Pressure Cooker Italian Turkey Breast Recipes

QUICK PRESSURE COOKER TURKEY BREAST RECIPE

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.

PRESSURE COOKER TURKEY BREAST RECIPE

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.

PRESSURE-COOKER ITALIAN TURKEY BREAST

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.

PRESSURE COOKER / INSTANT POT TURKEY BREAST

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.

INSTANT POT TURKEY BREAST RECIPE

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.

TURKEY BREAST TENDERLOIN FROM THE INSTANT POT!

Steps:

• 1. select saute button on your Instant pot and heat the 2 Tbsp. canola oil.
• 2. Brown turkey breast tenderloin in hot oil, on all sides.
• 3. Remove the turkey breast tenderloin to a plate and set aside
• 4. Add broth and chicken soup base to pot and use a spatula to deglaze the pot.
• 5. Press Cancel on your Instant Pot.
• 6. Place rack into pot and place the tenderloin onto the rack.
• 7. lock the lid on the pot and set the vent to sealing.
• 8. Cook on high pressure for 30 minutes.
• 9. use quick release.
• 10. Remove turkey tenderloin to plate and keep warm.
• 11. Press cancel on your Instant Pot, then press the saute button.
• 12. Mix together flour and water to make a slurry. Add to the broth and stir until thickened.
• 13. Slice Turkey Tenderloin and serve with gravy.
• 14. NOTE: If you have more broth than you need at the end of cooking, ladel some off and freeze it for a later use and then make gravy with the rest!

PRESSURE-COOKER ITALIAN TURKEY BREAST

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.