Jackfruit Turk'y N Gravy (Electric Pressure Cooker Instructions)
Your favorite holiday feast, now converted for the Instant Pot!
Servings 4 cups (approx. 4 servings, recipe easily double to feed a bigger crowd)
Equipment
- Electric pressure cooker (a link to slow-cooker instructions is provided in the notes)
- Food processor (recommended but not needed)
Ingredients
- 2 *17 oz cans young/green jackfruit in water or *brine drained and rinsed well
- 1 1/2 Tbsp poultry seasoning
- 1/2 tsp celery salt
- 1/4 tsp garlic powder
- 1/4 cup melted vegan butter soy-free if necessary
- 1 Tbsp vegan butter soy-free if necessary (or more as needed for sautéing)
- 1 large stalk celery diced small
- 1/2 large yellow onion minced as well as possible (I use my food processor)
- 3/4 tsp minced garlic
- 2 cups chicken-flavored vegetable broth (I use either *Edward & Son's Not-Chick'n Cubes or Imagine Vegetarian No-Chicken Broth in box liquid)
- 3 Tbsp sifted cornstarch
- 2 Tbsp white miso paste substitute chickpea miso for soy-free
- 1/4 tsp dried thyme
- 1/4 tsp dried sage
- 1/4 tsp ground black pepper
Instructions
- Remove seeds from jackfruit and cut off the hard triangular portions from the bottom of each piece (the non-shredded looking part). Either discard the hard parts which have been removed, or slice them up thin to use with the rest (I usually slice them up and use it to make more of the Turk'y).
- Add the jackfruit along with the poultry seasoning, celery salt, and garlic powder to a large mixing bowl. Stir until jackfruit is coated well with the spices (I use my hands). Pour the melted vegan butter over the seasoned jackfruit and stir.
- Heat the tablespoon of vegan butter in your Instant Pot using sauté. Once melted, add the diced celery and sauté for 1 minute. Next add the minced onion and garlic, saute for another minute or until celery has softened. Press cancel to turn off sauté.
- In a medium mixing bowl, whisk the sifted cornstarch into the vegetable broth. Once combined, pour the mixture into the Instant Pot.
- Add the seasoned jackfruit/butter mixture to the Instant Pot. Make sure to scrape the sides of the bowl to get all of the melted butter. Next, to the IP add the miso paste, remaining herbs, and black pepper.
- Add the IP lid, close, and secure the valve to it's "sealing" position. Use the manual setting to set the Instant Pot to high for 8 minutes. Once the 8 minutes is up, let it naturally release for 15 minutes before, carefully, switching the valve to the venting position. If needed, wait while additional steam is released before opening the IP lid.
- Using two forks, shred the pot full of jackfruit. Stir well and serve over mashed potatoes, stuffing, or your favorite side-dish.
Notes
You can find the slow-cooker instructions for this recipe (plus more holiday yumminess) here.
*Some brands of jackfruit come in 17 oz cans, and others come in 20 oz cans. Either will work; use two full cans regardless. If you prefer to use fresh jackfruit, the drained weight is 10 oz so you will need 20 oz of fresh jackfruit for this recipe. This recipe will NOT work with ripe jackfruit. However, even if fresh, jackfruit must be young/green.
*I've only used jackfruit canned in water for this recipe, but others have made it successfully using jackfruit in brine. If using jackfruit in brine, make sure to rinse the fruit, especially well, and squeeze it dry.
*For Edward & Son's Not-Chick'n Cubes, one cube equals two cups broth, so only one cube plus two cups water is needed.
When using the Instant Pot, reducing this recipe is not suggested. If increasing this recipe, please be careful not to overfill your Instant Pot to an unsafe level.