These instant pot turkey legs are perfect for an easy dinner any time of the year or for your Thanksgiving turkey. They are a lot easier to make than a whole turkey!
Wash and pat dry the turkey legs with a paper towel.
In a large bowl, mix the spices together. Liberally rub all over the turkey legs.
Turn the instant pot pressure cooker to the sauté setting.
Add the chopped onions and garlic and stir for a few minutes. Add the turkey legs and brown for a few minutes.
Pour in the chicken broth and scrape the bottom of the instant pot to deglaze.
Press the manual button on your Instant Pot and set the cook time to 20 minutes on high pressure.
When done, let it do a natural release for 10 minutes, then quick release the remaining pressure by turning the knob at the top to the venting position.
Take out the turkey legs and set them aside, then turn the instant pot back to sauté mode.
In a small bowl, add 1 teaspoon of arrowroot powder and 1 tablespoon of water, then mix together.
Pour it into the instant pot and stir quickly. It will begin to thicken after a few minutes.
Pour the gravy over the turkey legs and serve.
Notes
This recipe serves 3 and contains 1 net carb per serving.
If you cannot find a full turkey leg package at your local grocery store, you can usually find chicken legs, thighs, or even turkey wings that are a good substitute.
Be sure to check your turkey's temperature with a meat thermometer to ensure that it is cooked properly and not in the danger zone.
If you want your turkey to have a crispy skin, you can cook it in the oven on high heat for a few minutes.
If you are making this recipe for Thanksgiving or another holiday, you can easily double or triple the recipe to accommodate a larger crowd.
Make sure to let your turkey legs rest for at least 10 minutes before cutting into them. This will allow the juices to redistribute and make for a juicier final product.
If you would like to add some more fresh herbs to this recipe, you can add rosemary, bay leaves, sage, or fresh thyme.