moist and tender instant pot turkey breast
a recipe by
Not Far From Green Bay, WI
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
Ingredients For moist and tender instant pot turkey breast
1turkey breast (2-3 lbs.)
2tb. butter (don't substitute. needed to form a nice sear.)
1cup 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
1Season turkey breast with salt and freshly ground black pepper, onion powder, garlic powder and paprika.
2Melt 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.
3Remove 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.
4Cook 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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