Quick Pressure Cooker Turkey Breast Recipe
What you need – 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 1. Place the chicken broth in the pressure cooker and place the onion, garlic, carrot, and celery to the steamer. 2. Mix the rosemary and parsley in a bowl. 3. Pat the turkey dry with paper towels. 4. Season well with salt and pepper
5. Carefully use your fingers to pull up the skin from the top of the turkey breast and rub with chopped herbs. 6. Slide 4 pats of butter under the skin and a few of the sage leaves. Cook the Turkey Breast 7. Place the turkey breast in the pressure cooker. 8. Seal the lid and set your pressure cooker to 30 minutes.
9. Allow the pressure to cook the turkey and release the steam naturally. 10. Carefully remove the turkey breast from the pressure cooker when the pressure has released. 11. Place the turkey on a baking sheet and put under the broiler for a few minutes to brown the skin. 12. Remove and wrap well to rest. 13. Remove the steamer with the cooked vegetables and discard.
Make the Gravy 14. Melt the butter in a small saucepan. Add the flour and allow to cook for one minute. 15. Ladle about a cup of the cooking liquid into the saucepan, whisking to create a roux. 16. Add a little more liquid if needed. Once the roux has come together, set your pressure cooker to simmer and add the roux.
17. Allow to cook until thickened, 5 to 7 minutes. 18. Serve the turkey breast sliced with the gravy on the side.
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