Traditional turkey roast with creamy mashed potatoes and rich gravy – a comforting family dinner made easy in Sunbeam's Pressure Multicooker.
You will need:
- 1 cup chicken stock
- ½ onion, diced
- 1 celery stick, diced
- 1 carrot, diced
- 1 tbsp dried parsley flakes
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 kg boneless turkey roast
- 6 potatoes
- ½ cup milk
- 3 tbsps butter
- 2 tbsps cornflour (optional)
- 2 tbsps water (optional)
Let's make it:
Step 1:
Combine stock, onion, celery and carrots in the Cooking Pot; stir to blend. Combine parsley flakes, garlic powder, paprika, salt and pepper in small bowl; rub onto turkey. Press BROWN and START/STOP. Preheat, add oil and turkey and brown on all sides. Add the stock, onion, celery and carrots into the pot. Press MEAT, set pressure to HIGH and time to 10 minutes. Make sure Steam Release Dial is in the “Seal” (closed) position. Press START/STOP.
Step 2:
Once cooking is complete, quick release pressure. Add potatoes to the cooking pot. Secure lid press MEAT, set pressure to HIGH and time to 20 minutes. Make sure the Steam Release Dial is in the ‘Seal’ (closed) position. Press START/STOP.
Step 3:
Once cooking is complete, quick release pressure. Remove potatoes to large bowl. Remove turkey to large cutting board. Cover loosely with foil; let stand 10 to 15 minutes before slicing. When cool enough to handle; peel potatoes. Add milk and butter; mash until desired consistency.
Step 4:
If desired, press BROWN. Stir water into cornflour in small bowl until smooth add a full stop. Whisk into cooking liquid. Cook, uncovered, on HIGH 10 to 15 minutes or until thickened. Serve chicken and vegetables with gravy.
