Pressure Cooker Thanksgiving Recipes

The holidays are a perfect time for using your pressure cooker. You can get things done quickly and predictably, and with more flavor. Most importantly it’s a chance to share this cooking technique with friends and family – while spending more time with them!


Soups are one of those things that you don’t want to make ahead. But, what you can do ahead of time is wash, peel and chop all of the ingredients and have the necessary spices and seasonings measured out and ready to go!

Fresh Salads

All of this salads can be prepared up to a day in advance – just keep the dressing separate – since the vinegar or lemon juice can wilt tender greens – and dress up to an hour before serving.


Simple Sides

These can be served at room temperature or just warmed up in the oven – if you’ve got the oven going at full blast you can just sit the serving dish on top to heat up a little before serving.

Instead of a Whole Turkey Try…
…these alternatives which can both be prepared and cooked the day before, and then just re-heated right before serving!


Sweet Endings

All of these delicious desserts can be prepared a day or two in advance and served at room temperature (take them out of the refrigerator as you are starting to serve dinner so that they are not too chilly).


Your Plans?
What are your favorite Thanksgiving Pressure Cooker recipes and time-saving tips?

Tell me about them in the comments section, or add a link to it if it’s online!!!

Ciao and Happy Thanksgiving from my family, to yours!





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  1. Thanks for visiting my blog, you have a great space here. Happy thanksgiving to you and your family.

  2. I really love all of your great recipes and ideas, especially the Turkey legs and sauce also the pears and naughty onions!
    This year, instead of doing one big meal at our house, I’m making all of our fav’s throught the weeks before T-Day. Like this one….

  3. I like to make the gravy ahead of time and reheat it for Thanksgiving dinner. It’s just too hectic to make gravy at the last minute when all the other dinner items need to come together at the same time.

    I make it a point to save bones in my freezer for regular bone broth making. It’s so easy and fast in the pressure cooker, and doesn’t stink up the house like a slow cooker or stock pot does. Once or twice a month I roast a half bone-in turkey breast to make sandwich meat for my teenage son’s bagged school lunches, so between turkey rib bones and/or chicken bones & scraps, I nearly always have enough bones & scraps in my freezer quickly pressure cook a couple quarts of rich, nutritious homemade broth in the pressure cooker.

    To create an even richer broth, I keep a bag of individually frozen chicken feet in the freezer and add them to the carcass bones and meat scraps, or even just use only chicken feet if I don’t have bones/meat scraps. Chicken feet make the best, richest, and easiest to make bone broth – the feet strain out so easily and the broth is like chicken jello when it’s cool – because of the high gelatin/collagen/mineral content. It’s also more nourishing than any vitamin or mineral supplement – consume homemade bone broth daily to stay healthy and during illness, when recovering from a broken bone or cavity-prone teeth, etc.

    Unfortunately, not enough people know about the wonders of homemade bone broth an especially chicken feet broth. It’s worth seeking out chicken feet – they are sold very, very cheaply and are relatively easy to find around metropolitan areas with grocery stores and supermarkets that cater to ethnic communities (try the Asian or Latino supermarkets). Even Whole Foods will sell small packages of chicken feet in the frozen cases near the meat counter if enough customers at a store ask for them – talk to the manager and fill out the customer comment/request forms repeatedly, then buy them regularly.

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