I’ve converted your favorite vegan Thanksgiving recipe to be made in the Instant Pot! In the past we’ve used a slow-cooker, but you can now cut back on some time in the kitchen when making my most loved dish of Jackfruit Turk’y N Gravy!
I first created this dish back in 2018 and have made it for Thanksgiving and Christmas dinners for myself and others ever since. I believe it to be my most popular recipe on the blog. Why change it then? Really, I’m not, same ingredients, same great taste. However, over the last couple of years, Crockpots have become less popular, and Instant Pots (and other electric pressure cookers) are being used in more and more homes. Some simply don’t have the time (or the patience for a dish this good!) to wait several hours for their meal.
If you prefer to still use a Crockpot or other slow-cooker, my original recipe can be found here. Though 2020 has been such a crazy, hectic year for so many of us, I’m guessing you may choose to take this new detour and save yourself a few hours of waiting. There is one additional step when using this method, as the veggies need to be sautéed first, but luckily the Instant Pot gives us an option to do this right there in the pot, saving us additional dishes and time.
I call this my most loved dish, but you don’t have to take my word for it. If you want to read some of what others have said about it in the past, you can read it in the comments here. Have you tried this new version for your vegan Thanksgiving? Do you love it as we do? Let me know! Leave a new comment below, or take a pic and tag me on Instagram, @veggiesattiffanis. I hope everyone has a happy and safe holiday! Cheers!
Jackfruit Turk’y N Gravy (Electric Pressure Cooker Instructions)
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.
I made this recipe for Thanksgiving and it turned out so good that I’m doing this again for Christmas. Thank you for posting this.
Hi Edward!
I’m really glad you enjoyed my recipe, and thank you so much for letting me know! I hope you have a Merry Christmas!
-Tiffani
We have used this recipe for a few holidays but my question is can it be made ahead and frozen?
Hi Sunshine!
Thanks for asking. I haven’t tried freezing it myself, but I have a friend and client who has and says it is still delicious!
I want to try this recipe so badly for next week. I only have a crock pot. Does this recipe work well using that instead?
Hi Fantasia!
I have really good news for you, as this recipe was originally created for the Crockpot! You can find those instructions here. Let me know if you have more questions.
Best,
Tiffani
Thank you so so much! I’ll be updating you with how everything turned out! Can’t wait ☺️
Is there a recipe for the gravy alone? I’ve made this and loved it, but would also like to have some additional jackfruit-less gravy on the side this year! Can I just add everything but the jackfruit to the instantpot to make a batch of gravy? Or would I need to add some extra liquid to account for the juice from the jackfruit? Or any other adjustments you’d make without the jackfruit? Thanks for any tips!! : )
Hi Pamela!
To make gravy, I remove the jackfruit, the three seasonings the jackfruit gets tossed with (but keep the other seasonings in), and the celery. I’ve always made it in a skillet on the stove. First, sauté the onion and garlic in the butter. Divide the broth into two vessels, whisk the miso into one and the cornstarch into the other. Add the miso-broth mixture to the skillet and whisk. Next, whisk the cornstarch-broth mix and seasoning. Once thickened, remove from heat.
I’ve never tried doing gravy in the Instant Pot before, but that doesn’t mean it wouldn’t work. I know they can be wonky when there isn’t enough liquid, but I think the broth alone should be enough. Depending on the size of your IP, you may want to double the entire recipe, however, because I’ve had issues in the past trying to cook small batches of things, and without the jackfruit you won’t have a lot in there.
I hope this helps and that you have a lovely holiday!
<3 Tiffani
Thank you so much for these tips! Can’t wait to try it!
You’re very welcome! Also, one last thought… if you want to avoid having texture in your gravy (from the onion), you’ll want to blend the gravy once it’s done. Not necessary, but could be a preference.
Do you have to use butter or oil??
You could replace the “butter” with more broth, however, since the base of this dish is gravy, you’ll be missing that fat component. Cooking wise, broth should work!