Dinner for 2

Instant Pot Turkey Legs

Name: Instant Pot Turkey Legs
Total time: 40 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 turkey legs; 1 tbsp olive oil; 1 small onion; 3 cloves garlic; 1 stalk celery; 2 bay leaves; 1 pinch rosemary; 1 pinch thyme; 1 dash sherry wine; 1 cup unsalted chicken stock; 1 tbsp regular soy sauce; kosher salt and ground black pepper to taste (optional)

Turkey legs cook under pressure with onion, garlic, herbs, stock, and soy sauce for a savory pan gravy.

Typical price

$24.83for 4 servings

$6.21 per serving$24.83 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: pressurecookrecipes.com

40 minstart to table
Mediumdifficulty
2servings as written
$$$$typical cost tier

American Dairy-free Low-carb High-protein Lunches Dinners Instant Pot Thanksgiving on a budget Back to school

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Turkey breast$3.99/lb typical	2 lb	$7.98Typical price
Onions$1.29/lb typical	0.3 lb	$0.39Typical price
Garlic$0.75 each typical	0.25	$0.22Typical price
Celery$2.29 each typical	a little	$0.22Typical price
Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical	a little	$0.08Typical price
Broth or stock$0.07/oz typical	8.25 oz	$0.58Typical price
Total for the servings shown		$12.41

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blendsWine, beer and spiritsSoy sauce

Not included in the cost.

Ingredients

2 turkey legs
1 tbsp olive oil
1 small onion
3 cloves garlic
1 stalk celery
2 bay leaves
1 pinch rosemary
1 pinch thyme
1 dash sherry wine
1 cup unsalted chicken stock
1 tbsp regular soy sauce
kosher salt and ground black pepper to taste (optional)

Steps

Set the Instant Pot to sauté, heat the oil, and brown the turkey legs for 6 minutes, turning them once.
Add the onion, garlic, and celery, then cook for 3 minutes.
Add the bay leaves, rosemary, thyme, sherry, stock, soy sauce, salt, and pepper.
Lock the lid, cook at high pressure for 22 minutes, and let the pressure release naturally for 5 minutes.
Remove the turkey and bay leaves, then simmer the liquid on sauté for 4 minutes until slightly reduced.
Check that the turkey reaches 165 F before serving it with the reduced gravy.