Pressure Cooker Turkey Breast with Mushroom Gravy
- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 35m
- Ready In: 45m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
144.4 -
Fat
3.9 g -
Saturated Fat
1.4 g -
Polyunsaturated Fat
0.2 g -
Cholesterol
48.5 mg -
Sodium
597.5 mg -
Potassium
179.5 mg -
Carbohydrate
8.0 g -
Fiber
1.1 g -
Sugars
2.8 g -
Protein
17.5 g
Pressure cooker turkey breast with mushroom gravy. Turkey breasts with dry white wine and mushroom gravy cooked in a pressure cooker. Very simple and delicious turkey breast recipe. You may also like Turkey Noodle Soup, another tasty turkey recipe cooked in an instant pot.
Pressure Cooker Turkey Breast with Mushroom Gravy
Ingredients
- 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
- 2cups (500 ml) chicken broth
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Close the 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.
Step 5
Open pressure cooker, using Quick Release method. Using tongs, transfer the cooked turkey breast to a large platter, reserving cooking liquid.
Step 6
In a small mixing bowl, combine cornstarch and 1/2 tablespoon water. Whisk well.
Step 7
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.
Step 8
Turn off pressure cooker. Pour sauce over turkey breast. Serve immediately.
posted by Donna on January 10, 2021
How much broth? No mention in ingredients list
posted by Slava Bond on January 10, 2021
Sorry, 2 cups (500 ml) chicken broth. Regards