Turkey Breast Tenderloin From The Instant Pot Recipes

BONELESS TURKEY BREAST IN THE INSTANT POT®

Boneless Turkey Breast in the Instant Pot® image

Shave some precious time by using your Instant Pot® to prepare this succulent turkey breast. It's perfect when you are craving turkey, but you don't want to fire up your big oven. You may serve it for a main dish, or for a hot sandwich--cook's choice! I served it with mashed potatoes and my family loved it.

Provided by Bibi

Categories Meat and Poultry Recipes Turkey Breasts

Time 1h20m

Yield 8

Number Of Ingredients 12

Ingredients

1 tablespoon ground paprika
1 tablespoon herbes de Provence
1 teaspoon seasoned salt
salt and ground black pepper to taste
1 (3 pound) frozen boneless turkey breast in mesh, thawed, with gravy packet reserved
2 tablespoons extra-virgin olive oil, divided
1 ½ cups chicken stock
3 stalks celery, cut into 4-inch pieces
½ onion, cut into 1/2-inch slices
½ cup water, or as needed
2 tablespoons unsalted butter
2 tablespoons all-purpose flour

Steps:

Combine paprika, herbes de Provence, seasoned salt, salt, and pepper in a small bowl. Place the trivet of a multi-functional pressure cooker (such as Instant Pot®) on a work surface.
Pat all sides of thawed turkey breast with paper towels until dry. Be sure to leave the mesh in place, as this holds the turkey together. Rub turkey with about 2 teaspoons olive oil, then rub with dry seasonings. Set gravy packet aside for later use.
Turn on the cooker and select Saute function. Allow the inner pot to heat, 1 to 2 minutes. Add remaining oil to the hot pot, then add turkey breast and brown on all sides, about 5 minutes. Carefully remove turkey breast and set on the trivet. Pour chicken stock into the hot pot and scrape up any browned bits with a wooden spoon. Place the trivet and turkey breast into the pot and place celery and onions around it. Cancel Saute function.
Close and lock the lid, set the valve to seal, and select high pressure according to manufacturer's instructions. Set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions.
Open the pot and check internal temperature of the turkey with an instant-read thermometer. Safe internal temperature is at least 165 degrees F (74 degrees C). Lift turkey out of the pot and place on a cutting board; cover with aluminum foil. Remove the trivet and turn off the cooker.
Strain cooking liquid into a glass measuring cup. Add enough water to make 1 1/2 cups liquid.
Return the inner pot to the cooker, add butter, and select Saute function. Sprinkle flour into the melted butter and whisk briskly to avoid lumps. Whisk bubbling mixture for about 2 minutes, then gradually add the cooking liquid, stirring constantly. Pour in the contents of the gravy packet; cook and stir until mixture comes to a boil and thickens slightly, 5 to 10 minutes. Cancel Saute function and pour gravy into a serving container.
Slice turkey and serve warm with gravy.

Nutrition Facts : Calories 352.9 calories, Carbohydrate 3.4 g, Cholesterol 117.3 mg, Fat 17.5 g, Fiber 0.7 g, Protein 43.2 g, SaturatedFat 5.5 g, Sodium 369.3 mg, Sugar 0.7 g

INSTANT POT® TURKEY BREAST

Instant Pot® Turkey Breast image

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

Ingredients

1 (1 ounce) package onion soup mix
1 (6 pound) turkey breast, thawed
2 ribs celery, cut into large chunks
1 onion, cut into large chunks
1 cup chicken broth
2 tablespoons water
1 tablespoon cornstarch, or more as needed

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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