Directions

1. Set to "sear" and add oil.
2. Season turkey thighs with sea salt and fresh ground black pepper.

3. Place turkey thighs in and sear on both sides until golden brown. Remove and put on a plate; set aside.

4. Add onions, carrot, celery, and cranberries to oil and sauté for a couple minutes.

5. Add garlic and tomato paste and stir well. Add wine and water to deglaze the bottom of cooker.
6. Add tomatoes, thyme, marjoram, rosemary, bay leaf, sea salt, and fresh ground black pepper. Stir well.
7. Return chicken thighs to cooker.
8. Close lid and lock. Set to "poultry" and adjust for 7 minutes.
9. When done, quick release until all pressure is released.
10. Open and set to "potato". Add potatoes and cook for an additional 10 minutes. When done, remove bay leaf and serve.