Quick Pressure Cooker Turkey Breast Recipe – 40 minutes to the table – So, put the pressure cooker to work for a holiday feast that comes together in under an hour.
Not every holiday meal or special dinner is going to involve 15 family members and a flurry of your closest friends. Sometime’s, it’s going to be a smaller more intimate group.
It’s easy to cook for just two people, but making holiday meals can seem daunting as all of the special cuts seem to also be larger cuts and that means being creative with a lot of leftovers.
I have been thinking on this, as my close family and friends is a pretty small group and wanted to see just how easy I could make feeding everyone for the holidays.
Pressure cooker turkey breast for big holidays, smaller meals
This pressure cooker turkey breast is perfect for small gatherings and is so quick and easy to make. Forget prepping a whole turkey or spending all day in the kitchen. This is a perfect recipe paired with a few simple sides, like these roasted veggies, for a simple classic menu.
How to make a Pressure Cooker Turkey Dinner
Truth bomb. It doesn’t get much easier than this. One six-pound turkey breast, 40 minutes in a pressure cooker and dinner was on the table. Who knew holidays could be this easy?
I used this pressure cooker for the turkey, cooking the bone-in turkey breast in 30 minutes, plus the few moments it took for the pressure to work itself up. Meanwhile, I made mashed potatoes, heated some biscuits, and roasted root vegetables to serve alongside.
While the turkey was resting, I created a pan sauce with the drippings and broth. If your pressure cooker has a simmer option you can even use the pressure cooker itself to do this and not dirty another pot.
The meal was all said and done in under an hour, which beats the hours I used to spend fretting about the kitchen trying to get everything just right.
How to buy a turkey breast
When picking up a bird, look for a small to medium bone-in turkey breast. You don’t want to overfill your pressure cooker, so keep that in mind when shopping. Of course, you could just get a breast, off the bone, if you are only looking to feed two, however, I feel that bone in produces the best flavor and helps to retain moisture.
Also, you will still have a wishbone, which is the only real reason people buy full turkeys, right?
Let’s make this intimate holiday merry and bright.
To brine or not to brine your turkey
I can understand why you might forego brining a full turkey. Putting a giant bird in a big pot with a bunch of salt water is easy to conceive, but hard to execute. After all, it will never fit in the fridge.
But with a smaller piece of turkey to work with, you definitely can do it much easier and it is worth the effort. After all, if brining makes pastrami better, then why wouldn’t it work for turkey too?
To brine, simply dissolve about 3/4 of a cup of salt into enough water to cover the bird. Let the bird soak in it overnight. Take it out. Rinse it off.
What does brining turkey do?
Brining a turkey helps draw more moisture into the bird. This helps prevent if from drying out during the cooking stretch. It also tenderizes the meat and adds a bit of seasoning.
However, make sure when you get your turkey breasts that they are not already salted, or stored in a brine solution. You are all set in that case and don’t need the extra brining time.
What temperature means the turkey is done?
Turkey needs to cook to a temp of 165 to 170 degrees Fahrenheit. Just like pork, a little bit of pink doesn’t necessarily mean the turkey is not done yet. Trust the temperature on your meat thermometer.
You definitely don’t want to overcook it. Dry turkey is almost a painful culinary experience. Avoid at all costs.
Need more turkey inspiration? Check out these recipes:
- Smoked Turkey with Candied Pecan and Apple Stuffing
- Leftover Smoked Turkey Sandwiches
- Slow Cooker Turkey Chili
- Classic Hot Brown – Turkey Sandwich
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Quick Pressure Cooker Turkey Breast Recipe
- Pressure Cooker / Insta Pot
- 6 – 7 lbs bone-in turkey breast thawed
- 1 onion halved
- 3 garlic cloves smashed
- 1 carrot cut in half
- 2 celery stalks cut in half
- 4 cups chicken broth
- salt and pepper
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh parsley chopped
- 1 tbsp fresh sage
- 4 tbsp butter bonus points for herb butter
For the Gravy
- Reserved cooking liquid from the turkey breast
- 2 tbsp butter
- 2 tbsp flour
Prep the Turkey
- 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.
Cook the Turkey Breast
- 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 to rest.
- Remove the steamer with the cooked vegetables and discard.
Make the Gravy
- 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.
To reheat, microwave the desired portion on 50% power on safe plate to avoid drying out any unneeded leftovers, in 45 second bursts until heated through.