Instant Pot Turkey Breast

Welcome back!

Today, we have the Thanksgiving staple: Turkey! Even though it's past Thanksgiving, this is a great turkey recipe that you could use for Christmas or whenever you want to eat turkey! This recipe really brings out the natural flavor of the turkey as it doesn't add too many additional seasonings or spices. Plus, it's quick to make compared to cooking a whole turkey, and you don't need to prepare the whole turkey at once, making it better for smaller meals.

Instant Pot Turkey Breast

Plus the whole Thanksgiving spread!

Ingredients:

1 bone-in turkey breast (about 5 pounds)
1 1/2 cup broth
1/2 cup white wine
Salt and pepper to taste
Herbs and spices of your choice
Chopped vegetables like onions, celery, or carrot to put in the broth

Directions:

Thaw the turkey.
Once thawed, prepare the turkey by rubbing with salt, pepper, and whatever herbs and spices you like. Let this rest overnight.
The next day, you can cook the turkey. Pour the broth and white wine into the instant pot. If you have any vegetables, put them in now. You can also rub a little butter and some more spices on the turkey.
Put in the trivet and put the turkey on top of that. Pressure cook this for 30 minutes (or rather, for every pound of turkey, cook 6 minutes).
Let the turkey rest for about 15 minutes.
Take it out and broil it in the oven for about 10 minutes until golden brown.

Of course, this turkey goes great with mashed potatoes, stuffing, green beans, or whatever you like to have, but it also has other uses! Once cold, you can cut it into thin slices for a good sandwich meat, perfect for your leftover turkey. You could also shred it and put that in a variety of places.

A note: as with the ribeye, you can put a few tablespoons of flour with the juices in the Instant Pot after cooking and reduce to make a gravy, which pairs perfectly with the turkey. Another favored condiment is cranberry sauce; the sweet and savory go very well together.

-Chefpo

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