Name: Instant Pot® Thanksgiving Dinner
Prep time: 25 min
Cook time: 47 min
Total time: 87 min
Ingredients: 4 sweet potatoes; 2 tablespoons maple syrup; salt to taste; 1 turkey breast; 2 tablespoons barbeque dry rub (such as Charlie Vergos Rendezvous Famous Seasoning®); 0.5 cup butter, divided; 1 cup chopped celery; 1 small onion, chopped; 3 cups crumbled cornbread; 0.5 cup chopped pecans; 2 slices crisp cooked bacon, cut into 1/2-inch pieces; 0.5 teaspoon barbeque dry rub (such as Charlie Vergos Rendezvous Famous Seasoning®); 1.5 cups turkey stock

Instant Pot® Thanksgiving Dinner

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Take the stress out of holiday cooking by turning to this awesome multi-tasking device. The key to getting the roasted flavor is to use a barbeque dry rub, such as the seasoning from Rendezvous in Memphis, Tennessee.

Submitted by Leslie Kelly

Updated on January 14, 2022

Ingredients

4 sweet potatoes
2 tablespoons maple syrup
salt to taste
1 turkey breast
2 tablespoons barbeque dry rub (such as Charlie Vergos Rendezvous Famous Seasoning®)
½ cup butter, divided
1 cup chopped celery
1 small onion, chopped
3 cups crumbled cornbread
½ cup chopped pecans
2 slices crisp cooked bacon, cut into 1/2-inch pieces
½ teaspoon barbeque dry rub (such as Charlie Vergos Rendezvous Famous Seasoning®)
1 ½ cups turkey stock

Directions

Prick sweet potatoes all over with a fork. Microwave on high until tender, 8 to 10 minutes. Let cool until easily handled, about 10 minutes. Peel and mash sweet potatoes in a bowl. Mix in maple syrup. Season with salt.
Turn on an electric pressure cooker (such as Instant Pot®) and select "Saute" mode. Rub the turkey breast all over with the barbeque seasoning. Add 1/4 cup butter to the pot and allow it to melt and begin to sizzle, about 2 minutes. Place seasoned turkey breast in the pot, skin-side down. Cook until browned, about 5 minutes. Turn off heat.
Melt the remaining 1/4 cup butter in a skillet over medium heat. Add celery and onion; cook until slightly softened, about 2 minutes. Add cornbread, pecans, and bacon. Remove from heat; sprinkle with 1/2 teaspoon of barbeque rub. Stir cornbread dressing gently.
Create 2 rafts out of aluminum foil. Poke a few holes in 1 raft and fill it with the cornbread dressing. Fill the second raft with the mashed sweet potatoes.
Flip browned turkey breast skin-side up. Place cornbread dressing raft on top. Add stock, pouring it slowly over the dressing; it will drip down onto the cooking surface and keep turkey moist. Place the raft of sweet potatoes on top of the dressing.
Seal pressure cooker. Select the "Poultry" setting and set the timer for 30 minutes.
Release pressure naturally according to manufacturer's instructions. Let turkey breast rest for 5 minutes before slicing. Serve on a platter with cornbread dressing and sweet potatoes.

Cook's Note:

To make the bird extra juicy, brine it the night before cooking.

Read more about making this Instant Pot Thanksgiving dinner in our article.

Nutrition Facts (per serving)

754	Calories
39g	Fat
63g	Carbs
39g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 754
% Daily Value *
Total Fat 39g	50%
Saturated Fat 17g	87%
Cholesterol 170mg	57%
Sodium 2637mg	115%
Total Carbohydrate 63g	23%
Dietary Fiber 8g	29%
Total Sugars 17g
Protein 39g	78%
Vitamin C 6mg	7%
Calcium 194mg	15%
Iron 4mg	22%
Potassium 1063mg	23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.