Old-Fashioned Turkey Breast with Pan Gravy Pressure Cooker Recipe

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Recipe Category: Turkey

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Old-Fashioned Turkey Breast With Pan Gravy Pressure Cooker Recipe

Ingredients

SERVES 4 to 6 – Cooker: 5- to 8-quart – Time: 25 minutes at HIGH pressure

  • 2 tablespoons olive oil
  • 1 (2- to 2½-pound) boneless turkey breast (half a breast)
  • ½ cup dry white wine
  • 1 (14.5-ounce can) low-sodium chicken broth
  • ½ large white or yellow onion, cut into thin wedges
  • 1 teaspoon dried Italian herb mixture or herbes de Provence
  • 1 (1.8-ounce) package turkey gravy mix (optional)

Method

  1. In a 5 to 8-quart pressure cooker, heat the oil over medium-high heat until very hot
  2. Lightly brown the turkey breast on all sides, about 3 minutes per side
  3. Transfer to a platter
  4. Add the wine, broth, and herbs to the pot
  5. Place a trivet in the pressure cooker and set the turkey breast on the trivet
  6. Bring the braising liquid to a boil
  7. Close and lock the lid
  8. Set the burner heat to high
  9. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  10. Set a timer to cook for 25 minutes
  11. Remove the pot from the heat
  12. Open the cooker with the Natural Release method; let stand for 15 minutes
  13. Be careful of the steam as you remove the lid
  14. Using two wooden spoons or a pair of tongs, transfer the turkey breast to a cutting board
  15. Turkey breast is done when the internal temperature in the center reaches 165° F on an instant-read thermometer
  16. The breast will not be browned, but oh so moist
  17. Tent the breast loosely with aluminum foil and let rest 10 to 15 minutes before slicing
  18. Remove the trivet from the pressure cooker
  19. Strain the cooking liquid through a cheesecloth-lined colander and press to squeeze the juice from the onions
  20. Return the broth to the pot
  21. Bring to a boil and whisk in a packaged turkey gravy mix if you like, or you can just serve au jus
  22. Simmer until thickened, about 5 minutes
  23. Remove the strings on the turkey with kitchen shears or a knife and discard
  24. Slice the turkey breast on the diagonal, overlapping the pieces on a serving platter
  25. Spoon a little gravy over the slices

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