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Instant Pot Electric Pressure Cooker Recipes
16
Cranberry Braised Turkey Wings By Laura Pazzaglia
P
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
16


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