Pressure Cooker Turkey Breast with Mushroom Gravy
- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
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Add to favorites
- 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.
-
Calories
144.4 -
Carbohydrates
8.0 g -
Cholesterol
48.5 mg -
Fat
3.9 g -
Fiber
1.1 g -
Protein
17.5 g -
Saturated Fat
1.4 g -
Serving Size
1 -
Sodium
597.5 mg -
Sugar
2.8 g -
Trans Fat
1 g -
Unsaturated Fat
0.2 g -
Potassium
179.5 mg
Pressure cooker turkey breast with mushroom gravy. A quick, easy, and flavorful turkey breast with mushroom gravy made in the pressure cooker.
Tips on Cooking the Perfect Pressure Cooker Turkey Breast
Cooking a turkey breast in the Instant Pot can be tricky. If you don’t cook it for long enough, the meat will be tough and dry. If you cook it too long, it will turn out mushy and over-cooked.
The cooking time for an Instant Pot turkey breast is different than with other methods of cooking such as boiling or oven roasting. The Instant Pot cooks food at a higher temperature than those other methods, which means that you have to adjust your cooking time accordingly.
The best way to determine if your turkey breast is done is by using the “poultry” button on the Instant Pot’s panel display, which will tell you how long to cook your meat based on its weight and thickness.
Making Mushrooms Gravy for Your Turkey with the Instant Pot
The Instant Pot is a cooking gadget that has become popular in recent years. It is a pressure cooker with multi-cooking features. The best part about it is that it can be set to cook food for you while you are away from the kitchen or busy doing other things.
It takes just 15 minutes to make this gravy using your Instant Pot, and the best part is that it tastes like you have been cooking all day long. All the flavors of your turkey will be enhanced by this gravy, and your guests will love how delicious it tastes too!
Tips on Making Your Thanksgiving Dinner Easier with the Instant Pot
Thanksgiving is a time for family and friends to come together and enjoy the company of each other. However, cooking a Thanksgiving dinner can be a lot of work. With the Instant Pot, you can make your Thanksgiving dinner easier than ever before.
The Instant Pot is a multi-cooker that has seven functions in one appliance: pressure cooker, rice cooker, slow cooker, sauté pan, steamer, yogurt maker, and warmer. This means that you can cook all of your favorite dishes in one pot!
The Instant Pot also has several different settings for different types of foods like soup or rice. There are even settings for cake and egg custard! The best thing about this appliance is that it will save you time on cooking your meal so you can spend more time with your friends and family
Pressure Cooker Turkey Breast with Mushroom Gravy
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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 scrape any browned bits up off the bottom of a pressure cooker as wine simmers. Pour in chicken broth. Return cooked turkey and any accumulated juices to the pressure cooker.
Step 4
Close the pressure cooker and lock the lid. Set burner heat to high pressure. When the cooker reaches high pressure, reduce heat to low. Set timer to cook for 35 minutes.
Step 5
Open the pressure cooker, using the 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 of 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 the sauce thickened.
Step 8
Turn off the 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