Instant Pot Braised Turkey Thighs

By March 25, 2013

STurkey thighs Instant Pot Braised Turkey Thighsubmitted by Robin R.


Serves 4

  •  2 turkey thighs (about 1 lb), excess fat removed
  • 1 cup chicken broth plus 1 Tbsp red-wine vinegar
  • 1 cup thinly sliced onions
  • 1 cup sliced Portobello mushrooms
  • 2 tsp minced garlic
  • ½ tsp each dried rosemary, sage, thyme, salt and pepper


  • 3 Tbsp flour
  • ¼ cup water


  1. Set Instant-Pot to Saute and brown the turkey thighs
  2. Add the rest of the ingredients and close the lid, set pot to Poultry setting and cook turkey for 1 hour
  3. After 1 hour, place a towel or pot holder over the pressure valve and do a quick pressure release; check for done-ness, if meat is not fork tender add 15 minutes and resume cooking on Poultry setting
  4. When meat is done, remove turkey thighs to cutting board and cover loosely with foil
  5. Making gravy: In a small bowl, whisk flour and water until well blended. Whisk flour mixture into liquid, onions and mushrooms in cooker, mixing well
  6. Turn cooker to Keep-warm and simmer gravy for 15 minutes or until thickened
  7. To serve: Cut meat in large pieces from both sides of each thigh bone to give you 4 pieces. Arrange on serving plates; spoon on some gravy.


This recipe can also be adapted for the slow-cooker setting. Instead of using the Poultry setting, set pot to slow cook for 4 hours. Remove turkey thighs and follow instructions for gravy

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3 Responses to “Instant Pot Braised Turkey Thighs”

  1. Susan Weaver says:

    Delicious! We followed the recipe exactly and served with butter fried pea pods, and cucumber/tomato salad; perfect for a hot summer night.


  2. Patrick M. says:

    ONE HOUR??!


    Patrick M. Reply:

    So I made this but used standard recipe for timing (15 minutes). It was incredibly tough and chewy. So, I cooked it on high for another 45 minutes to equal the timing of this recipe and the turkey came out falling off the bone, moist and absolutely delicious. Kind of like pulled pork texture but with turkey. I used it over pasta for dinner and the following day used the remainder for sandwiches. Delicious and a keeper.


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