Description
This Instant Pot Turkey Thighs recipe delivers tender, flavorful turkey thighs cooked in a rich tomato and wine sauce. With simple seasonings, fresh herbs, and a quick pressure cooking method, this hearty dish is perfect for a wholesome dinner served over rice or mashed potatoes.
Ingredients
Units
Scale
Turkey Thighs and Seasoning
- 2 medium turkey thighs (about 2 pounds)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon vegetable oil
Aromatics and Herbs
- 1 medium onion, thinly sliced
- 1 tablespoon garlic, minced
- 1–2 bay leaves (optional)
- 1–2 twigs fresh rosemary
Liquids
- 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
Instructions
- Prepare the Turkey Thighs: Use a paper towel to pat the turkey thighs completely dry. Rub the Italian seasoning, salt, and ground black pepper evenly all over the thighs. Set them aside on a plate for at least 10 minutes to allow the flavors to penetrate.
- Sear the Thighs: Turn on the Instant Pot’s Sauté function on high. Add vegetable oil and heat until it sizzles, about 1 minute. Place the turkey thighs in the pot and sear them for about 5 minutes on each side until golden brown. They do not need to be fully cooked through at this stage.
- Sauté Aromatics: Add the thinly sliced onions, minced garlic, bay leaves, and fresh rosemary twigs to the pot. Sauté everything together until the onions become tender, about 2 minutes, enhancing the overall flavor of the dish.
- Add Liquids and Mix: Pour in the red or white wine, chicken broth, and tomato sauce. Stir well to combine all ingredients evenly in the pot, ensuring the turkey thighs are well coated and submerged in the flavorful liquid.
- Pressure Cook the Turkey: Switch the Instant Pot to pressure cooking mode on manual High. Seal the lid by turning the steam release valve to the sealed position. Cook the turkey thighs until tender, about 30 minutes.
- Release Pressure: After cooking, you may let the Instant Pot naturally release pressure for about 20 minutes or perform a quick release by carefully turning the steam release valve to venting.
- Finish and Serve: Open the lid, stir in the finely chopped fresh parsley, and adjust seasoning with additional salt and pepper to taste (recommended 1 teaspoon salt and 1/2 teaspoon pepper). Serve the turkey thighs along with the rich sauce over rice or creamy mashed potatoes.
Notes
- Patting the turkey dry helps achieve better searing and flavor.
- If you prefer, substitute white wine for red wine with similar results.
- Bay leaves are optional but add a subtle herbal note to the sauce.
- Natural pressure release helps keep the turkey moist and tender.
- Serve with mashed potatoes or rice to soak up the delicious sauce.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 turkey thigh with sauce (approx. 250g)
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 140mg
