Post by soupandstew on Aug 14, 2018 21:07:40 GMT -5
Seeing drumsticks at the grocery made me long for Thanksgiving flavors but here in Texas we're months away from using the oven so I decided to try my IP. After looking at a lot of different recipes, I morphed them into the following for our tastes.
1. Heat IP on saute until it says "hot"; add canola oil and swirl. Season 3 turkey legs (might be able to fit 4 in a 6 qt) with salt and pepper and brown on both sides, about 6-7 minutes total. Remove to plate.
2. Toss in 1 chopped onion, 4-5 ounces chopped cremini mushrooms, 3 stalks celery, chopped, and 4 cloves minced garlic. Stir until onion is translucent and celery is starting to soften, taking care that garlic doesn't burn.
3. Cancel saute. Add 1 to 1-1/2 cups turkey, chicken or veggie stock and thoroughly deglaze liner to avoid the dreaded "burn" message.
4. Return turkey legs to pot, sprinkle everything generously with dried rosemary, thyme and sage.
5. Cover, seal, and set to pressure cook at high pressure for 25 minutes.
6. Allow pressure to release naturally for 15 minutes and then quick release any remaining pressure. Remove turkey to plate and tent with foil to keep warm.
7. Use immersion blender to puree veggies and liquid in pot. I sauteed this to reduce to desired gravy thickness. If carbs or gluten aren't a concern, you can also thicken with a flour/water or cornstarch/water slurry. Heck, used instant mashed potatoes to thicken, I won't tell!
8. Awesome over egg noodles. Meat was moist and tender but not mushy.
1. Heat IP on saute until it says "hot"; add canola oil and swirl. Season 3 turkey legs (might be able to fit 4 in a 6 qt) with salt and pepper and brown on both sides, about 6-7 minutes total. Remove to plate.
2. Toss in 1 chopped onion, 4-5 ounces chopped cremini mushrooms, 3 stalks celery, chopped, and 4 cloves minced garlic. Stir until onion is translucent and celery is starting to soften, taking care that garlic doesn't burn.
3. Cancel saute. Add 1 to 1-1/2 cups turkey, chicken or veggie stock and thoroughly deglaze liner to avoid the dreaded "burn" message.
4. Return turkey legs to pot, sprinkle everything generously with dried rosemary, thyme and sage.
5. Cover, seal, and set to pressure cook at high pressure for 25 minutes.
6. Allow pressure to release naturally for 15 minutes and then quick release any remaining pressure. Remove turkey to plate and tent with foil to keep warm.
7. Use immersion blender to puree veggies and liquid in pot. I sauteed this to reduce to desired gravy thickness. If carbs or gluten aren't a concern, you can also thicken with a flour/water or cornstarch/water slurry. Heck, used instant mashed potatoes to thicken, I won't tell!
8. Awesome over egg noodles. Meat was moist and tender but not mushy.
