Thanksgiving dinner whipped up in the Instant Pot, effortless yet delicious…
In Canada, Thanksgiving is celebrated in October while in the US celebrated in November. It’s a harvest festival and this year I had a bountiful harvest from my vegetable garden. I’m truly grateful, thankful & blessed.
Hope everyone had a great Thanksgiving.
Every Thanksgiving, I whip up a Thanksgiving dinner. This time, I cooked all the dishes in the Instant Pot. In the Instant Pot, it was effortless cooking & everything turned out delicious.
Here is the menu
- Butternut Squash Soup
- Whole Roasted Chicken
- Mashed Potatoes
- Peach Cranberry Chutney
- Green Beans Stir Fry with Caramelized Shallots
- Gravy
- Apple Panna Cotta
Cooking Video
Instant Pot Whole Chicken Roast
Instant Pot Whole Roasted Chicken
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Author: Thasneen
Recipe type: Main
Serves: 8 People
Ingredients
- Whole Chicken- 2.5 Kg or 5.5 Lb
For Marination
- Ground black pepper- 2 tsp
- Paprika- 2 tbsp
- Ground cumin- 2 tsp
- Dried herb seasoning- 1 tbsp
- Fresh lemon juice- 6 tbsp
- Salt- 2 tsp
For Filling Cavity
- Rosemary- 2 sprigs
- Oregano or Thyme- 2 sprigs
- Lemon slices- 3 slices
- Garlic cloves- 5
- Onion, quartered- 1
For making Gravy
- Corn starch- 2 tbsp
- Cold water- 3 tbsp
Instructions
Marinating Chicken
- I've skinned the chicken, if you prefer you can keep the skin.
- Spread the marination spices & lemon juice all over the whole chicken & spread well.
- Stuff the cavity with the above-mentioned fillings.
- Using a kitchen twine, tie the leg-thighs & wings, put a few knots.
- Let the chicken marinate for an hour or longer, can be kept in the refrigerator.
Pressure Cooking Whole Chicken
- Place the marinated whole chicken into the stainless steel pot.
- I've used Instant Pot Duo Crisp + Air Fryer, 8 quarts.
- If you are using 6 quarts Instant Pot, use a chicken weighing 1.5 to 2 kgs. Large chicken might not fit into 6 quarts.
- Close the pot with the lid.
- Select Pressure cook setting. Set time to 20 minutes at High pressure.
- After 20 minutes of pressure cooking, let the pressure release naturally for 5 minutes and then do a quick pressure release.
- Open the lid.
- Take the pressure cooked chicken out of the stainless steel pot, transfer to a platter.
Making Gravy
- There will be liquid or flavourful chicken broth left in the pot. Do not discard the liquid.
- We will be making the gravy using the chicken broth.
- Turn on the Saute setting, temperature should be medium or normal.
- Let the chicken broth come to a slight boil.
- In a bowl, combine corn starch and water without any lumps.
- Add the corn starch slurry, combine well.
- The gravy will thicken and turns shiny.
- Remove the pot from the main pot.
- Transfer the gravy to a bowl & keep covered.
Air Frying the Pressure Cooked Chicken
- Let's air fry the pressure cooked chicken, that way the outside of the chicken will turn golden brown in color & crispy.
- I've used Instant Pot air fryer. if you have any other kind of air fryer you can use that.
- Or roast the chicken in an oven- preheat oven to 400 F, grease the chicken with oil or butter & roast for 15 to 20 minutes till the outside turn golden brown.
- Place the stainless steel pot in the Instant Pot. Place the air fryer basket in the pot.
- Grease the air fryer basket with non-stick cooking spray.
- Spread oil or butter over the pressure cooked whole chicken.
- Place in the air fryer basket.
- On the chicken, add fresh herbs like rosemary & oregano.
- Close the pot with the air fryer lid.
- Select Air fry, set temperature to 400 F, time 10 minutes.
- After 10 minutes, if you are serving the whole chicken right away you can transfer to a platter.
- Otherwise, keep the chicken in the Instant Pot with the air fryer lid, it will stay warm.
- Carve the chicken, pour the gravy over the chicken & enjoy.
- Chicken will taste aromatic, along with gravy so delicious. Enjoy!
Instant Pot Butternut Squash Soup
Instant Pot Butternut Squash Soup
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Author: Thasneen
Recipe type: Soup
Serves: 5 People
Ingredients
For pressure cooking
- Butternut squash, diced- 3 cups
- Onion, chopped- 1
- Celery, chopped- 1 rib
- Chicken broth or vegetable broth, low sodium- 2 cups
- Ground black pepper- ½ tsp
- Salt- ½ tsp
Saute cooking
- Paprika- 1 tsp
- Cream- ½ cup
- Ground black pepper- ¼ tsp
Instructions
- Cut the butternut squash to cubes.
- Into the stainless steel pot, add all the ingredients mentioned 'for pressure cooking'.
- Combine well.
- Close the pot with the lid.
- Select Pressure cook setting, set time to 15 minutes at high pressure.
- After 15 minutes of pressure cooking, let the pressure release naturally for 5 minutes and then do a quick pressure release.
- Open the lid.
- Butternut squash will be fork tender, using a wooden spoon mash the butternut squash.
- Using an immersion blender, puree everything. Or puree in a blender.
- Select Saute setting, temperature should be medium.
- Add paprika, cream and ground black pepper, combine well.
- Let the soup come to a slight boil.
- Remove the pot from the main pot.
- Serve into soup bowls, top with dried cranberries.
- Enjoy this rich, creamy & delicious soup, so comforting.
Instant Pot Mashed Potatoes
Instant Pot Mashed Potatoes
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Author: Thasneen
Recipe type: Side dishes
Serves: 6 People
Ingredients
For Pressure Cooking
- Russet potatoes- 4, peeled & quartered
- Salt-1 tsp
- Ground black pepper-1/2 tsp
- Water- ½ cup
Saute Cooking
- Butter, unsalted- 2 tbsp
- Cream- ½ cup (or add milk)
- Grated cheddar cheese- 1 cup
Instructions
- Add potatoes to the stainless steel pot along with water, salt, and ground black pepper.
- Close with the lid.
- Select pressure cook setting, set time to 15 minutes at high pressure.
- After 15 minutes of pressure cooking, let the pressure release naturally for 5 minutes and then do a quick pressure release.
- Open the lid.
- There wouldn't be much liquid in the pot, so no need to drain the liquid.
- Using a wooden spoon or potato masher, mash the potatoes without any lumps.
- Select Saute setting, temperature should be medium.
- Add butter, cream, and cheese; mash well without any lumps.
- Transfer to a bowl.
- Creamy & cheesy mashed potatoes ready to be devoured.
Instant Pot Peach & Dried Cranberry Chutney
Instant Pot Peach Dried Cranberry Chutney
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Author: Thasneen
Recipe type: Side dish
Serves: 6 People
Ingredients
- Ripe Peach, chopped- 3
- Dried cranberries- 1 cup ( do not use fresh cranberries)
- Sugar- ¾ cup
- Apple cider vinegar- ½ cup
- Ginger, grated- 1 tsp
- Ground cinnamon- ½ tsp
- Bay leaves- 1
- Chili powder or ground black pepper- ½ tsp
Instructions
- For making this, do not use fresh cranberries.
- Dried cranberries will be sweetened, which can be used for making this chutney.
- Into the stainless steel pot, add all the ingredients. Combine well.
- Select Saute setting, temperature should be medium.
- Close the pot with a lid, cook covered for a few minutes.
- Open the lid & combine everything well.
- Continue to cook till the chutney starts to thicken. I've cooked for total 20 minutes.
- Every 4 to 5 minutes, give everything a good mix to ensure nothing is stuck to the pot.
- If the bottom of the pot is turning brown, add ¼ cup water & continue to cook covered.
- Once the chutney starts to thicken, remove the pot from the main pot.
- Transfer to a bowl & keep covered.
- Let cool down, this chutney can be chilled & enjoyed.
- Leftovers can be kept in the refrigerator for a few days.
- Enjoy the sweet, tangy & spicy chutney, absolutely delish.
Instant Pot Green Beans with caramelized Shallots
Instant Pot Green Beans With Caramelized Shallots
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Author: Thasneen
Recipe type: Side dish
Serves: 5 people
Ingredients
- Olive oil- 1 tbsp
- Garlic, sliced- 3
- Shallots, cut long vertically- 4 or 6 pearl onions
- Whole Green beans- 30
- Soy sauce- 3 tbsp
- Salt- ½ tsp
- White Sesame seeds- 1 tbsp (optional)
- Pecans or Walnuts- ¼ cup
Instructions
- Add the green beans into the stainless steel pot along with 1 cup water.
- Select Saute setting, temperature should be medium.
- Close the pot with a lid, cook covered for a few minutes till green beans turn soft.
- Do not overcook the green beans.
- Drain the water & keep aside the cooked green beans.
- Select Saute setting, temperature should be medium.
- Let the stainless steel pot turn hot.
- Add oil followed by garlic; saute for 2 minutes.
- Add shallots, season with salt; saute for 2 minutes.
- Add pecans or walnuts, combine well, saute till shallots turn light golden in color.
- If the pot is turning brown, add ¼ cup & combine well.
- Add green beans, combine well.
- Add soy sauce & sesame seeds, combine well.
- Saute for 2 minutes.
- Remove the pot from the main pot.
- Transfer to a platter & enjoy.
Instant Pot Apple Panna Cotta
Instant Pot Apple Panna Cotta
Prep time
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Author: Thasneen
Recipe type: Dessert
Serves: 5 people
Ingredients
- Apple, chopped- 2 (any sweet variety), pureed with ¼ cup cream
- Cream- 2 cups (table cream or heavy cream)
- Sugar- ½ cup
- Agar-agar strands- ½ cup ( 2 inch slice) in ½ cup water
- Chocolate, for garnishing
Instructions
- As a thickening agent, I've used agar-agar strands. It's a vegetarian alternative to gelatin and is a seaweed.
- If using strands, take ½ cup of 2 inch slice strands. Or use 1 tbsp powdered agar agar. Or use gelatin 1 tbsp soaked in 3 tbsp water.
- Into a saucepan, add ½ cup agar agar strands & ½ cup water, cook over medium heat till agar dissolves in water.
- On the Instant Pot-Select Saute setting, the temperature should be medium.
- Into the Instant Pot stainless steel pot, add cream & sugar; combine well.
- Cook for 2 minutes.
- In a blender, puree apples with ¼ cup cream (Do not add water for pureeing, the color will change).
- Add the pureed apples to the cooked cream & sugar, combine well.
- Add the dissolved agar-agar, combine well.
- Cook for 2 minutes.
- Remove the pot from the main pot.
- Let cool down for a few minutes.
- Pour into dessert bowls.
- Chill in the refrigerator and let set for an hour to 2 hours.
- While serving, garnish the panna cotta with grated or shaved chocolates.
- Don't skip adding chocolate.
- Tastes heavenly along with the chocolates.
