NATURAL RELEASE / GLUTEN-FREE
Braised Turkey Thighs with Mushrooms and Cream
4 servings
These turkey thighs are cooked for less time than those in the previous recipe. Here, we want them to have a more “roasted” texture to go with the cream sauce, rather than the falling-off-the-bone dark-meat texture that went better with the last braise’s sauce.
2 tablespoons butter
Two 1½-pound skin-on, bone-in turkey thighs
¼ teaspoon table salt
¼ teaspoon ground black pepper
½ cup frozen pearl onions (do not thaw)
1 pound white button mushrooms, thinly sliced
¼ cup brandy
⅔ cup chicken broth
2 teaspoons dried tarragon or thyme
1 teaspoon Dijon mustard
¼ cup heavy cream
1.
Press the button for: SAUTÉ
Set it for: MEDIUM, NORMAL, or CUSTOM 300°F
Set the time for: 25 minutes
If necessary, press: START
2. Melt the butter in a 6-quart cooker. Season the turkey thighs with the salt and pepper, then add them skin side down to the cooker, working in batches if necessary. Brown well without turning, until the skin easily releases from the pot’s surface, 4 to 5 minutes. Turn and continue browning until golden, about 3 minutes. Transfer them to a nearby bowl.
3. Add the pearl onions and cook, stirring occasionally, until lightly browned in places, about 4 minutes. Add the mushrooms and continue cooking until they give off their internal liquid and it reduces to a glaze, about 5 minutes.
4. Pour in the brandy and scrape up any browned bits on the pot’s bottom. Turn off the SAUTÉ function and stir in broth, tarragon, and mustard. Nestle the thighs into the sauce and pour any of their juice in the bowl over them. Lock the lid onto the pot.
Set the machine for: PRESSURE COOK
Set the level for: MAX
The valve must be: 
Set the time for: 16 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: MEAT/STEW, PRESSURE COOK, or MANUAL
Set the level for: HIGH
The valve must be: Closed
Set the time for: 20 minutes with the KEEP WARM setting off
If necessary, press: START
6. When the machine is finished cooking, turn it off and let its pressure return to normal naturally, about 15 minutes. Unlatch the lid and open the cooker. Transfer the thighs to a cutting board.
7.
Press the button for: SAUTÉ
Set it for: MEDIUM, NORMAL, or CUSTOM 300°F
Set the time for: 5 minutes
If necessary, press: START
8. Bring the sauce to a simmer, stirring occasionally. Stir in the cream and continue cooking for 2 minutes, to reduce the sauce a little and thoroughly incorporate the flavors of the cream. Turn off the SAUTÉ function and remove the insert from the pot to stop the cooking. Ladle the sauce over the turkey thighs when serving.