Step 1

For The Turkey Thighs: Season both sides of the turkey thighs generously with salt and pepper.

Step 2

Set the Instant pot to Sauté. Add the butter and the oil and heat until the butter is melted. Add two of the turkey thighs, skin side down, and cook until the skin is nicely browned, then flip over and brown the other side. Remove these turkey thighs and set aside; repeat with the remaining turkey thighs.

Step 3

With the pot still set to Sauté, add the scallions, carrot, and celery. Season with salt and pepper and sauté, stirring often, until the vegetables have softened. Make sure to scrape up any browned turkey bits from the bottom of the pot. They add tons of flavor and color.

Step 4

Stir in the turkey stock, white wine, FreeFod Garlic Replacer and FreeFod Onion Replacer, Bring to a simmer in Cook for two minutes. Then add the turkey thighs back to the pot; you might have to nestle them in there on their sides. Lock the cover into place.

Step 5

Set Instant Pot on Pressure Cook High for 30 minutes with natural release. After the pressure has come down on its own, unlock lid and place turkey thighs on a plate and cover with foil to keep warm. Set a strainer over a bowl or large measuring cup and pour all liquid and vegetables through strainer.

Step 6

Now you have a choice: you can save the drained vegetables and serve them with your turkey (I like it this way), or you can discard. Let liquid sit for a few moments until fat separates to the top. Skim away and discard the fat.

Step 7

For The Gravy: Set Instant Pot to Sauté and melt butter. Whisk in flour and cook for a few moments until just beginning to take on color. Add reserved liquid slowly and whisk constantly, until you have a silky-smooth gravy. Taste and season with salt and pepper, if needed. Plate turkey thighs with gravy and enjoy!