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.
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.