Ingredients

The following ingredients have 4 Servings
  • 1 Large Turkey Crown
  • 1 Medium Brown Onion
  • 3 Carrots
  • 2 Celery Sticks
  • 4 Small White Potatoes
  • 2 Tbsp Extra Virgin Olive Oil
  • 480 ml Turkey Stock
  • 240 ml White Wine
  • 2 Tbsp Thyme
  • 2 Tsp Mustard
  • Salt & Pepper
  • Instant Pot

Instruction

  • Put your instant pot on sauté and warm it up. Add half of the extra virgin olive oil. Once warm, season your turkey breast skin with salt, pepper and half the thyme. Sauté the turkey until it has got a little colour but not overly brown. Remove the turkey and put to one side.
  • Next clean and dice the celery, and then peel and dice the potatoes, carrots, and onion. Load into the instant pot, add the rest of the extra virgin olive oil and sauté for 3 minutes or until the onion has started to soften. Cancel the sauté and deglaze the instant pot with the white wine and the turkey stock. Give it a really good stir.
  • Place the turkey crown back into the instant pot, breast side up and place the lid on the instant pot, set the valve to sealing and pressure cook for 35 minutes followed by a 15 minute natural pressure release. Remove the lid after your natural pressure release, remove the turkey and put to one side to cool.
  • Then slice two slices from your turkey and load into the blender along with 240ml/1 cup of the stock, mustard, plus 3tbsp of potatoes and carrots from the instant pot. Blend until you have a creamy turkey gravy.
  • Then once the turkey has rested serve it with your favourite sides and your turkey gravy.