Pressure Cooker Pulled Turkey

Pulled Turkey with a South Carolina style mustard BBQ Sauce


The Carolinas seem to have more regional BBQ styles than anywhere else in the U.S. From the tangy vinegar-based sauce of North Carolina, to the mustard-based (but still tangy) sauce of South Carolina. But there are also differences as you travel from East to West in these two states as well.

Since I used a North Carolina vinegar sauce on my Pressure Cooker Pulled Pork recipe, I moved a little further south for this recipe by using a South Carolina Mustard-based sauce.

This is still quite vinegary, but also quite tasty. If you want less of a vinegar kick, you could add a little more honey (start with an extra tablespoon and go from there).

I was originally going to do this with pork, but the turkey breast was cheaper so I thought I would try something a little different.


I bought a half turkey breast complete with skin and bone. For most recipes I would have left it intact, but in this case it works better by removing the skin and bone so you can get a nice brown crust on both sides. You could always buy a boneless breast, but my local market didn’t have any at the time.


I think I should start having a contest to guess which ingredient is missing from the ingredients photos for each recipe, since there seems to be at least one thing missing every time. This time, if you guessed Worcestershire Sauce you would be correct! And as a bonus, I didn’t have the beer in the photo either. Oh, or liquid smoke! Wow, I really dropped the ball this time!


It was Friday evening and I was feeling lazy, so instead of putting a rub together, I just used seasoned salt (I use Penzey’s 4S). It worked just fine.


The turkey breast was about 3 pounds including the skin and bone, so I am guessing it ended up being about 2 pounds. This could easily serve four, but the S.O. and I liked it so much we finished the entire thing. Of course, afterwards we spent the evening in a food coma wracked with guilt for overindulging while watching reruns of “Monk”.


I served it with a Cole Slaw with bacon and homemade mayo (I just had to get some pork in the meal somehow, didn’t I?).


This would also be great on sandwiches but I served it on plates.

Pressure Cooker Pulled Turkey
Recipe type: Entree
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 4
Pulled turkey with South Carolina style mustard BBQ Sauce
  • 2 tablespoons oil
  • 2-3 lb turkey breast
  • ½ cup beer
  • ½ cup yellow mustard
  • ½ cup apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon molasses
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon mustard powder
  • ½ teaspoon celery seed
  • 2 teaspoons hot sauce (or to taste)
  • 1 teaspoons Liquid Smoke (or to taste)
  • Salt & pepper to taste
  1. Mix together mustard, vinegar, honey, molasses, worcestershire sauce, garlic powder, onion powder, mustard powder, celery seed, hot sauce, liquid smoke and salt and pepper (mix with a whisk or blender)
  2. Rub turkey with seasoned salt
  3. Over high heat, brown the turkey breast in the two tablespoons of oil
  4. When browned on both sides, remove turkey from pan
  5. Lower heat to medium, then add beer to deglaze, scraping up the browned turkey bits from the bottom
  6. Pour in the mustard mixture and stir
  7. Add turkey back in
  8. Put lid on pressure cooker and turn heat to high and bring to high pressure
  9. When high pressure is reached, turn down heat to maintain high pressure and set timer for 40 minutes
  10. When time is up, let pressure come down naturally
  11. When pressure is down, remove turkey to platter
  12. Place pan with sauce over medium-high heat and bring to a low boil to reduce
  13. While sauce is reducing, use two forks to pull apart turkey
  14. When sauce has thickened to desired consistency, add turkey back in and stir to coat turkey entirely with sauce
  15. Remove from heat and serve


Whole “Roasted” Pressure Cooker Cauliflower

 An Easy Pressure Cooker Cauliflower RecipeCAULIFLOWER_SAUCE5 While leafing through a recent issue of Bon Appetit, I was intrigued by a picture and recipe for Whole Roasted Cauliflower with Whipped Goat Cheese, which apparently is a specialty of Domenica restaurant in New Orleans. CAULIFLOWER_INGREDIENTS Generally I am not a big fan of cauliflower, in fact when I order something in a restaurant that comes with "steamed vegetables", if one of those steamed vegetables is cauliflower, it always survives the meal, while the broccoli, carrots and various other vegetables disappear around it. Up until now, the only cauliflower dish that I usually eat is the Cauliflower Mash that I make at home, and that's only because I add various spices and dairy products so that it masks the cauliflower flavor. CAULIFLOWER_IN_PRESSURECOOKER But something about that photo of a majestic whole cauliflower, in all its charred goodness,  with a knife protruding from the top sent one thought running through my head: Challenge Accepted! The challenge in this case being how to take this recipe, which requires 15-20 minutes of boiling (after the liquid comes to a boil) and 35-40 minutes of roasting, and making it into a quick, easy pressure cooker dish. CAULIFLOWER_DRYING2 The method I came up with for getting the char on the cauliflower may not appeal to everyone, since some of you may not own a blowtorch, and some who do may not be interested in igniting it in your kitchen. But hey, I'm an urban apartment dweller and have nowhere to operate a grill, so I need to satisfy my inherent "quest for fire" in other ways. CAULIFLOWER_TORCH4 For those of you not wanting to buy or use a blowtorch, you can put it in the broiler, the only problem being that unless you have an unusually huge broiler a whole head of cauliflower will not fit in it. In this case, you can cut the cauliflower in smaller pieces and place in the broiler for 3-4 minutes. Sure, it will take away from the presentation a bit, but you are going to cut the cauliflower into portions eventually, so it won't make that much difference. For a good size head of Cauliflower (I'm guessing mine was a couple pounds), ten minutes turned out to be a good time. If you have a larger or smaller head, you will need to adjust the time in either direction. If it is larger, I would still try ten minutes, then test with a knife inserted into the center. If it feels too firm in the center, put back under pressure for another minute or so. CAULIFLOWER_BROWNED2 I also simplified the whipped goat cheese from the original recipe, and came up with more of a "goat cheese sauce". So again I rely on dairy products to make cauliflower tasty, but this is tasty indeed! I am including separate recipes for the cauliflower and goat cheese sauce below. The entire thing takes less than 30 minutes. I can't vouch for the similarity to the original since I have never had it, but I can say that this is pretty tasty, even if you aren't a big cauliflower fan.
Whole "Roasted" Pressure Cooker Cauliflower
Recipe type: Side Dish
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 4
Inspired by a recipe for Whole Roasted Cauliflower that I saw in a magazine, this quick and tasty pressure cooker version saves a lot of time and labor.
  • 1 head cauliflower (around 2-2.5 pounds)
  • 1 cup white wine
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • Juice of ½ lemon
  • 2 teaspoons red pepper flakes
  • Salt to taste
  1. Place the cauliflower in the pressure cooker pot
  2. Add all other ingredients
  3. Turn burner to high and cover pressure cooker
  4. When high pressure is reached, lower heat to maintain high pressure and set timer for ten minutes
  5. While cauliflower is cooking, prepare the goat cheese sauce (recipe below)
  6. When time is up, release pressure immediately using cold water method
  7. Place whole cauliflower on a metal baking pan
  8. If you are using the blow torch (if using the broiler, skip to next step), turn it on and go over surface of the cauliflower with the flame until the surface is browned
  9. If using the broiler, cut cauliflower into pieces, place on baking pan or broiler pan and place in broiler. Check every couple minutes until nicely browned, turning if necessary to evenly brown.
  10. Serve topped with goat cheese sauce, drizzled with olive oil and sprinkled with kosher salt



Goat Cheese Sauce For Whole "Roasted" Cauliflower
Recipe type: Side Dish
Cuisine: American
A creamy topping to be used for the Pressure Cooker Whole "Roasted" Cauliflower
  • 4 ounces goat cheese
  • 4 ounces ricotta cheese
  • ⅓ cup heavy cream
  • 1 tablespoon olive oil
  • 1 teaspoon nutmeg
  • salt and white pepper to taste
  1. Put all ingredients in bowl and blend with immersion blender (can also use blender or food processor). Spoon onto cauliflower portions