In An Instant Part 5 - Making Christmas Dinner With The Full Freezer | Instant Brands

Did you know you can cook your entire Christmas dinner straight from frozen in the Instant Pot Duo Crisp with Ultimate Lid? Well, The Full Freezer is back to show you exactly how in our In An Instant series!

Host: @thefullfreezer

All ingredients and instructions are below:

INGREDIENTS

• 780 g frozen turkey
• 250 ml chicken stock
• 2 sprigs rosemary
• 3 garlic cloves
• Olive oil
• Salt & pepper
• 400 g roast potatoes
• 200 g carrot batons
• 200 g parsnip batons
• 150 g Brussels sprouts
• 8 pigs in blankets
• 6 stuffing balls (120 g)
• Gravy, to serve

Glaze:

• Juice and zest of 1 clementine
• 3 sprigs thyme
• 1 tbsp honey
• 10 g butter
   

INSTRUCTIONS

1. Make the stock and pour it into the bottom of the pot. Place the trivet inside, rub the frozen turkey with oil, season with salt and pepper, and place it on the trivet.
2. Add a few sprigs of frozen thyme and the frozen garlic cloves. Pressure cook on high for 22 minutes, then allow the pressure to release naturally.
3. While the turkey cooks, turn on your food warmer and place your serving dish on it to warm through.
4. Meanwhile, make the glaze: add honey, orange zest and juice, and thyme to a small saucepan. Simmer over low heat until reduced to a syrup. Remove the thyme and stir in the butter. Set aside.
5. Once the pressure has released, check with a meat thermometer (e.g., Thermapen ONE) that the internal temperature has reached at least 75°C. Carefully lift the turkey out of the pot on the trivet and transfer to a board. Wash and dry the inner pot, then place it back on the base.
6. Preheat the air fryer to 170°C. While it heats, brush the turkey with the glaze. Once preheated, return the turkey on the trivet to the pot (use oven gloves, the pot will be hot). Air fry for 6–7 minutes until the skin is golden brown.
7. Carefully remove the turkey, wrap in foil, and rest in a serving dish on your food warmer.

VEGETABLES & PIGS IN BLANKETS FROM FROZEN + STUFFING

1. Preheat the air fryer to 190°C. While it heats, toss the potatoes in oil, season with salt and pepper, and place them in the air fryer basket with frozen rosemary and garlic. Air fry for 10 minutes, flipping halfway.
2. After 10 minutes, flip the potatoes, drizzle with more oil, then add the trivet and steaming basket. Place the frozen pigs in blankets and stuffing balls inside. Drizzle with oil and air fry at 170°C for 10 minutes.
3. Use a thermometer to check that the pigs in blankets and stuffing are fully cooked (75°C for 2 minutes). If not, cook for a few more minutes until piping hot. Transfer to a serving dish and cover with foil.
4. Flip the potatoes again, drizzle with oil, and cook for 8–12 minutes more at 200°C, turning after 5 minutes. Wash the steaming basket while the potatoes finish cooking. Once crispy, transfer to the large serving platter.
5. Remove the garlic and rosemary from the insert, rinse quickly, dry, and preheat again to 190°C.
6. Toss the frozen carrots and parsnips in oil and honey, place them in the air fryer basket, and use the trivet with the steaming basket to create two layers. Season with salt and pepper. Air fry for 12–15 minutes until golden, turning halfway.
7. Remove the parsnips from the top layer and add them to the serving platter with the potatoes, stuffing, and pigs in blankets.
8. Toss the frozen Brussels sprouts in oil, season, and add to the top layer. Air fry for 8 minutes at 170°C, turning halfway. Check with a thermometer for doneness, then add to the platter.
9. Cook the carrots for 5 minutes more at 170°C while plating everything else and warming through with the gravy.
10. Add the carrots to the platter, pour over gravy, and enjoy!
     

Follow Us:
TikTok: @instantpot_benelux
Instagram: @instantpot.nl
Shop: instantpot.nl

Product used: Instant Pot Duo Crisp Ultimate