Instant Pot Turkey Breast of Wonder
Hello my friends and welcome to my first recipe post in a good long while. I’ve taken a bit of a recipe posting break, as many of you have noticed. Thanks to those of you who have reached out to me, and for your concern over my well-being. 🙂 My family and I are doing well! We’ve been taking a little bit of time to regroup and clean up our eating habits more or less. 9 years of food blogging can leave a girl in a food coma, for sure. I am planning to begin posting more recipes and tutorials through the coming months and am excited about the prospects of doing so. Most of the new recipes I’ll be posting will be very healthy, with minimal amounts of fat, simple ingredients, easy cooking methods and (don’t worry!) wonderful in the taste department. I know that many of you are looking for those kind of recipes and hope you will join me in a more simplified, healthy approach to this food blog. Simple and healthy…that is something to be grateful for, yes?
I’m super excited about the recipe I have to share with you today. Many of you are familiar with the Crock Pot Turkey Breast of Wonder recipe that has been on the site for many years. I wanted to make an Instant Pot version and I’m so happy with the results. All you need for this amazing recipe is a few simple herbs you most likely all ready have in your pantry, an orange, a bit of chicken broth and a turkey breast. Simple! Wonderful! The turkey comes out super juicy, moist and easily shred-able. My kids were dying over it. Can’t wait to make it again! Hope some of you get a chance to try it. If not this Thanksgiving week, sometime soon!
It is super easy, of that you can be sure!
Instant Pot Turkey Breast of Wonder
1 (7-8 pound) turkey breast, thawed completely
1 tsp thyme
1 tsp rubbed sage
1/2 tsp salt
1 tsp pepper
1 tsp parsley
1 tsp rosemary
1 tsp poultry seasoning
1 large orange
1/2 C chicken broth
Drippings from the bird
5 Tb flour
7 Tb milk
salt and pepper
1. Make sure your turkey is completely thawed. Remove it carefully from the packaging. I like to set the whole thing inside a 9x13 pan when I unwrap it so the juices are contained and I don't make a mess all over my counter and floor. Just a word to the wise, here.
2. With the breast side up, run your finger between the skin and the flesh to loosen the skin and make it possible for you to season it underneath the skin.
3. Mix all of the herbs with the salt and pepper. Use your fingers to pick up the seasoning and spread it under the skin and on top of the meat. Try to spread it out as evenly as possible over the breast meat.
4. Carefully transfer the bird to the instant pot, cavern side up...breast side down.
5. Sprinkle the remaining seasoning mixture over the bird.
6. Grab your orange and slice it in half. Squeeze the juice into the cavern and around the sides of the bird.
7. Pour the chicken broth into the cavern as well.
7. Attach the lid and cook on manual for 1 hour. It will take the pressure cooker about 10 minutes to heat up. After the hour of cooking, leave it in the pot while the pressure naturally releases (about 20 minutes).
8. Remove the lid, take the turkey out of it and place it into a 9x13 pan. Cover it with foil while you make the gravy.
9. Select the "saute"setting on your instant pot and add the gravy packet that came with the bird into the pan. You should have about 1 cup of gravy drippings already in the pot.
10. In a glass measuring cup whisk together 5 Tb flour and 7 Tb milk.
11. When the mixture in the instant pot is boiling add the flour mixture and whisk continually until the gravy has thickened. Allow to cook for about 2 minutes. Taste it and add a bit of salt and pepper to your liking.
12. Slice the turkey and serve with the gravy.
Recipe from www.jamiecooksitup.net
Recipe from Jamie Cooks It Up!