Pressure Cooker Turkey Breast with Mushroom Gravy
- Servings : 6
- Prep Time : 10m
- Cook Time : 35m
- Ready In : 45m
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- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- one 2 pound (960 g) boneless turkey breast
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 yellow onion,peeled and chopped
- 8 oz (240 g) mushrooms,sliced
- 1/2 cup (125 ml) dry white wine
- 2 fresh thyme sprigs
- 1 teaspoon cornstarch
In a pressure cooker,melt butter over medium heat. Season turkey breast with salt and black pepper. Brown meat in hot butter on both sides,turning once,for about 6 minutes. Using a slotted spoon,transfer to a large plate.
Add chopped onion to pressure cooker and cook,stirring occasionally,until translucent (for about 3 minutes). Stir in mushrooms and cook,stirring occasionally,for a further 4 minutes.
Pour in dry white wine and add thyme sprigs. Stir well to scrap any browned bits up off the bottom of pressure cooker as wine simmers. Pour in chicken broth. Return cooked turkey and any accumulated juices to pressure cooker.
Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure,reduce heat to low. Set timer to cook for 35 minutes.
Open pressure cooker,using Quick Release method. Using a tongs,transfer cooked turkey breast to a large platter,reserving cooking liquid.
In a small mixing bowl,combine cornstarch and 1/2 tablespoon water. Whisk well.
Bring mushroom sauce to a simmer over medium heat. Stir in cornstarch mixture. Cook,stirring occasionally,for a further 1 minute or until sauce thickened.
Turn off pressure cooker. Pour sauce over turkey breast. Serve immediately.