INSTANT POT POTATO RECIPES RECIPES

Steps:

• Set Instant Pot to Sauté function and melt butter. Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant, 1 minute more.
• Add potatoes and broth and place lid on Instant Pot. Set to Pressure Cook on High and set time for 8 minutes. Once finished, turn valve to quick release. 
• In a small bowl whisk together 2 tablespoons milk and cornstarch to make a slurry. 
• Remove lid from Instant Pot and set to Sauté function again. Pour in slurry, remaining 1 cup milk, and heavy cream and let boil about 5 minutes, stirring constantly. Season with salt and pepper to taste.
• Garnish with cheddar, bacon, and chives before serving.

Steps:

• Mix all herb butter ingredients in a small bowl. If using whole turkey, butterfly the breast and stuff with herb butter. If using a roast, cover herb butter over all turkey pieces. Tie the breast together using kitchen twine. Rub remaining 4 tbsp butter over the skin.
• Place carrots, celery, parsley, garlic, thyme, and chicken broth in the Instant Pot. Layer the cooking rack on top of the vegetables. Salt the stuffed turkey breast, and place on the rack skin side up.
• Pressure cook on HIGH for 6 min per pound, setting the timer for a 10 minute natural release. BROIL at 400F for 20 minutes until the skin is golden and crispy. Turkey breast should read at least 165 on a meat thermometer.
• Remove the turkey breast and rest for 15-20 minutes, tenting with aluminum foil to keep warm.
• Strain the liquid and discard any vegetables or herbs. Keep leftover broth in a separate bowl.
• While the turkey is resting, make the gravy. Turn the SAUTE function on Level 3 for 10 minutes. Melt the butter for the gravy and whisk in the flour. Toast the flour and butter for 1-2 minutes, or until fragrant. Pour in reserved broth and whisk vigorously to eliminate all lumps. Bring to a boil and cook for 3-5 minutes , until thickened.Add salt to taste.
• Cut turkey into slices. Serve warm with gravy.