3 Turkey thighs
3 small or 1 medium onion
3 cloves of garlic
salt and pepper to taste
2 cups of turkey stock, or chicken stock if you have to
2 tbsp red wine vinegar
8 tbsp flour
1/2 cup water
Brown your thighs on all sides. I use the sear function on the PC to keep the mess low, about 3 minutes per side. This will help to ensure good flavoring, especially if the thighs are still partially frozen.
Once browned, set the thighs to the side, add some oil if necessary, and saute your onion until translucent about 5 minutes, then add the garlic.
When you can smell the garlic starting to cook, add the thighs back to the pot, pour in the stock and red wine vinegar, lock the lid on, and cook on high pressure for one hour.
While it’s cooking, clean up, prepare your side dish, and measure out your flour and water for the thickener.
When the turkey is done, remove the thighs to plates or serving platter.
In a bowl, whisk the flower into the water until well blended.
When well combined, whisk the flour mixture into the pressure cooker pot with the stock and onions, and allow to thicken on the keep warm setting or low heat for 15 minutes or desired thickness.
Serve with vegetables or side of choice.