Poultry wings don't get much respect - they are small, bony and often chucked into stock. Turkey wings, because of their size, are the exception. The meat from a turkey wing is equivalent to (often more than) the meat of a whole chicken leg.
Turkey wings can be fully cooked in 15 minutes under pressure. The legs (almost 6" across) require a good 25-30 minutes under pressure. While sliced turkey breasts only need about 5-7. Wings are right in the middle. I recommend using only the same cut of turkey for this recipe to compensate for these differing cooking times.
What to do if you have a whole turkey to pressure cook? Use the phased cooking technique: First, brown all of the pieces. Then, pressure cook the thighs for 10-15 minutes. Next, add the wings and pressure cook for another 15 minutes. Finally, add the breast and pressure cook for another 5. It's laborious but doable.
This type of recipe is where the pressure pan (a low, wide pressure cooker) excels. They are roomy enough to brown everything at the same time and allow for all of the meat to stay in contact with the bottom of the pressure cooker (where there is the most heat).
You can absolutely make this recipe in the standard 6-8qt pressure cooker - though it will be difficult to have all of the meat perfectly cooked - as some of it will be boiled in the braising liquid and some of it will be steamed. I recommend "standing" rather than stacking the wings to achieve similar results to the pressure pan.
Click on the link below to see the recipe...