Description

This Instant Pot Turkey Thighs recipe offers a flavorful and tender way to enjoy turkey, cooked quickly in a pressure cooker with aromatic herbs, garlic, onions, and a rich tomato and wine sauce. Perfect for a comforting meal, these turkey thighs are seared to develop a golden crust before being slowly pressure cooked to juicy perfection.

Ingredients

Scale

Turkey and Seasoning

2 medium turkey thighs (about 2 pounds)
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Sauté Ingredients

1 tablespoon vegetable oil
1 medium onion, thinly sliced
1 tablespoon garlic, minced
1-2 bay leaves (optional)
1-2 twigs fresh rosemary

Liquid Ingredients

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

Finishing Touch

1/4 cup fresh parsley, finely chopped
Salt and pepper, to taste

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Instructions

Season the Turkey: Use a paper towel to pat the turkey thighs completely dry. Rub Italian seasoning, salt, and ground black pepper evenly all over the thighs. Set aside on a plate for at least 10 minutes to let the flavors infuse.
Sear the Turkey Thighs: Turn on the Instant Pot’s Sauté function on high. Add vegetable oil and heat until sizzling, about 1 minute. Place the turkey thighs in the pot and sear for about 5 minutes on each side until they develop a golden-brown crust. The thighs will not be fully cooked at this stage.
Sauté Aromatics: Add sliced onions, minced garlic, bay leaves, and fresh rosemary to the pot. Sauté with the turkey until the onions soften and become tender, about 2 minutes, releasing their aromatic flavors.
Add Liquids and Combine: Pour in the red or white wine, chicken broth, and tomato sauce. Stir well to combine all ingredients evenly and to deglaze the bottom of the pot.
Pressure Cook: Switch the Instant Pot to manual High pressure mode and seal the lid properly, ensuring the steam release knob is set to the sealed position. Cook the turkey thighs under pressure for 30 minutes to allow them to become tender and infused with flavor.
Release Pressure: After cooking, either let the Instant Pot naturally release pressure for about 20 minutes or perform a quick release by turning the steam release valve to the venting position, carefully releasing residual steam.
Finish and Serve: Open the lid, stir in the fresh parsley, and adjust seasoning with additional salt and pepper to taste (approximately 1 teaspoon salt and 1/2 teaspoon pepper). Serve the flavorful turkey thighs with the cooked sauce over rice or mashed potatoes for a comforting meal.

Notes

For best flavor, allow the turkey thighs to rest with seasoning for at least 10 minutes before cooking.
If you prefer a thicker sauce, after pressure cooking, switch back to Sauté mode and simmer to reduce the liquid to your liking.
Bay leaves are optional but add a subtle depth of flavor.
Use fresh herbs like rosemary and parsley for the most aromatic results.
Serve with mashed potatoes, rice, or crusty bread to soak up the sauce.

Nutrition

Serving Size: 1 turkey thigh with sauce (approximately 8 ounces)
Calories: 350 kcal
Sugar: 4 g
Sodium: 650 mg
Fat: 15 g
Saturated Fat: 3.5 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 1.5 g
Protein: 40 g
Cholesterol: 125 mg