How to Make Instant Pot® Thanksgiving Dinner - A Step-by-Step Guide

Thanksgiving is a time for family, gratitude, and of course, delicious food. As the holiday approaches, many of us start planning the perfect Thanksgiving menu, looking for a way to create a delicious feast without spending hours in the kitchen. If you're someone who loves the idea of a classic Thanksgiving dinner but wants to spend less time cooking, an Instant Pot® Thanksgiving dinner might just be the solution you've been looking for.

An Instant Pot® is a versatile kitchen gadget t...

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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®)
  • ½ cup butter, divided
  • 1 cup chopped celery
  • 1 small onion, chopped
  • 3 cups crumbled cornbread
  • ½ cup chopped pecans
  • 2 slices crisp cooked bacon, cut into 1/2-inch pieces
  • ½ teaspoon barbeque dry rub (such as Charlie Vergos Rendezvous Famous Seasoning®)
  • 1 ½ cups turkey stock

Information

  • Prep Time: 25 mins
  • Cook Time: 47 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 27 mins
  • Servings: 4
  • Yield: 4 servings

  • 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®) 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.
  • Nutrition

    754 cal.

    • Total Fat: 39g
    • Saturated Fat: 17g
    • Cholesterol: 170mg
    • Sodium: 2637mg
    • Total Carbohydrate: 63g
    • Dietary Fiber: 8g
    • Total Sugars: 17g
    • Protein: 39g
    • Vitamin C: 6mg
    • Calcium: 194mg
    • Iron: 4mg
    • Potassium: 1063mg