I love gravy. It has always been my favorite part of any holiday meal and so I was thrilled that the gluten free gravy I created last year from the drippings of our Thanksgiving turkey was plate-licking delicious. Unfortunately, that gravy was the end result of a process that started 24 hours prior and I just don’t have that kind of time or energy more often than once or twice a year (or the refrigerator space for the leftovers!). This recipe for a much faster version of paleo turkey and gluten free gravy uses my new favorite kitchen toy – a pressure cooker – to create a juicy turkey breast and luscious gravy that comes very close in flavor and is on the table in under two hours.
Why a pressure cooker?
I am a big fan of reality TV cooking competitions, where pressure cookers appear any time the chef-testant has to prepare food that normally needs low and slow cooking in a very short amount of time. Pressure cooker fans point out that they also save money by using less energy and keep your house cooler and that they create a more concentrated flavor.
So pressure cookers have intrigued me for a while, but it wasn’t until I started hearing other paleo bloggers sign the praises of a certain electric pressure cooker that could also double as a slow cooker when I really got interested. My kitchen is overrun with gadgets and appliances, so I was very intrigued with the idea of something that could do double duty. Turns out, there are a number of models that do this but most have a non stick interior, which was something I definitely wanted to stay away from. I did a bit of research and eventually settled on the Instant Pot, which is stainless steel, and can also be used as a rice cooker and yogurt maker if you are the sort of paleo peep who is into that stuff!
I’ve been experimenting with the Instant Pot for a while now and have successfully made some incredible pulled pork from a pork shoulder roast, a “smoked” beef brisket, beef shanks with an Italian sauce, and braised chicken legs with potatoes. As I continue refining my technique, I will eventually share these recipes too so stay tuned! The single best use of the pressure cooker though is for making bone broth. My old method required simmering for 10-12 hours, which I usually did overnight. The problem is that our bedroom is directly above the kitchen and the lovely odor would travel right up and into my dreams, causing me to wake up hungry (not the worst problem in the world, but a little annoying… especially when that happened at 3AM!). In the pressure cooker, I can create the same nourishing and gut healing broth in just about 2 hours and sleep much more soundly.
Notes for healing diets:
- Paleo autoimmune protocol (AIP) / The Paleo Approach (TPA): Use coconut oil for the cooking fat and omit pepper. Since the alcohol content is significantly reduced in the cooking process, the wine is an acceptable ingredient but use your best judgment and omit if you are particularly sensitive.
- Specific Carbohydrate Diet (SCD): Do not use the optional tapioca starch. Make sure you use a dry white wine.
- Low-FODMAP: Omit the onion and garlic and double the amount of carrot and celery.
- 1 4-5 pound bone-in, skin-on turkey breast
- black pepper (omit for AIP)
- 2 tablespoons ghee or butter (use coconut oil for AIP)
- 1 medium onion, cut into medium dice
- 1 large carrot, cut into medium dice
- 1 celery rib, cut into medium dice
- 1 garlic clove, peeled and smashed
- 2 teaspoons dried sage
- ¼ cup dry white wine
- 1½ cups bone broth (preferably from chicken or turkey bones)
- 1 bay leaf
- 1 tablespoon tapioca starch (optional)
- Pat turkey breast dry and generously season with salt and pepper. Melt cooking fat in pressure cooker bot over medium high heat. [If using an Instant Pot, use the "saute" function. If using another brand of electric pressure cooker, consult your user's manual.] Brown turkey breast, skin side down, about 5 minutes, and transfer to a plate, leaving fat in pot.
- Add onion, carrot, and celery to pot and cook over medium heat ["saute" function on Instant Pot] until softened, about 5 minutes. Stir in garlic and sage and cook until fragrant, about 30 seconds.
- Pour in wine and cook until slightly reduced, about 3 minutes. Stir in broth and bay leaf. Using wooden spoon, scrape up all browned bits stuck on bottom of pot.
- Place turkey skin side up in post with any accumulated juices.
- Lock lid in place and set electric pressure cooker for 35 minutes on high pressure. If using a stovetop pressure cooker, adjust heat as necessary to maintain high pressure for 35 minutes.
- Use quick release method (see manufacturer directions) and carefully remove lid.
- Transfer turkey breast to carving board or plate and tent loosely with foil, allowing it to rest while you prepare the gravy.
- Use an immersion blender or carefully transfer cooking liquid and vegetables to blender and puree until smooth. Return to medium high heat and cook until thickened and reduced to about 2 cups. Adjust seasoning to taste.
- OPTIONAL: If you prefer a thicker gravy. Combine a tablespoon of tapioca starch with a tablespoon of warm water and whisk into the gravy at the very end of your cooking time.
- Slice turkey breast and serve with hot gravy.
Like this recipe? Get another 140 more like it in The Paleo AIP InstantPot Cookbook! Click here to learn more.
Shared on Paleo AIP Recipe Roundtable.PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.