Pressure-Cooker Turkey with Sweet Potato Gravy

A holiday table, or any ordinary Tuesday, deserves real gravy. This version is thickened entirely by pureed white sweet potato and onion, so it pours the way gravy should without leaning on flour or a boxed mix.

The gravy is built on bone broth, one of the gentlest ways to bring collagen and glycine to a meal, both involved in supporting the gut lining. The turkey breast gives you a clean, lean protein to anchor the plate, and the pressure cooker does the hard part while the puree does the rest.

A turkey is a big bird and a real life given for your table. Let there be a small pause of gratitude before you slice it, whether this is a holiday or an ordinary night at home.

Ingredients

Gravy:

• 2 cups diced yellow onion
• 1 1/4 cups diced peeled white sweet potato (this is what thickens the gravy, in place of any flour or cornstarch)
• 1 cup homemade bone broth
• 1 bay leaf
• half a rosemary sprig
• sea salt

Turkey:

• 2 pounds skinless boneless turkey breast (or a breast and thigh mix)
• dried thyme
• dried parsley
• dried rubbed sage
• sea salt
• 1/2 cup bone broth
• 1 bay leaf

Method

This is the Instant Pot path, which is the primary method.

• Add all the gravy ingredients to the pot. Pressure cook on high for 5 minutes, then quick release. Blend the contents smooth right in the pot or in a blender. It thickens further as it cools.
• Rub the turkey all over with the thyme, parsley, sage, and salt. Set it into the pot, pour the half cup of broth around it, lay a bay leaf on top, and run the poultry setting for 15 minutes.
• Quick release, lift out the turkey, slice it, and serve coated in the warm gravy.

Stovetop variation

If you do not have a pressure cooker, this still works on the stove. For the gravy, simmer the onion, sweet potato, broth, bay, rosemary, and salt in a covered saucepan until the sweet potato is fully soft, roughly 20 to 25 minutes, then blend smooth. For the turkey, sear the seasoned breast in a little coconut oil, add the broth and bay leaf, cover, and gently braise over low heat until it reaches a safe internal temperature, turning once. (Stovetop times are an ARM estimate and want a test.)

*Adapted from grazed-and-enthused*