6potatoesred or Yukon Gold, cut into 3-inch quarters (peeling is optional)
3cupschicken brothor stock, low sodium or regular
⅓cupwhole milkhalf and half, or cream
4tablespoonsbutter
1Tablespoonsgarlic powder
salt and black pepper
For the gravy
2tablespoonscornstarch
2tablespoonscold water
Instructions
For the Turkey and Potatoes:
Set Instant Pot to sauté mode by pushing the sauté button. Add olive oil. Rub all-purpose seasoning over all sides of the turkey tenderloins.
When the pot is ready, brown each tenderloin on all sides, until lightly golden. This takes about 3-4 minutes. While the turkey is searing, prepare the potatoes.
Remove the breast tenderloins and let rest on a plate. Add the broth to the pot and stir to deglaze the pan.
Press the cancel button. Add potatoes to the bottom of the pot and place the turkey tenderloins on top. Twist on the Instant Pot lid, turn the pressure lever to seal (if needed), then press the high-pressure button and set for 8 minutes.
When pressure cooking is complete, do a natural release for 10 minutes (let the pot rest undisturbed), then perform a quick release (turn or depress the pressure valve).
Transfer turkey to a serving platter and cover loosely with foil.
Mash the Potatoes:
Using a slotted spoon, add the potatoes to a large mixing bowl. Add milk/cream, butter, and seasoning. Mash the potatoes with a potato masher or hand mixer. Cover with foil or a lid.
Make the gravy:
Press the sauté button until it says HIGH. In a cup, mix the corn starch and cold water. Using a whisk, stir the mixture with the broth until smooth. Continue stirring until the gravy is thick and bubbly.
Serving Tips
Slice tenderloin breasts into 1" slices before serving. Drizzle gravy over. Add a sprig of rosemary to the serving platter for garnish.
Notes
Leftovers will last for up to 4 days in the refrigerator. Let everything cool completely and transfer to individual airtight containers before placing in the fridge.