INSTANT POT® TURKEY BREAST
The Instant Pot® made the moistest turkey breast I have ever made. I usually let this cook in the slow cooker all day, but this turned out so much better. I couldn't believe that I had such a wonderful meal ready in less than an hour total!
Provided by Tammy Lynn
Categories Meat and Poultry Recipes Turkey Breasts
Time 1h3m
Yield 8
Number Of Ingredients 7
Steps:
- Sprinkle onion soup mix all over turkey breast and place in the pot of an electric pressure cooker (such as Instant Pot®). Place celery and onion chunks over and around turkey breast. Pour chicken broth over turkey breast.
- Seal pressure cooker and bring to high/low pressure on the 'Poultry' setting or according to manufacturer's instructions; cook until juices run clear, about 30 minutes. Release pressure through natural-release method for about 20 minutes. Transfer turkey breast to a plate and slice.
- Change the electric pressure cooker setting to 'Saute.' Mix water and cornstarch together in a bowl; add a small amount of hot liquid from the pot. Mix until dissolved; pour into the pot and whisk well until thickened, about 3 minutes. Serve gravy alongside turkey.
Nutrition Facts : Calories 583.6 calories, Carbohydrate 5 g, Cholesterol 220.1 mg, Fat 22.1 g, Fiber 0.7 g, Protein 85.7 g, SaturatedFat 6.2 g, Sodium 655 mg, Sugar 1.2 g
INSTANT POT TURKEY BREAST RECIPE
The Instant Pot is all the rage these days and for good reason! With this recipe, you can make this deliciously juicy, and flavorful Instant Pot Turkey Breast in no time!
Provided by Camille Beckstrand
Categories Main Course
Time 1h
Number Of Ingredients 8
Steps:
- Drizzle 1 Tablespoon of olive oil all over the turkey breast and rub it in.
- In a small bowl, combine the spices.
- Rub the spice mixture all over the outside of the turkey breast.
- Add the trivet (wire rack that came with your Instant Pot) into the bottom of the pot. Pour 1/2 cup of water into the pot. Place the turkey on top of the trivet.
- Close the lid and push MANUAL (or PRESSURE COOK) and set the timer to 25 minutes.
- Once the Instant Pot cycle is complete, let the pot do a natural release cycle (should take about 10 to 15 minutes - you will hear the pin drop when the pressure has naturally released).
- Carefully unlock and remove the lid from the Instant Pot.
- Transfer the turkey breast to a cutting board, cover completely with aluminum foil and let it rest for 10 to 15 minutes before cutting into it.
- If crispier skin is desired, broil it in the oven for an additional 5-10 minutes.
- Cut turkey into slices and serve.
Nutrition Facts : Calories 502 kcal, Carbohydrate 3 g, Protein 98 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 245 mg, Sodium 1519 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BONELESS TURKEY BREAST IN THE INSTANT POT®
Shave some precious time by using your Instant Pot® to prepare this succulent turkey breast. It's perfect when you are craving turkey, but you don't want to fire up your big oven. You may serve it for a main dish, or for a hot sandwich--cook's choice! I served it with mashed potatoes and my family loved it.
Provided by Bibi
Categories Meat and Poultry Recipes Turkey Breasts
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Combine paprika, herbes de Provence, seasoned salt, salt, and pepper in a small bowl. Place the trivet of a multi-functional pressure cooker (such as Instant Pot®) on a work surface.
- Pat all sides of thawed turkey breast with paper towels until dry. Be sure to leave the mesh in place, as this holds the turkey together. Rub turkey with about 2 teaspoons olive oil, then rub with dry seasonings. Set gravy packet aside for later use.
- Turn on the cooker and select Saute function. Allow the inner pot to heat, 1 to 2 minutes. Add remaining oil to the hot pot, then add turkey breast and brown on all sides, about 5 minutes. Carefully remove turkey breast and set on the trivet. Pour chicken stock into the hot pot and scrape up any browned bits with a wooden spoon. Place the trivet and turkey breast into the pot and place celery and onions around it. Cancel Saute function.
- Close and lock the lid, set the valve to seal, and select high pressure according to manufacturer's instructions. Set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions.
- Open the pot and check internal temperature of the turkey with an instant-read thermometer. Safe internal temperature is at least 165 degrees F (74 degrees C). Lift turkey out of the pot and place on a cutting board; cover with aluminum foil. Remove the trivet and turn off the cooker.
- Strain cooking liquid into a glass measuring cup. Add enough water to make 1 1/2 cups liquid.
- Return the inner pot to the cooker, add butter, and select Saute function. Sprinkle flour into the melted butter and whisk briskly to avoid lumps. Whisk bubbling mixture for about 2 minutes, then gradually add the cooking liquid, stirring constantly. Pour in the contents of the gravy packet; cook and stir until mixture comes to a boil and thickens slightly, 5 to 10 minutes. Cancel Saute function and pour gravy into a serving container.
- Slice turkey and serve warm with gravy.
Nutrition Facts : Calories 352.9 calories, Carbohydrate 3.4 g, Cholesterol 117.3 mg, Fat 17.5 g, Fiber 0.7 g, Protein 43.2 g, SaturatedFat 5.5 g, Sodium 369.3 mg, Sugar 0.7 g
PRESSURE-COOKER ITALIAN TURKEY BREAST
This recipe makes some of the most succulent turkey I've ever eaten. High in lean protein, it's a smart entree for a special occasion. -Jessica Kunz, Springfield, Illinois
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 14 servings.
Number Of Ingredients 9
Steps:
- Place vegetables and broth in a 6-qt. electric pressure cooker. Brush turkey with oil; sprinkle with seasonings. Place over vegetables., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in turkey breast should read at least 170°. Remove turkey from pressure cooker; tent with foil. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 308 calories, Fat 13g fat (3g saturated fat), Cholesterol 106mg cholesterol, Sodium 409mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 41g protein. Diabetic Exchanges
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