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Instant Pot Thanksgiving turkey on a platter garnished with figs, oranges, grapes, and sage, beside a carving set.
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5 from 1 vote

Instant Pot Thanksgiving Turkey

A 6- to 7-pound (2.75- to 3.25-kg) turkey—the perfect size for an intimate dinner party—will easily fit in your six-quart multicooker, and will produce the juiciest, most tender turkey your guests have ever had. To give the turkey a beautiful golden-brown finish, pop it under the broiler for about five minutes.
Prep Time20 minutes
Total Time1 hour 40 minutes
Course: Mains
Cuisine: American
Servings: 4 to 6 servings
Calories: 809

Equipment

  • 6-Quart or larger Instant Pot or pressure cooker

Ingredients

  • One (6- to 7-pound) young turkey or chicken
  • 1 tablespoon olive oil
  • 1 tablespoon seasoned salt, such as Lawry’s
  • 1 tablespoon smoked paprika
  • 1 teaspoon freshly ground black pepper
  • 1 lime or lemon, quartered, preferably organic
  • 1 medium (7 oz) onion, peeled and quartered
  • 1 cup canned chicken broth or homemade chicken stock
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 tablespoons (1 oz) butter, at room temperature
US - Metric

Instructions

  • Rinse turkey and remove giblets from the cavity. Pat the bird dry. Rub olive oil underneath the breast skin.
  • Sprinkle entire turkey with seasoned salt, paprika, and pepper. Fill the cavity of the turkey with the lime or lemon and half of the onion.
  • Pour chicken broth into the inner pot of the Instant Pot or pressure cooker. Place turkey into the pot, breast side up. Tuck remaining onion, rosemary, and thyme on top of and around the turkey.
  • If you are using an Instant Pot, secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 30 minutes.
    If you are using a regular pressure cooker, secure the lid and bring to high pressure. Cook at high pressure for 30 minutes.
  • When cooking is complete, let the pot sit and naturally release pressure for 20 minutes, then turn the valve to the Venting position or use quick release to release any remaining pressure.
  • Preheat oven broiler.
  • Remove lid, and, using tongs and a fork, carefully move the turkey from the pot to a broiling pan, breast side up.
  • Lightly pat the turkey dry with paper towels. Spread softened butter over the turkey and place it under the broiler, approximately 5 inches (12.5 cm) below the heat source.
  • Broil the turkey, watching carefully and rotating frequently, until the skin has turned a deep golden brown, 5 to 10 minutes.
  • Let the turkey rest for 5 to 10 minutes before carving.

Notes

How do I get my turkey out of the Instant Pot?

So the only problem with a super moist bird is that you might have a hard time getting it out of that small space. If you're dead set on a picture-perfect Insta-turkey, get your platter ready and have someone you trust help you with it. 
We’re not going to lie. Removing the turkey is a little tricky as it will be extremely tender at this point. Have your partner hold the pressure cooker in place while you lift the turkey out. If a wing or leg falls off, don’t worry about it. Just piece it back into place and carry on. It'll be one less thing you need to carve.
The other suggestion is to start carving it right in the Instant Pot. Carve off the drumsticks and wings, slice off the breast in 2 large pieces, then lift the rest out and finish slicing on the platter. There's no rule saying that you need to carve the bird at the table, anyway, right?

Nutrition

Serving: 1serving | Calories: 809kcal | Carbohydrates: 9g | Protein: 107g | Fat: 37g | Saturated Fat: 12g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 364mg | Sodium: 2308mg | Fiber: 2g | Sugar: 3g