Cooking a Thanksgiving dinner for 10 in your multicooker isn't the smartest use of one of the hottest appliances on the market right now, but if you are making a simple, smaller dinner, an Instant Pot could be just the tool you need to get the job done.

Ivy Manning's "Instant Pot Miracle 6 Ingredients or Less: 100 No-Fuss Recipes for Easy Meals Every Day" (Houghton Mifflin Harcourt, $21.99) includes this four-serving Instant Pot recipe for a turkey breast, stuffing and gravy, three of the key components to a traditional Thanksgiving dinner. Her technique calls for cooking the stuffing on top of the turkey and then using the juices that collect in the bottom of the pan to make the gravy. This is an ideal dish if you're having a quiet dinner, don't have a large oven or simply prefer cooking a smaller turkey breast over roasting a whole turkey.

Turkey Breast With Stuffing and Gravy

Turkey breast is exceptionally juicy when cooked in the moist environment of the Instant Pot. Use either a boneless turkey breast half with skin or a convenient tied turkey breast roast from the butcher case for this recipe. The stuffing is cooked in a metal baking pan or foil packet balanced on top of the turkey for a one-pot Thanksgiving meal anytime. If you want crispy stuffing, broil it 4 inches below the broiler element until lightly browned, 2 to 3 minutes. If you used a foil packet, transfer the stuffing to a baking dish before broiling.

— Ivy Manning

5 tablespoons unsalted butter

1 small yellow onion, chopped

2 celery ribs, chopped

4 cups dry sage stuffing mix

2 3/4 cups store-bought chicken broth, or homemade

1 (2 1/2 to 2 3/4-pound) boneless, skin-on turkey breast half or tied turkey breast roast

Salt and freshly ground black pepper

1 tablespoon olive oil

2 1/2 tablespoons all-purpose flour

Smear 1 tablespoon of the butter in a 7-inch-by-3-inch round metal baking pan, or butter the center of a 12-inch length of foil.

Put 1 tablespoon of the butter in the pot, select saute, and adjust to normal/medium heat. When the butter has melted, add the onion and celery and cook, stirring frequently, until tender, 4 minutes. Press cancel. Pour the vegetables into a bowl, add the stuffing mix and 1 1/4 cups of the broth, and stir to moisten. Pour into the prepared baking pan and cover tightly with foil. If using foil instead of a baking pan, pour the stuffing into the center of the foil and bring the edges up to create a packet; set aside.

Season the turkey breast all over with salt and pepper and drizzle with the oil. Select saute and adjust to normal/medium heat. When the pot is hot, place the turkey breast skin side down in the pot and cook until golden brown, 3 minutes. Press cancel. Remove the turkey breast from the pot.

Add the remaining 1 1/2 cups broth to the pot and scrape up any browned bits on the bottom. Place a trivet with handles into the pot and place the turkey breast skin side up on the trivet. Place the stuffing in the baking pan or foil packet on top of the turkey breast. Lock on the lid, select the pressure cook function and adjust to high pressure for 35 minutes. Make sure the steam valve is in the sealing position.

When the cooking time is up, let the pressure come down naturally for 10 minutes. Quick-release any remaining pressure. Remove the stuffing pan from the pot.

Insert an instant-read thermometer into the thickest part of the breast; it should read 160 degrees. If it doesn’t, cover the pot with a regular pot lid, select saute, adjust to less/low heat, and simmer briefly until 160 degrees is reached. Press cancel. Transfer the turkey breast to a cutting board and cover loosely with foil; leave the cooking liquid in the pot.

In a medium bowl, combine the remaining 3 tablespoons butter with the flour and stir until smooth. Select saute and adjust to normal/medium heat. Gradually whisk the flour mixture into the cooking liquid and cook until bubbly, 3 minutes. Season with salt and pepper. Press cancel. Slice the turkey roast crosswise. Serve with the gravy and stuffing. Serves 4.

— From "Instant Pot Miracle 6 Ingredients or Less: 100 No-Fuss Recipes for Easy Meals Every Day" by Ivy Manning (Houghton Mifflin Harcourt, $21.99)