Pressure Cooker Turkey with Dijon Gravy
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
Pat the turkey dry with a paper towel. Season them on all sides with the salt and pepper.
Select the “Sauté” setting on your pressure cooker and heat the oil.
Sear the turkey parts in batches, taking care not to crowd the pan too much. Sear thighs and half-breasts for about 5 minutes, skin side down; sear legs or wings for about 6 mins total, flipped once halfway through.
Use a pair of tongs to transfer the turkey parts to a dish as each batch is done.
Add the onions and garlic to the now empty pressure cooker. Sauté until the onions begin to soften and turn translucent, about 5 minutes. Stir in the wine, broth, mustard, and thyme. When it comes to a simmer, add in the turkey parts in a single layer .
Secure the lid on the pressure cooker and make sure the pressure release valve set to its “sealing” position. Cancel the "Sauté" program, then select the “Poultry,” “Pressure Cook,” or “Manual” setting, and set the cooking time to 30 minutes at high pressure. When the cooking program finishes, let the pressure release naturally for 10 minutes, then release the remaining pressure by moving release valve to its “venting” position. When the pressure has fully released, open the pot. Use a pair of tongs to transfer the turkey to a serving dish.
Sprinkle the flour over the onions and cooking liquid in the pot. Use an immersion blender to blend the mixture into a smooth gravy. Cancel the cooking program, and select the “Sauté” setting again. Bring the gravy up to a simmer and continue simmering for about two minutes, until it has thickened. Turn off the pot.
Ladle some of the gravy over the turkey and garnish with chopped parsley. Serve hot, with the rest of the gravy on the side.