PRESSURE COOKER TURKEY BREAST
Make quick work of your Thanksgiving turkey when you swap out the whole bird for quicker-cooking turkey breast and pull out your multi cooker for this Instant Pot turkey breast recipe complete with must-have turkey gravy.
Provided by BHG Test Kitchen
Time 1h5m
Number Of Ingredients 11
Steps:
- In a 6 to 8-quart electric pressure cooker place the onion, carrots, celery, and garlic, Add chicken broth. Top with turkey. Season with poultry seasoning, salt, and pepper. Drizzle with butter.
- Lock lid in place. Set cooker on high pressure to cook for 25 minutes for bone-in turkey, 20 minutes for boneless. Quickly release pressure. Open lid carefully.
- Check turkey with an instant-read thermometer in the thickest part of the breast; it should register at least 165°F. (If desired, for bone-in turkey, preheat broiler. Place turkey in a shallow baking pan. Broil 5 inches from the heat for 1 to 2 minutes or until skin is browned.) Remove turkey to a platter; cover and let stand 10 minutes.
- Meanwhile, use a slotted spoon to remove vegetables to platter with turkey. Transfer liquid to a measuring cup; measure 1 1/2 cups liquid. Return to cooker. In a small bowl whisk together 1/2 cup cold water and 1/4 cup flour. Add to liquid in cooker. Turn cooker to saute setting and cook and stir until thickened. Season to taste with salt and pepper. Serve gravy with turkey and vegetables.
Nutrition Facts : Calories 268 kcal, Carbohydrate 7 g, Cholesterol 117 mg, Protein 47 g, SaturatedFat 3 g, Sodium 473 mg, Sugar 2 g, Fat 6 g, UnsaturatedFat 3 g
PRESSURE COOKER TURKEY BREAST
The turkey meat is seasoned perfectly with herbs and so juicy! It's absolutely delicious and incredibly easy to make. No brining and no basting needed!
Provided by Rika
Categories Main Dish
Number Of Ingredients 20
Steps:
- Combine the Dry Rub: In a small bowl, combine the garlic, sage, thyme, rosemary, mustard, paprika, salt, pepper, and olive oil to make a seasoning paste.
- Rub the turkey breast with the dry rub and spread it evenly under the skin. Set aside.
- Select SEAR/SAUTÉ, when it's hot, melt 2 tbsp of butter. Add onion and cook just until tender. Add ½ cup of white wine, ½ cup of broth, and herbs (rosemary sprig, thyme sprig, sage leaves). Press "Keep Warm".
- Place the trivet (or Cook & Crisp™ Basket Ninja Foodi) to the pressure cooker, then add turkey, skin side up.
- Select "Manual" and set time to 20 minutes. When the cooking process is completed, allow pressure to natural release for 15 minutes.
Nutrition Facts : Calories 593 kcal, Carbohydrate 10 g, Protein 75 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 229 mg, Sodium 997 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
QUICK PRESSURE COOKER TURKEY BREAST RECIPE
Put the pressure cooker to work for a holiday feast that comes together in under an hour. Quick Pressure Cooker Turkey Breast Recipe - 40 minutes to the table.
Provided by Kita Roberts
Categories Main Course
Time 45m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 133 kcal, Carbohydrate 5 g, Protein 1 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 683 mg, Sugar 1 g, ServingSize 1 serving
PRESSURE COOKER TURKEY BREAST
Making turkey breast in the pressure cooker is the easiest and best way to prepare it! It comes out tender, moist, and so flavorful every time! The best part is that you cook it from frozen so you can make it without having to remember to thaw it several days ahead of time.
Provided by Kimber
Categories Dinner
Time 1h10m
Number Of Ingredients 10
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!
Nutrition Facts : Calories 232 kcal, Carbohydrate 6 g, Protein 24 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 78 mg, Sodium 1171 mg, Sugar 1 g, UnsaturatedFat 1 g, ServingSize 1 serving
PRESSURE COOKER TURKEY BREAST RECIPE
Why go to the deli when you can make a pressure cooker turkey breast at home? Slice it thin and you can have delicious turkey sandwiches all week long!
Provided by Lisa Grant
Categories Dinners
Time 45m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 336 calories, Fat 10 g, Carbohydrate 0 g, Fiber 0 g, Protein 56 g, SaturatedFat 2 g, Sodium 739 mg, Sugar 0 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
PRESSURE-COOKER HERBED TURKEY BREASTS
Tender turkey breast is enhanced with an array of flavorful herbs in this juicy, comforting dish. -Laurie Mace, Los Osos, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 219 calories, Fat 5g fat (1g saturated fat), Cholesterol 87mg cholesterol, Sodium 484mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
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
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
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