TURKEY WING INSTANT POT RECIPES

Steps:

• Season the outside and inside of the turkey with kosher salt and black pepper. Rub dried sage, rosemary and thyme (or preferred spices) on the outside skin of the turkey.
• Put half of the onion and one clove of garlic inside the cavity of the turkey.
• Add the remaining onion, garlic and vegetables to the bottom of the inner pot of an 8-quart Instant Pot. Place the trivet on top of the vegetables. Pour in the chicken broth.
• Tuck the wings under the turkey, then set the turkey on top of the trivet.
• Lock the lid and push the steam valve to the sealing position. Then, press the High Pressure or Manual button and set the time for 46 minutes (about 6 minutes per pound of turkey). Allow the turkey to naturally release for 10 minutes, then release the rest of the pressure by pushing the steam valve to venting.
• Carefully open the lid and allow to cool for 5 minutes before carefully transferring the turkey to a large baking sheet. Baste the skin with oil or drippings from the Instant Pot and top with more dried herbs, if desired.
• Broil the turkey for about 5 minutes, or until golden, watching closely to make sure the skin does not burn.

Steps:

• Sprinkle onion soup mix all over turkey breast and place in the pot of an electric pressure cooker (such as Instant Pot®). Place celery and onion chunks over and around turkey breast. Pour chicken broth over turkey breast.
• Seal pressure cooker and bring to high/low pressure on the 'Poultry' setting or according to manufacturer's instructions; cook until juices run clear, about 30 minutes. Release pressure through natural-release method for about 20 minutes. Transfer turkey breast to a plate and slice.
• Change the electric pressure cooker setting to 'Saute.' Mix water and cornstarch together in a bowl; add a small amount of hot liquid from the pot. Mix until dissolved; pour into the pot and whisk well until thickened, about 3 minutes. Serve gravy alongside turkey.