Thanksgiving-Inspired Pulled Turkey
By :The Instant Pot Bible by Bruce Weinstein
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The sun doesn’t rise and set on pork, beef, and chicken when it comes to pulled dishes. You can even cook turkey tenderloins until they can be pulled into what can only be described as a one-pot version of a Thanksgiving meal, made with cranberry sauce, sage, and thyme. The shredded sweet potato adds lots of sweetness and thickens the sauce as the pieces melt into it.
Although turkey tenderloins work best because they shred into a “pulled” consistency, a chunk of boneless skinless turkey breast will do fine even if it’s not so easy to shred. Cut it into three even pieces to match the approximate size and shape of turkey tenderloins.
Votes: 5
Rating: 4.2
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Duration 15-30 min
Cooking Technique Max Pressure Cook, Pressure Cook
Prep Time 10 minutes
Cook Time 25 minutes
Servings
8 servings
Ingredients
  • 3/4 cup chicken broth
  • 1/2 cup whole berry cranberry sauce
  • 2 tbsp packed fresh sage leaves finely chopped
  • 2 tsp fresh thyme leaves
  • 1 tsp table salt
  • 1 small sweet potato peeled and shredded through the large holes of a box grater
  • 2 1/2 lbs boneless skinless turkey tenderloins
Course Main Course
Cuisine Modern
Difficulty Easy
Duration 15-30 min
Cooking Technique Max Pressure Cook, Pressure Cook
Prep Time 10 minutes
Cook Time 25 minutes
Servings
8 servings
Ingredients
  • 3/4 cup chicken broth
  • 1/2 cup whole berry cranberry sauce
  • 2 tbsp packed fresh sage leaves finely chopped
  • 2 tsp fresh thyme leaves
  • 1 tsp table salt
  • 1 small sweet potato peeled and shredded through the large holes of a box grater
  • 2 1/2 lbs boneless skinless turkey tenderloins
Votes: 5
Rating: 4.2
Rate this recipe!
Instructions
  1. Mix the broth, cranberry sauce, sage, thyme, and salt in the cooker. Stir in the shredded sweet potato, then set the turkey into this sauce, turning it to coat. Lock the lid onto the pot.
  2. Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 18 minutes with the Keep Warm setting off.
  3. Optional 2 All Pressure Cookers
    Press Meat/Stew or Pressure cook (Manual) on High pressure for 25 minutes with the Keep Warm setting off.
  4. When the machine has finished cooking, turning it off and let its pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the pot. Shred the meat with two forks in the pot, then stir well until coated with sauce. Set the led askew over the pot for 5 to 10 minutes to blend the flavors and allow the turkey to continue to absorb the sauce.
Recipe Notes

Beyond
• For a 3-quart cooker, you must use 1/2 cup broth and halve the remaining ingredients.
• For an 8-quart cooker, you must increase all the ingredients by 50 percent.
• Unfortunately, this recipe doesn’t work well on the slow cooker setting. The turkey dries out too quickly.
• For the full Thanksgiving treatment, buy corn muffins, split them in half, then toast them cut side down on a baking sheet in a 400°F oven until crisp at the edges. Serve the pulled turkey over them in bowls.

4 replies
  1. bbgoodwin@hotmail.com
    bbgoodwin@hotmail.com says:

    Pretty good! Would be 5 stars since it may have been better with turkey thighs instead, but still very tasty & moist! I left out the cranberry sauce because i dont like it and added a bit more broth.

  2. FrankandApril
    FrankandApril says:

    Its an ok recipe and i liked having an alternative however, using whole breasts, the meat wasn’t shreddable after cooking in broth as others said. Still very hood but it will need tweaking for our prefereces.

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