Instant Pot Cookbook: 100 healthy and easy (yet delicious) recipes to share and taste by Louise DURAND

Author:Louise DURAND [DURAND, Louise]
Language: eng
Format: epub
Published: 2019-06-29T22:00:00+00:00

Instant Pot Turkey Breast

Serves: 4

Ingredients:

2 pounds turkey breast, boneless

½ tablespoon sweet paprika

1 teaspoon minced rosemary leaves

¼ teaspoon kosher salt or to taste

½ cup chicken stock

1 clove garlic, minced

1 teaspoon minced thyme leaves

½ teaspoon coarsely ground pepper

1 ½ tablespoons extra-virgin olive oil or ghee

A few sprigs rosemary and thyme (optional)

For gravy:

2 tablespoons butter

Salt to taste

Pepper to taste

2 tablespoons all-purpose flour

Directions:

Dry the turkey breast with paper towels but not to take off the netting.

Add paprika, garlic, minced thyme, minced rosemary, salt and pepper into a bowl and mix well.

Rub this mixture over the turkey.

Press ‘Sauté’ button. Add oil and heat. Add turkey breast and cook until brown all over.

Take out the turkey with a slotted spoon and place on a plate.

Pour chicken stock into the instant pot. Scatter rosemary and thyme sprigs if using. Place a rack in the instant pot. Place turkey over the rack.

Close the lid and lock it. Select ‘Manual’ button and press ‘High’. Set the timer for 35 minutes. When the timer goes off, let the pressure release naturally for 10 minutes after which quick release excess pressure by moving the steam release valve to ‘Venting’ position.

Take out the turkey and place on a plate. Cover the turkey with foil and set aside.

Pour the cooked liquid into a bowl. Discard excess fat that is floating on top. Take out a cup of the liquid and keep it aside.

Press ‘Sauté’ button. Add butter and let it melt slightly. Stir in the flour. Stir constantly for a couple of minutes.

Pour the retained cup of liquid and stir constantly until thick.

Add more salt and pepper if required.

Thinly slice the turkey. Pour gravy on top and serve with a side dish of your choice.

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