Quick Start Guide

Instant Pot Electric Pressure Cooker Recipes

Cranberry Braised Turkey Wings By Laura Pazzaglia

ress [Saute] to pre-heat the cooker. When the

words “Hot” appear on the display melt the

butter and swirl the olive oil. Brown the turkey

wings on both sides adding salt and pepper to

taste (working in batches, if needed). Make sure that the

skin side is nicely colored. Remove the wings briefly from

the cooker and add the onion, then on top of that add

the wings (pretty browned skin side, pointing up), cranberries, walnuts, a little bundle of

Thyme. Pour the orange juice and stock over the turkey.

Close and lock the lid of the Instant Pot. Press [Manual] and then use the [+] or [-]

button to choose 20 minutes pressure cooking time.

When time is up, open the cooker using Natural Pressure Release (see page 5).

Remove the thyme bundle and carefully remove the wings to a serving dish (they may

be so tender they could fall apart). Slide the serving dish under the broiler for about 5

minutes or until the wings are sufficiently caramelized.

In the meantime, reduce the contents of the cooker to about half by keeping the

cooker uncovered and pressing [Saute’]. Pour the reduced liquid, walnuts, onions and

cranberries over the wings and serve.

Serves 6-8.

Note: Turkey wings can be fully cooked in 20 minutes while the legs (almost 6"

across) require 30 minutes and boneless turkey breasts only needs about 7 . Use only the

same cut of turkey for this recipe to ensure even cooking.

Laura has a growing collection of electric pressure cooker recipes at

www.HipPressureCooking.com

2 Tbsp Butter

2 Tbsp Oil

4 Turkey wings (2-3 lbs or 1 to

1 ½ kilos)

Salt and Pepper, to taste

1 cup Dry Cranberries or

(soaked in boiling water for 5

minutes) or 1 1/2 cup Fresh

Cranberries or 1 cup of

canned cranberries, rinsed

1 med Onion, roughly sliced

1 cup shelled Walnuts

1 cup Freshly Squeezed

Orange juice (or prepared

juice with no added sugar)

1 cup vegetable stock

1 bunch Fresh Thyme