Year-Round Instant Pot Turkey Breast
Year-Round Instant Pot Turkey Breast
Serves: 4-6
This recipe is great if you are on a budget because turkey breast is usually one of the better-priced items in the fresh poultry aisle and makes for an excellent lean protein source. We usually eat it hot right out of the pressure cooker, but it’s also great as leftovers to use in salads, wraps, and sandwiches. To make this a complete dinner, double the quantity of vegetables by adding in 2 to 3 turnips, rutabagas, or celery roots to the bottom of the pot.
Ingredients
- Nonstick cooking spray
- Half a raw, bone-in turkey breast
- 1 (10-oz/284g) package mirepoix (mixed onion, celery, and carrots), or chop your own using 1-2 onions, 3 celery stalks, and 2-3 large carrots
- 1 green bell pepper, thickly sliced
- ¼ cup (60ml) sweet chili sauce (corn syrup-free), or apricot jam
- ¼ cup (60ml) water
- 2 medium apples or pears, chopped (optional)
- 2 tbsps. (7g) chopped fresh sage leaves (or 2 tsp. [2g] dried sage, or 1 tsp. [1g] ground sage)
- 1-2 tbsps. (15-30ml) coconut aminos or reduced sodium soy sauce (adds a really yummy salty/savory element)
- Additional garlic powder, dried thyme, onion powder, and black pepper (optional)
Directions
- Coat pressure cooker with nonstick spray.
- Add chopped vegetables to pressure cooker and top with turkey breast, followed by the seasoning, chili sauce or jam, water, apples or pears (if using), and soy sauce; stir to combine.
- Seal lid. Set Instant Pot to “Poultry” or “High Pressure” for 25 minutes. If it is a larger turkey breast, make sure to cook it for a bit longer to make sure it is fully cooked.
- Once the cycle is complete, release pressure immediately, being sure to keep clear of steam.
- Remove turkey breast to a carving board. Slice; remove bone. Set aside.
- Serve with cooked veggies and enjoy.
