Braised Turkey with Vegetables and Brandy

• 4 turkey portions (skinned)
• 40g butter
• 1 carrot
• 1 onion
• 30 ml (2 tbsp) brandy
• 300 ml chicken stock
• 2.5 ml (1/2 tsp) dried mixed herbs
• Salt and pepper.

Peel and slice the carrots and onions. Heat the butter in the open pan. Brown the turkey pieces on all sides. Remove from pan.

Brown the carrots and onions. Place the turkey portions on top. Pour in the brandy and liquid.

Sprinkle over the herbs, salt and pepper. Close lid and set pressure selector to level 2.

Bring to pressure and cook for 12-15 minutes depending on size of the pieces.

Turn the pressure selector to the steam release position or place the cooker under cold running water. Use the cooking liquid to make gravy or a sauce.