Pressure Cooker Italian Turkey Breast Recipes
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 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 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 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
MOIST ITALIAN TURKEY BREAST
This recipe renders some of the juiciest turkey I have 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 5h25m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place vegetables and broth in a 6- or 7-qt. slow cooker; top with turkey breast. Brush turkey with oil; sprinkle with seasonings. , Cook, covered, on low until a thermometer inserted in turkey reads at least 170°, 5-6 hours. Remove turkey from slow cooker; let stand, covered, 15 minutes before carving. Serve with vegetables. If desired, strain cooking juices and thicken for gravy.
Nutrition Facts : Calories 360 calories, Fat 15g fat (4g saturated fat), Cholesterol 123mg cholesterol, Sodium 477mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 48g protein.
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
INSTANT POT TURKEY BREAST RECIPE
The Instant Pot is all the rage these days and for good reason! With this recipe, you can make this deliciously juicy, and flavorful Instant Pot Turkey Breast in no time!
Provided by Camille Beckstrand
Categories Main Course
Time 1h
Number Of Ingredients 8
Steps:
- Drizzle 1 Tablespoon of olive oil all over the turkey breast and rub it in.
- In a small bowl, combine the spices.
- Rub the spice mixture all over the outside of the turkey breast.
- Add the trivet (wire rack that came with your Instant Pot) into the bottom of the pot. Pour 1/2 cup of water into the pot. Place the turkey on top of the trivet.
- Close the lid and push MANUAL (or PRESSURE COOK) and set the timer to 25 minutes.
- Once the Instant Pot cycle is complete, let the pot do a natural release cycle (should take about 10 to 15 minutes - you will hear the pin drop when the pressure has naturally released).
- Carefully unlock and remove the lid from the Instant Pot.
- Transfer the turkey breast to a cutting board, cover completely with aluminum foil and let it rest for 10 to 15 minutes before cutting into it.
- If crispier skin is desired, broil it in the oven for an additional 5-10 minutes.
- Cut turkey into slices and serve.
Nutrition Facts : Calories 502 kcal, Carbohydrate 3 g, Protein 98 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 245 mg, Sodium 1519 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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