Pressure Cooker Turkey Breast With Marsala Mushrooms Recipe 455 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.

INSTANT POT® CHICKEN MARSALA

Steps:

• Combine flour, salt, and pepper in a shallow dish. Dredge chicken breasts through flour mixture.
• Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow pot to heat up. Add oil. Add chicken and cook until lightly browned, 3 about minutes. Turn chicken over and add mushrooms. Cook, stirring mushrooms occasionally, until other side of the chicken is lightly browned, about 3 more minutes. Pour Marsala wine around chicken. Close and lock the lid, and simmer until chicken is no longer pink in the center and the juices run clear, about 5 minutes.
• Remove chicken from the pot and place on a serving platter. Add butter to the pot. Turn off heat and stir butter into sauce until fully blended. Pour sauce over chicken breasts and serve immediately.

PRESSURE-COOKER HERBED TURKEY BREASTS

Steps:

• In a blender, process the first 15 ingredients until blended. Place turkey in a bowl or shallow dish; pour marinade over turkey and turn to coat. Refrigerate, covered, 8 hours or overnight, turning occasionally. , Transfer turkey and marinade to a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes., Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in turkey breasts should read at least 165°. Remove turkey from pressure cooker; tent with foil. Let stand 10 minutes before slicing. If desired, top with additional fresh thyme and marjoram and serve with lemon wedges.

PRESSURE COOKER TURKEY BREAST WITH MARSALA & MUSHROOMS RECIPE - (4.5/5)

Steps:

• Working with one roast at a time, locate the silver-colored sinew that runs the length of the roast. Hold the tip of the sinew and use a sharp knife to scrape it away from the meat. Trim any fat from the roast. Tie the roast crosswise at 2-inch intervals with chicken string. Repeat with the other roast. Season the breasts with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a 5 to 7 quart pressure cooker, heat 1 tablespoon of the oil over medium-high heat. Add the breasts and cook, turning occasionally, until lightly browned, about 3 minutes. Transfer to a plate and set aside. Add the remaining 1 tablespoon oil to the cooker and heat. Add the mushrooms, shallots, garlic, and thyme. Cook until the mushrooms begin to soften, about 3 minutes. Return the roasts to the cooker and add the stock and the marsala. Lock the lid in place. Bring to a high pressure over high heat. Adjust the heat to maintain pressure. Cook for 15 minutes. Remove from heat and quick release the pressure. Check the turkey for doneness: An instant read thermometer should read 160°F. Transfer the roasts to a carving board and cover loosely with foil to keep warm. Return the uncovered cooker to high heat and bring the cooking liquid to a boil. In a small bowl, sprinkle the cornstarch over the heavy cream and whisk until smooth. Whisk the cream mixture into the boiling liquid and cook until thickened. Season with additional salt and pepper. Transfer the sauce to a warmed bowl. Remove the strings from the roasts. Using a sharp knife, cut the turkey into 1/2 inch thick slices. Serve immediately, passing the sauce on the side.

TURKEY MARSALA

Steps:

• Mix flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cut each tenderloin crosswise in half; pound each piece with a meat mallet to 3/4-in. thickness. Toss with flour mixture; shake off excess. , In a large nonstick skillet, heat oil over medium heat. Add turkey; cook until a thermometer reads 165°, 6-8 minutes per side. Remove from pan; keep warm., In same skillet, heat butter over medium-high heat; saute mushrooms until tender, 3-4 minutes. Stir in broth and wine. Bring to a boil, stirring to loosen browned bits from pan; cook until liquid is reduced by half, 10-12 minutes. Stir in lemon juice and the remaining salt and pepper. Serve with turkey.

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!

TURKEY WITH MUSHROOM SAUCE

Steps:

• Place turkey in a 5-qt. slow cooker. Brush with melted butter. Sprinkle with seasonings. Top with mushrooms. Pour wine over all. Cook, covered, on low 3-4 hours (a thermometer inserted in turkey should read at least 165°)., Remove turkey to a serving platter; tent with foil. Let stand 10 minutes before slicing., Transfer cooking juices to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve turkey with sauce.

TURKEY BREAST WITH MUSHROOM SAUCE

Steps:

• Place the turkey, skin side up, in a 5 quart slow cooker.
• Brush with butter.
• Sprinkle with parsley, tarragon, salt and pepper.
• Top with mushrooms.
• Pour wine over all.
• Cover and cook on LOW for 7-8 hours.
• Remove turkey and keep warm.
• Skim fat from cooking juices.
• In a small saucepan, combine cornstarch and water until smooth. Gradually add cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

TURKEY CUTLETS MARSALA

Steps:

• Season cutlets aggressively with salt and pepper, then lightly dust them with flour.
• Melt the butter in a large sauté or frying pan set over medium-high heat, and when it begins to foam, add the turkey cutlets to the pan. Turn the heat down to medium, and cook, gently, for 3 minutes a side, being careful not to allow the butter to blacken.
• When the second side is just about done, pour the Marsala over the cutlets, and allow it to bubble and combine with the butter. Now do the same with a splash or two of the chicken stock. Cook in the pan for 2 or 3 minutes more.