Olive Balsamic Turkey Thighs
These savory, decadent Olive Balsamic Turkey Thighs are so fast and easy in the Instant Pot. Olives and balsamic vinegar give turkey dark meat a unique and absolutely divine flavor.
Servings: 8 servings
Calories:
Ingredients
- 4 pounds turkey thighs
- 3 tablespoons of spice blend below
- 3 tablespoons olive oil
- ½ cup olives I use green Spanish, stuffed with pimento
- ⅓ cup olive brine
- 2 tablespoons balsamic vinegar
- ⅓ cup broth chicken, turkey or veggie works great.
- 1 teaspoon Aleppo pepper or substitute red pepper flakes Read more about Aleppo pepper.
For the spice blend
- 1 tablespoon black pepper
- 1 tablespoon kala namak black salt or sea salt. Read more about Kala Namak salt here
- 1 tablespoon oregano
- 1 tablespoon basil
- 1 tablespoon rosemary
- 1 tablespoon powdered porcini mushrooms optional, but recommended
- 1 teaspoon garlic powder optional for low-FODMAP
Instructions
- Add spices for the spice blend to a mortar and pestal, and grind into a powder.
- Sprinkle the entire surface area of the turkey thighs with the spice blend, getting it into all the nooks and crannies. Pat to press the spices into the meat.
- In the Instant Pot, on sautee setting, or in a cast iron skillet on the stove top, brown the spiced turkey thighs in 3 tablespoons of olive oil. Try to get as much surface area browned as possible.
- Put the browned turkey thighs in the Instant Pot, if you browned them on the stove top.
- Cut about 1 inch slits in the turkey thighs and stuff with the olives. If the olives are too large, slice them in half and stuff the slits with olive halves.
- Combine the olive brine, broth, Aleppo pepper (or red pepper flakes) and balsamic vinegar in a small bowl.
- Pour the mixture over the turkey.
- Put the cover on the Instant Pot and cook for 90 minutes on poultry setting.
- When finished, use the natural release method to release the pressure.
- Serve it up! Make sure you save some of the 'sauce' to pour over the turkey, once plated.