Let me just get this out of the way: there's no picture, because by the time this was ready tonight it was 9:00 and we were ravenous. That said, this is another surprisingly easy recipe and holy cow did it make an amazing turkey breast. I took the idea from the pork roast I made a couple weeks ago and made it a little more Thanksgiving-y with the cranberries. The end result: super tender and juicy and FLAVORFUL turkey and an amazingly good gravy.
Pressure Cooker Turkey Breast
Ingredients:
- 1 turkey breast
- 1 bag cranberries
- 1 heart of celery
- 2 cups apple juice
- 1 white onion
- 2 Tablespoons oil
- ½ cup sugar
- Salt and pepper
- Corn starch
Directions:
- Heat oil in pressure cooker over medium-high heat.
- Brown turkey breast on all sides, then remove from pot.
- Dump remaining oil out and add apple juice. Scrape any browned bits off the bottom of the pot. Add the cranberries.
- Cut celery into thirds, cut onion into large pieces, and place at the bottom of steamer basket.
- Season turkey breast lightly with salt and pepper. Place turkey breast on top of basket and seal pressure cooker.
- Bring to high pressure (15 psi), then reduce heat and cook for ~45 minutes. Release pressure and verify temperature is at least 180F. Remove basket from pot.
- Stir 1-2 tablespoons of corn starch with cold water in a small bowl, then pour into pot. Boil until sauce thickens, then carve turkey breast and serve!
Notes:
I might use more celery next time, it was so good cooked this way!
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