PRESSURE COOKER TURKEY BREAST
The turkey meat is seasoned perfectly with herbs and so juicy! It's absolutely delicious and incredibly easy to make. No brining and no basting needed!
Provided by Rika
Categories Main Dish
Number Of Ingredients 20
Steps:
- Combine the Dry Rub: In a small bowl, combine the garlic, sage, thyme, rosemary, mustard, paprika, salt, pepper, and olive oil to make a seasoning paste.
- Rub the turkey breast with the dry rub and spread it evenly under the skin. Set aside.
- Select SEAR/SAUTÉ, when it's hot, melt 2 tbsp of butter. Add onion and cook just until tender. Add ½ cup of white wine, ½ cup of broth, and herbs (rosemary sprig, thyme sprig, sage leaves). Press "Keep Warm".
- Place the trivet (or Cook & Crisp™ Basket Ninja Foodi) to the pressure cooker, then add turkey, skin side up.
- Select "Manual" and set time to 20 minutes. When the cooking process is completed, allow pressure to natural release for 15 minutes.
Nutrition Facts : Calories 593 kcal, Carbohydrate 10 g, Protein 75 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 229 mg, Sodium 997 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
PRESSURE COOKER / INSTANT POT TURKEY BREAST
Spend minutes in your pressure cooker instead of hours in the oven with this easy Instant Pot Turkey Breast recipe.
Provided by Barbara Schieving
Categories Turkey
Time 55m
Number Of Ingredients 8
Steps:
- Season turkey breast liberally with salt and pepper. (You can also season with dried thyme or your favorite spice blend under the skin if you prefer.)
- Put a trivet in the bottom of the pressure cooking pot. Add the broth, onion, celery, and thyme. Add the turkey to the cooking pot, breast-side up.
- Lock the lid in place. Select High Pressure and set the cook time for 30 minutes.*
- When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then use a quick pressure release.
- When the valve drops, carefully remove the lid. Use an instant read thermometer at the thickest part of the breast to check if the turkey is done. It should be 165°F. If needed, return the lid and cook at High Pressure for a few more minutes.
- When the turkey is done, use the trivet to carefully remove it from the cooking pot and place on a platter. Cover with foil to rest.
- To make the gravy, pour the juices in the cooking pot through a strainer and skim off the fat. (I like to use a fat separator.)
- Whisk together cornstarch and cold water; add to broth in cooking pot. Select Sauté and stir until broth thickens. Add salt and pepper to taste.
- If you're not planning to brown the turkey: Remove the foil and discard the skin. Slice the turkey and serve immediately.
- If you would like to brown the turkey in the pressure cooking pot: Transfer the gravy to a serving dish and rinse and wipe out the cooking pot. Carefully transfer the turkey on the trivet back to the inside of the cooking pot. Lock the air fryer lid in place. Set the temperature to 350 degrees F and cook until the skin is crispy and browned. (For a 5.5 pound turkey, this took me about 15 minutes in the Ninja Foodi. But be sure to check regularly!) Slice the turkey and serve immediately.
Nutrition Facts : Calories 126 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 2 grams fat, Fiber 0 grams fiber, Protein 19 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 300 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
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.
Provided by Kita Roberts
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- 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.
- 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 with foil to rest.
- Remove the steamer with the cooked vegetables and discard.
- 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.
Nutrition Facts : Calories 133 kcal, Carbohydrate 5 g, Protein 1 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 683 mg, Sugar 1 g, ServingSize 1 serving
PRESSURE COOKER TURKEY BREAST
Make quick work of your Thanksgiving turkey when you swap out the whole bird for quicker-cooking turkey breast and pull out your multi cooker for this Instant Pot turkey breast recipe complete with must-have turkey gravy.
Provided by BHG Test Kitchen
Time 1h5m
Number Of Ingredients 11
Steps:
- In a 6 to 8-quart electric pressure cooker place the onion, carrots, celery, and garlic, Add chicken broth. Top with turkey. Season with poultry seasoning, salt, and pepper. Drizzle with butter.
- Lock lid in place. Set cooker on high pressure to cook for 25 minutes for bone-in turkey, 20 minutes for boneless. Quickly release pressure. Open lid carefully.
- Check turkey with an instant-read thermometer in the thickest part of the breast; it should register at least 165°F. (If desired, for bone-in turkey, preheat broiler. Place turkey in a shallow baking pan. Broil 5 inches from the heat for 1 to 2 minutes or until skin is browned.) Remove turkey to a platter; cover and let stand 10 minutes.
- Meanwhile, use a slotted spoon to remove vegetables to platter with turkey. Transfer liquid to a measuring cup; measure 1 1/2 cups liquid. Return to cooker. In a small bowl whisk together 1/2 cup cold water and 1/4 cup flour. Add to liquid in cooker. Turn cooker to saute setting and cook and stir until thickened. Season to taste with salt and pepper. Serve gravy with turkey and vegetables.
Nutrition Facts : Calories 268 kcal, Carbohydrate 7 g, Cholesterol 117 mg, Protein 47 g, SaturatedFat 3 g, Sodium 473 mg, Sugar 2 g, Fat 6 g, UnsaturatedFat 3 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 HERBED TURKEY BREASTS
Tender turkey breast is enhanced with an array of flavorful herbs in this juicy, comforting dish. -Laurie Mace, Los Osos, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a blender, process the first 15 ingredients until blended. Place turkey in a bowl or shallow dish; pour marinade over turkey and turn to coat. Refrigerate, covered, 8 hours or overnight, turning occasionally. , Transfer turkey and marinade to a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes., Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in turkey breasts should read at least 165°. Remove turkey from pressure cooker; tent with foil. Let stand 10 minutes before slicing. If desired, top with additional fresh thyme and marjoram and serve with lemon wedges.
Nutrition Facts : Calories 219 calories, Fat 5g fat (1g saturated fat), Cholesterol 87mg cholesterol, Sodium 484mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
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
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