Remove the turkey necks from the package and pat dry with paper towels. Cut each neck into four even-sized pieces. Rub them with olive oil on all sides, then sprinkle with dried seasonings. We recommend using a combination of salt, pepper, and garlic powder to start.

Place the trivet in the bottom of the instant pot, then add water. We recommend using about ½ cup of water.

Carefully lower them into the instant pot, ensuring that it is not touching the sides or bottom of the pot.

Close the instant pot lid and ensure the valve is set to sealing.

Set the instant pot to cook on high pressure for 60 minutes.

Once the cook time is up, allow the instant pot to do a natural release for 15 minutes. This means that you will not touch the instant pot for 15 minutes. After 15 minutes, release any remaining pressure by opening the valve.

(OPTIONAL): Carefully transfer the turkey to a baking dish and pat the turkey necks dry. Broil on high for about two minutes or until the outside is crisp and golden brown.

Once the turkey necks have rested, add to sauces, top with gravy and enjoy with your favorite side dishes!