INSTANT POT INNER POT RECIPES

Steps:

• If the turkey breast is frozen, let it thaw in refrigerator for 3 days in the wrapping it came in. Remove the gravy mix and giblets from the cavity, if any are present. Rinse the turkey breast and let it drain in a colander. Pat it dry with paper towels. Loosen the skin on top of the breast with your fingers and a knife but do not cut it off.
• Combine butter, herb seasoning, and salt in a small bowl. Using fingertips, spread about 2 tbsp of the mixture up under the skin and onto the turkey breast. Lay the skin over the mixture then spread the remaining mixture on top of the skin.
• Place the trivet in the Instant Pot pan and pour in the chicken broth.
• If the turkey breast has a cavity to place the onion and celery under the breast, place it there. If it is open, just place them in the Instant Pot pan and place the turkey breast, breast side up.
• Place lid on Instant Pot and set valve to “sealing”. Press “Pressure Cook” / "Manual" button, then -/+ button to 32 minutes on High Pressure. It will take about 12 to 20 minutes to come to pressure, cook 32 minutes, then when it beeps, let it release pressure naturally (don’t touch sealing valve) for 20 minutes. If it hasn’t release all the pressure, switch to “venting”. Carefully open the lid away from your face when floating valve drops.
• Preheat broiler. Remove the turkey with two large metal spatulas or spoons. Forks will release all the turkey juices! Place it on a foil-lined baking sheet and broil it 3 to 5 inches from the broiler for 3 to 5 minutes or just until skin in golden brown.
• Measure 2 cups of turkey drippings in the Instant Pot pan. Discard any remaining liquid, onion and celery (I actually save them for soup later). Combine 1 tbsp water and cornstarch in a custard dish then pour into turkey drippings. Turn Instant Pot “Saute” button on. Cook the gravy, stirring constantly about 8 minutes or until slightly thickened.

Steps:

• Add the bacon (if using) to the inner cooking pot. Select Sauté and adjust the heat to Normal or Medium. Cook the bacon for 3 minutes on each side, until almost crisp. Transfer the bacon to a paper towel–lined plate to drain, then chop it into bite-size pieces. Drain the fat from the pot.
• Return the bacon to the pot and add the kidney beans, pinto beans, great northern beans, water, ketchup, sugar, mustard, and chili powder. Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure Cook and adjust the pressure to High. Set the time for 8 minutes. When cooking ends, let the pressure release naturally for 15 minutes, then turn the valve to “venting” to quick release the remaining pressure. Unlock and remove the lid and stir well before serving.