Pressure Cooker Italian Turkey Breast Food

QUICK PRESSURE COOKER TURKEY BREAST RECIPE

Steps:

• Place the chicken broth in the pressure cooker and add a steamer, open fully over top. Place the onion, garlic, carrot, and celery to the steamer.
• Mix the rosemary and parsley together in a bowl.
• Pat the turkey dry with paper towels.
• Season well with salt and pepper (don't forget to season the cavity).
• Carefully use your fingers to pull up the skin from the top of the turkey breast and rub with the chopped herbs.
• Slide 4 pats of butter (about 1 tablespoon each) under the skin and a few of the sage leaves.
• Place the turkey breast in the pressure cooker.
• Seal the lid and set your pressure cooker to 30 minutes.
• Allow the pressure to cook the turkey and release the steam naturally.
• Carefully remove the turkey breast from the pressure cooker when the pressure has released.
• Place the turkey on a baking sheet and put under the broiler for a few minutes to brown the skin.
• Remove and wrap well with foil to rest.
• Remove the steamer with the cooked vegetables and discard.
• Meanwhile, melt the butter in a small saucepan. Add the flour and allow to cook for one minute.
• Ladle about a cup of the cooking liquid into the saucepan, whisking, to create a roux.
• Add a little more liquid if needed. Once the roux has come together, set your pressure cooker to simmer and add the roux.
• Allow to cook until thickened, 5 to 7 minutes. (If your pressure cooker does not have this option, continue to whisk the cooking liquid into the flour and butter mix and cook until thickened).
• Serve the turkey breast sliced with the gravy on the side.

PRESSURE COOKER TURKEY BREAST RECIPE

Steps:

• Loosen the skin on the turkey breast and rub the olive oil underneath and on top of the turkey breast. Sprinkle the turkey breast with the poultry or Italian seasoning and seasoned salt. Pour the stock into the pressure cooker. Place the turkey breast inside the pressure cooker with the cavity side down. Place the lid on the pressure cooker, seal and lock. Set the cook timer to the pressure cooker setting on high for 30 minutes. When the pressure cooker beeps, switch the valve so that the pressure slowly releases. Once released, open the lid carefully, away from your face. Remove the turkey from the pressure cooker. Test the turkey breast with a digital thermometer to be sure meat has reached at least 160°F. Set on a cutting board and let cool. For crispy skin, place the turkey breast on a baking sheet and in the broiler for about 5 to 10 minutes. Slice turkey and place on a platter before serving.

INSTANT POT® TURKEY BREAST

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.

MOIST ITALIAN TURKEY BREAST

Steps:

• Place vegetables and broth in a 6- or 7-qt. slow cooker; top with turkey breast. Brush turkey with oil; sprinkle with seasonings. , Cook, covered, on low until a thermometer inserted in turkey reads at least 170°, 5-6 hours. Remove turkey from slow cooker; let stand, covered, 15 minutes before carving. Serve with vegetables. If desired, strain cooking juices and thicken for gravy.

BONELESS TURKEY BREAST IN THE INSTANT POT®

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.

PRESSURE COOKER TURKEY BREAST

Steps:

• Remove the packaging from the turkey then run it under warm water until you can separate and remove the gravy packet from the turkey breast. You can leave the inner netting on while cooking. Rub the outside of the chicken with the poultry seasoning and set aside.
• Place the celery, onion, garlic cloves, and chicken broth in the bottom of the pressure cooker pot. Place the trivet in and set the turkey breast roast on top of it. Place the butter pats, lemon slices and rosemary on top of the turkey breast.
• Close the lid to the pressure cooker and set the valve to sealing. Then use poultry mode and adjust the time to 55 minutes and let cook (see note section for altitude adjustments.) When cooking is done, natural release for an additional 20 minutes. Then open the lid and check the temperature which should be 170˚F throughout.
• Remove the roast and strain the vegetables, reserving the broth and pour it back into the pressure cooker pot and add both gravy mixes. Turn the pot on to sauté and whisk continuously until it comes to a boil and then about 3-5 additional minutes until it thickens. Turn the pressure cooker off and remove the gravy from the heat.
• Cut off the netting and serve warm with as little or as much gravy as you want! Enjoy!

ITALIAN TURKEY SANDWICHES

Steps:

• Place turkey breast in a greased 5-qt. slow cooker. Add onion and green pepper. , Combine the chili sauce, vinegar, oregano and bouillon; pour over turkey and vegetables. Cover and cook on low for 5-6 hours or until turkey is tender., Shred turkey with 2 forks and return to the slow cooker; heat through. Spoon 1/2 cup onto each roll. Freeze option: Place cooled meat and its juices in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.