Instant Pot® Thanksgiving Dinner | The Best Recipes

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Instant Pot® Thanksgiving Dinner

"Take the stress out of holiday cooking by turning to this awesome multi-tasking device. The key to getting the roasted flavor is to use a barbeque dry rub, such as the seasoning from Rendezvous in Memphis, Tennessee."

Ingredients :

  • 4 sweet potatoes
  • 2 tablespoons maple syrup
  • salt to taste
  • 1 turkey breast
  • 2 tablespoons barbeque dry rub (such as Charlie Vergos Rendezvous Famous Seasoning®)
  • 1/2 cup butter, divided
  • 1 cup chopped celery
  • 1 small onion, chopped
  • 3 cups crumbled cornbread
  • 1/2 cup chopped pecans
  • 2 slices crisp cooked bacon, cut into 1/2-inch pieces
  • 1/2 teaspoon barbeque dry rub (such as Charlie Vergos Rendezvous Famous Seasoning®)
  • 1 1/2 cups turkey stock

Instructions :

Prep : 25M Cook : 4M Ready in : 1H27M
  • Prick sweet potatoes all over with a fork. Microwave on high until tender, 8 to 10 minutes. Let cool until easily handled, about 10 minutes. Peel and mash sweet potatoes in a bowl. Mix in maple syrup. Season with salt.
  • Turn on an electric pressure cooker (such as Instant Pot(R)) and select "Saute" mode. Rub the turkey breast all over with the barbeque seasoning. Add 1/4 cup butter to the pot and allow it to melt and begin to sizzle, about 2 minutes. Place seasoned turkey breast in the pot, skin-side down. Cook until browned, about 5 minutes. Turn off heat.
  • Melt the remaining 1/4 cup butter in a skillet over medium heat. Add celery and onion; cook until slightly softened, about 2 minutes. Add cornbread, pecans, and bacon. Remove from heat; sprinkle with 1/2 teaspoon of barbeque rub. Stir cornbread dressing gently.
  • Create 2 rafts out of aluminum foil. Poke a few holes in 1 raft and fill it with the cornbread dressing. Fill the second raft with the mashed sweet potatoes.
  • Flip browned turkey breast skin-side up. Place cornbread dressing raft on top. Add stock, pouring it slowly over the dressing; it will drip down onto the cooking surface and keep turkey moist. Place the raft of sweet potatoes on top of the dressing.
  • Seal pressure cooker. Select the "Poultry" setting and set the timer for 30 minutes.
  • Release pressure naturally according to manufacturer's instructions. Let turkey breast rest for 5 minutes before slicing. Serve on a platter with cornbread dressing and sweet potatoes.

Notes :

  • To make the bird extra juicy, brine it the night before cooking.
  • Read more about making this Instant Pot Thanksgiving dinner in our article.

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