Pull the leftover turkey apart from the bird (white and/or dark meat).

Shred the meat either by hand, with a knife, or with a food processor.

Set the shredded turkey aside.

Open the Instant Pot lid and pour the broth, cranberry sauce, marjoram, thyme, salt, and pepper into the stainless steel inner pot.

Stir the sweet potato into the mixture.

Add the turkey to the mixture, folding it in to coat.

Close the Instant Pot lid (make sure the valve is up – in the position for sealing) and pressure cook on high for 18 minutes.

When the cooking time is finished, allow a natural pressure release for at least 10 minutes.

To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.

Stir the pulled turkey mixture to make sure it’s well coated with the sauce.

Serve this leftover pulled turkey recipe warm, and enjoy!