Imagine sinking your teeth into the most tender, flavorful turkey breast you've ever tasted - without spending hours in the kitchen. Our pressure cooker turkey breast recipe is a game-changer that will transform your meal prep from mundane to magnificent! Whether you're hosting a family dinner or craving a delicious protein-packed meal, this foolproof method guarantees restaurant-quality results with minimal effort.
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 70 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 (5-7 lb) turkey breast
- 2 cups chicken broth
- 1 onion, quartered
- 4 cloves garlic, smashed
- 1 tablespoon olive oil
- Salt and pepper to taste
- Herbs (thyme, rosemary, sage)
Instructions
- Begin by preparing your ingredients. Gather a 5-7 lb turkey breast, 2 cups of chicken broth, 1 quartered onion, 4 smashed cloves of garlic, 1 tablespoon of olive oil, salt and pepper, and your choice of herbs (thyme, rosemary, and sage).
- Rinse the turkey breast under cold water and pat it dry with paper towels. This helps to ensure a nice sear and better flavor absorption.
- Season the turkey breast generously with salt and pepper on all sides. This enhances the flavor of the meat.
- Set your pressure cooker to the sauté function. Once hot, add the olive oil. Allow the oil to heat until shimmering.
- Carefully place the turkey breast in the pressure cooker, skin side down if applicable. Sear for about 4-5 minutes until golden brown. Flip the turkey breast and sear the other side for an additional 4-5 minutes.
- Remove the turkey breast from the pressure cooker and set it aside on a plate. Add the quartered onion and smashed garlic to the pot, sautéing for about 2-3 minutes until fragrant and slightly softened.
- Pour in the 2 cups of chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. This adds depth to the flavor.
- Add the turkey breast back into the pressure cooker, placing it on top of the onions and garlic. Sprinkle your chosen herbs (thyme, rosemary, sage) over the turkey.
- Secure the lid on the pressure cooker, ensuring it’s sealed properly. Set the cooker to high pressure and cook for 60 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for about 10-15 minutes before performing a quick release to release any remaining pressure.
- Carefully remove the turkey breast from the pressure cooker and let it rest on a cutting board for at least 10 minutes before slicing. This allows the juices to redistribute for a moist turkey.
- Meanwhile, if desired, you can strain the cooking liquid and use it as a gravy or sauce. Simply simmer it on the stove to reduce and thicken if needed.
- Slice the turkey breast and serve it with your choice of sides, drizzling the strained liquid or gravy over the top for added flavor.
Tips
- Choose the Right Turkey Breast: Opt for a 5-7 lb bone-in turkey breast for the most succulent results. Fresh is always best, but a high-quality frozen breast works well too.
- Pat Dry for Perfect Searing: Always thoroughly dry the turkey breast with paper towels before seasoning. This ensures a beautiful golden-brown crust and helps seasonings stick better.
- Don't Skip the Sear: The initial searing step is crucial for developing deep, rich flavors. Take your time and get a nice golden color on all sides.
- Herb Selection Matters: While thyme, rosemary, and sage are classic choices, feel free to experiment with your favorite herb combinations.
- Natural Pressure Release: Allow the pressure to release naturally for the first 10-15 minutes. This helps keep the meat incredibly moist and tender.
- Resting is Key: Always let the turkey rest for at least 10 minutes after cooking. This allows the juices to redistribute, ensuring each slice is perfectly succulent.
- Gravy Hack: Don't waste those flavorful cooking juices! Strain and reduce them to create an incredible homemade gravy that will elevate your entire meal.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
