Instant Pot Turkey Thighs
The Instant Pot is a great way to cook up juicy and tender turkey thighs that are perfectly cooked. Learn how to make Instant Pot Turkey Thighs with your pressure cooker for a main course to serve with any side dish!
Servings: 4 Servings
Calories: 546kcal
Ingredients
- 3 pounds Turkey Thighs 2 pieces
- 2 tablespoon Butter or olive oil
- 1 cup Turkey Broth or chicken broth, water
- 1 teaspoon Dried Thyme
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
Instructions
- Pat the turkey thighs dry with a paper towel and trim off any excess fat. Let the turkey thighs sit at room temperature for 10-15 minutes to take the chill off from the fridge. Season the turkey thighs on both sides with thyme, salt, pepper, and garlic powder.
- Add the butter or olive oil to the bottom of the instant pot. Turn it to SAUTE mode. Once the oil is shiny, place the turkey thighs skin side down and sear for 4-5 minutes on each side. Remove from the pressure cooker and place them on a plate.
- Pour the broth into the bottom of the instant pot to remove the browned bits on the bottom. Stir, then add the turkey things back in skin side up with the liquid at the bottom of the pot.
- Turn the valve to SEALING then set the pressure cooker on manual HIGH for 30 minutes. Once its finished cooking, let the pressure cooker sit for 15 minutes before releasing the rest of the pressure.
- Check to make sure that the internal temperature of your turkey thighs has reached 165°F in the thickest part.
- Let your turkey thighs rest for 5-10 minutes before serving. Add to a baking dish and broil for 1-2 minutes or until the skin is crispy Enjoy!
Nutrition
Calories: 546kcal | Carbohydrates: 1g | Protein: 65g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Cholesterol: 213mg | Sodium: 2294mg | Potassium: 855mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 6mg