moist and tender instant pot turkey breast

Name: Moist and Tender Instant Pot Turkey Breast
Prep time: 5 min
Cook time: 45 min
Yield: 3
Cuisine: American
Ingredients: 1 - turkey breast (2-3 lbs.); 2 - tb. butter (don't substitute. needed to form a nice sear.); 1 - cup of water mixed with 1-1 1/2 tsp. better than bouillon (you could use chicken broth, but i find that btb has a much better flavor.); - salt, pepper, garlic powder, onion powder and paprika

(3 RATINGS)

108 Pinches 3 Photos

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Not Far From Green Bay, WI

Updated on Jan 11, 2018

One of my favorite ways to cook a moist, tender turkey breast for a main course or for sandwiches. Even though in a pressure cooker the skin doesn't get crispy, using this method it does become a beautiful golden brown as shown in the second photo. Recipe made using a 3 qt. electric pressure cooker. Here is my recipe for Honey Browned Butter Dill Carrots, as shown- https://www.justapinch.com/recipes/side/vegetable/honey-dill-browned-butter-carrots.html?r=2

Rate

prep time 5 Min

cook time 45 Min

method Pressure Cooker/Instant Pot

yield 3-4 serving(s)

Ingredients

1 - turkey breast (2-3 lbs.)
2 - tb. butter (don't substitute. needed to form a nice sear.)
1 - cup of water mixed with 1-1 1/2 tsp. better than bouillon (you could use chicken broth, but i find that btb has a much better flavor.)
- salt, pepper, garlic powder, onion powder and paprika

How To Make moist and tender instant pot turkey breast

Step 1

Season turkey breast with salt and freshly ground black pepper, onion powder, garlic powder and paprika.

Step 2

Melt 2 TB. butter in pressure cooker on "brown/sear" setting. Place turkey breast in pot, skin side down. Turn occasionally for 8-10 minutes, picking up browned bits at the bottom and browning all sides.
Step 3

Remove turkey breast to platter and add wire rack to pot. Add Better Than Bouillon mixture. Return turkey breast to rack in pot. Re-season, if desired.
Step 4

Cook on Poultry setting for 30 minutes. Allow steam to release naturally for 10 minutes, then release rest of pressure. Internal temp should reach 165 degrees. Slice and serve.
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