Okay, so I have to share my absolute favorite way to cook turkey necks – seriously, it’s a game-changer, all thanks to my trusty Instant Pot! I used to think turkey necks were such a hassle, taking hours to get tender on the stovetop. But then a friend convinced me to try them in the pressure cooker, and I haven't looked back. If you're looking for fall-off-the-bone tender, incredibly flavorful turkey necks without the all-day cooking, you're in the right place. Why the Instant Pot is Your Best Friend for Turkey Necks The magic of the Instant Pot is how it transforms tough cuts of meat into succulence in a fraction of the time. Turkey necks are perfect for this – the high pressure breaks down the connective tissues, making them incredibly tender and juicy. Plus, it locks in all those amazing flavors! My Go-To Instant Pot Turkey Neck Boil with Broccoli Recipe This isn't just a recipe; it's a comfort food experience. The rich broth, the tender meat, and the added freshness of the broccoli make it a complete meal. What You'll Need: 2-3 lbs turkey necks 1 tbsp olive oil 1 large onion, chopped 2-3 cloves garlic, minced 4 cups chicken or vegetable broth 1 tsp smoked paprika 1/2 tsp dried thyme 1/2 tsp black pepper Salt to taste 1 bay leaf 1 head of broccoli, cut into florets (fresh or frozen works!) Optional: 1-2 carrots, chopped; 1-2 celery stalks, chopped for extra flavor Let's Get Cooking! (My Easy Steps) Prep the Turkey Necks: First things first, I always rinse my turkey necks thoroughly under cold water and pat them dry with paper towels. You can trim off any excess skin or fat if you prefer, but I usually leave a little for extra flavor. Sauté Aromatics: Hit the "Sauté" button on your Instant Pot and add the olive oil. Once hot, toss in the chopped onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant. This step is super important for building flavor! Brown the Turkey Necks (Optional, but Recommended!): I find that a quick sear really boosts the flavor. Add the turkey necks to the pot and brown them on all sides for a few minutes. You don't need to cook them through, just get some nice color. If your pot isn't big enough for all of them at once, do it in batches. Deglaze: Pour in about half a cup of broth and scrape up any browned bits from the bottom of the pot with a wooden spoon. This prevents the "Burn" notice and adds amazing flavor. Add Remaining Ingredients: Return all the turkey necks to the pot (if you browned in batches). Add the remaining broth, smoked paprika, thyme, black pepper, salt, and the bay leaf. If you're using carrots and celery, add them now too. Pressure Cook: Secure the lid, make sure the venting knob is sealed, and set your Instant Pot to "Manual" or "Pressure Cook" on high for 45 minutes. Natural Release: Once the cooking cycle is complete, let the pressure naturally release for at least 15-20 minutes. This helps keep the turkey necks super tender. After 15-20 minutes, you can do a quick release for any remaining pressure. Add Broccoli: Carefully remove the lid. Now, here's where the "broccoli" comes in! Stir in the fresh or frozen broccoli florets. You can either put the lid back on and let it sit for 5-10 minutes (the residual heat will steam the broccoli perfectly) or, if you want it a bit softer, set the Instant Pot to "Sauté" for 2-3 minutes, stirring occasionally, until the broccoli is cooked to your liking. Serve & Enjoy: Remove the bay leaf. Taste and adjust seasonings if needed. I love serving these turkey necks and their rich broth over rice, mashed potatoes, or with some crusty bread to soak up all that goodness. The broccoli adds a lovely pop of color and a fresh bite! This recipe has become a staple in my home. It's hearty, comforting, and surprisingly easy for how impressive the results are. Give it a try, and let me know what you think!