongside.