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Pressure Cooker Turkey Breast Recipe

Dish: Marsala & Mushrooms

Yield: 6 servings
Cook Time: 30 minutes

Today, I want to share with you a very special pressure cooker turkey breast recipe. While this recipe wasn’t passed down to me from my grandmother or anything, it did come from the mother of a very close friend. Which is why I have to give credit to my friend Linda for this pressure cooker turkey breast recipe.

Ingredients:

  • 1-1/4 pounds of boneless & skinless turkey breast roast (usually about 2 roasts)
  • 6 ounces of white mushrooms (sliced)
  • 2/3 of a cup of chicken broth
  • 1/3 of a cup of dry marsala
  • 3 tablespoons of shallots (chopped)
  • 3 tablespoons heavy cream
  • 2 tablespoons olive oil
  • 1-1/2 tablespoon cornstarch
  • 1 garlic clove (minced)
  • 1/2 teaspoon thyme (dried)
  • 1/4 teaspoon rosemary (dried)
  • 1/4 teaspoon sage (dried)
  • salt & pepper (to taste)
  • Poultry string

Instructions:

The first thing that you want to do is to make sure that the turkey roasts are ready to be cooked. You can do this by making sure any fat is removed from the roast and that you remove the sinew that usually runs along the length of the roast. This sinew is easy to find because it is stringy and lightly colored. Once this is done, then you can move on to the next step.

Take the poultry string and tie up the turkey roast in a crosswise fashion at 2-inch intervals. Do the same to the other roast. Season each one of them with approximately a quarter teaspoon each of salt and pepper.

Add half the olive oil to your pressure cooker and set the cooker to the browning or saute setting. If it doesn’t have this setting, then cook the roasts over medium-high heat. Brown the roasts for about 3 minutes, making sure that you turn it occasionally. Once they’re browned, move them to a plate and set them aside.

Add the rest of the olive oil to the cooker, using the same setting as the previous step, and then add the mushrooms, the garlic, the shallots, the spices (thyme, rosemary and sage) and cook about 2 to 3 minutes or until soft. Once this is done, you can then put the turkey roasts back into the cooker and add the chicken broth and the dry marsala.

Now you can place the lid on the pressure cooker, lock it in place and begin the main part of the pressure cooker turkey breast. Turn your cooker on High pressure and High heat. Cook for approximately 15 minutes and then use the quick release method to release the pressure. Carefully open the lid and using a meat thermometer, check the internal temperature of the turkey roast. It should be approximately 160 degrees Fahrenheit. If it’s not, then return it to the cooker and cook an additional 5 minutes. If it has reached temperature, then move the turkey breast to a cutting board and wrap in aluminum foil.

Leaving the lid off of the cooker, bring it back to high heat until the liquids in it have come to a rapid boil. While you’re waiting for it to reach temperature, place the heavy cream into a small glass bowl and sprinkle it with the cornstarch. When the liquid in the pressure cooker has reached the boiling point, you can then whisk the heavy cream and cornstarch mixtures into the boiling liquid. When it reaches the desired consistency, salt and pepper the dish to taste and transfer it to a bowl.

You can then remove the strings from the roast and cut it into half-inch thick slices. Pour some of the sauce over it and place the rest on the side. Garnish and serve.


Dish: Stuffed Breast Roll

Yield: 8 servings
Cook Time: 45 minutes

One question that I’m frequently asked is if I have a turkey pressure cooker dish that can be used for Thanksgiving and I’m happy to say that I do have. I have a recipe that will satisfy all of those people who can’t seem to get enough white meat. It’s a perfect turkey breast roll that’s easy to make and looks oh so good. So sit back and enjoy this turkey breast pressure cooker recipe that is sure to have your friends and family asking you how you pulled it off.

Ingredients:

  • 2-1/2 pounds of skinless, boneless turkey breast (pounded & butterflied)
  • 2 tablespoons butter (unsalted)
  • 2 stalks of celery (chopped)
  • 2 small yellow onions (chopped)
  • 2 cups breadcrumbs
  • 2 cups vegetable broth
  • 1 cup whole milk
  • 2 cloves garlic (minced)
  • 2 tablespoons sage (chopped)
  • 2 tablespoons of parsley (chopped)
  • 2 tablespoons brown mustard
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons salt
  • 1 pinch pepper

Instructions:

Set the pressure cooker to saute and brown and then add the butter, the celery, the garlic, the sage and the onions. Saute this mixture for about 5 minutes or until the celery and the onions have begun to soften.

While this mixture is cooking, take a medium mixing bowl and add the breadcrumbs, a teaspoon of salt and the chopped parsley. Mix these ingredients well and then mix in the milk. When everything is evenly mixed, it should look like clumps that easily crumbles when touched.

The vegetables should now have softened and should be ready to be mixed together with the bread crumb mixture. Do so and then set the medium mixing bowl aside. Butterfly and pound out the turkey breasts until they are all the same thickness. Lay these butterflied slices with the most uneven side towards you and season them with the rest of the pepper and salt.

Place the breadcrumb mixture in the middle of the turkey and spread it into a layer that is even and leaves some space on the top edge and the sides. Take hold of the turkey and roll it into a very tight roll, all while making sure that the sides are tucked in.

Turn your pressure cooker back on High heat and then add olive oil to it. Take your newly formed turkey roll and brown it on all sides. This should take approximately 10 minutes or so. When it’s browned on all sides, then add the vegetable broth and add two spoons of the brown mustard on top of the turkey roll—making sure you coat not only the top but also the sides.

Close the lid and lock it. Cook for approximately 20 minutes on High Pressure. When this time has elapsed, then release the pressure from the cooker using the natural release method. This should take about 10 minutes or so. When the cooker is depressurized, carefully remove the lid and take out the turkey breast roast. Place it on a dish and cover it with the liquid from the pressure cooker. Serve it with a side of cranberry sauce and maybe some mashed potatoes.

You have now finished this easy to make but still quite impressive turkey breast pressure cooker recipe. As you can probably see, this dish is not easy to make but results in a product that looks like a professional chef made it. Perfect for not only feeding a large group of friends and family members but also perfect for impressing your mother-in-law! I hope that you enjoyed making it as much as I enjoyed telling you how to make it.

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