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.
Servings: 6
Calories: 133kcal
Equipment
Ingredients
- 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
Instructions
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.1 onion, 3 garlic cloves, 1 carrot, 4 cups chicken broth, 2 celery stalks
- Mix the rosemary and parsley together in a bowl.1 tbsp fresh rosemary, 1 tbsp fresh parsley
- Pat the turkey dry with paper towels.6 - 7 lbs bone-in turkey breast
- Season well with salt and pepper (don't forget to season the cavity).6 - 7 lbs bone-in turkey breast, salt and pepper
- 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.1 tbsp fresh sage, 4 tbsp butter
Cook the Turkey Breast
- Place the turkey breast in the pressure cooker.6 - 7 lbs bone-in turkey breast
- 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.
Make the Gravy
- Meanwhile, melt the butter in a small saucepan. Add the flour and allow to cook for one minute.2 tbsp butter, 2 tbsp flour
- Ladle about a cup of the cooking liquid into the saucepan, whisking, to create a roux.Reserved cooking liquid from the turkey breast
- 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.
Video
Notes
Store leftovers in a resealable airtight container or wrapped well in foil in a refrigerator for up to 3 days.
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.
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.
Nutrition
Calories: 133kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 683mg | Potassium: 190mg | Sugar: 1g | Vitamin A: 2105IU | Vitamin C: 14.3mg | Calcium: 22mg | Iron: 0.5mg