This Soon Instantaneous I can Turkey breast recipe It is perfect for small meetings or for holidays! It is a 40 -minute recipe that translates into a soft turkey breast perfectly cooked and suffocated in a rich and tasty sauce.
Not all holidays for the holidays or special dinner will involve 15 family members and friends. The problem is that if you are feeding more than two people, you usually have to buy a great cut of meat. The other problem is that the larger cuts in meat are designed for large encounters, no smaller, more intimate.
Pressure cooker Türkiye Mamming to the Rescue! It is so fast and easy to prepare and perfect for a small meeting or a thanksgiving dinner. Forget to prepare an entire turkey or spend hours and hours in the kitchen. A six -pound turkey breast, 40 minutes in pressure cookerAnd dinner is on the table!
Who knew that the holidays could be so easy?
Look 🎥: how to cook a turkey breast in the pressure cooker
What is the turkey breast in an electrical pressure cooker?
This instant turkey breast takes a turkey breast and cooks it with vegetables, chicken broth, herbs and butter for the turkey dinner par excellence! This simple recipe is a great way to make a quick thanksgiving, especially if it is the first time you do one or want to change things. Furthermore, if your guests are not large fans of dark meat, they can rest easily because the entire turkey breast is only white meat!
Instant Pot Pot Türkiye Ingredients
This instant turkey breast is so simple but creates an ultra-satapo appetizer with few ingredients. Here’s what you will need:
- Turkey breast -Creca a medium -sized bone turkey breast for the best flavor and consistency. If you use a frozen turkey breast, be sure to defrost it first in the refrigerator. Take a look at how to defrost a turkey guide for more information.
- Onion, celery, carrot and garlic – Steam course with the turkey to add flavor.
- Chicken broth – Used as a instant liquid to help cook the turkey and add tons of salty and salty flavor.
- Salt and pepper – It improves flavors and add a thin heat calcium.
- Rosemary, parsley and sage – We strongly recommend using fresh herbs for better flavor.
- Butter – you can use normal butter or compound butter (highly recommended.)
For the sauce
- Reserved cooking liquid -The perfect base for an ultra-satapore sauce. Also, less waste!
- Butter – adds the depth of the flavor.
- Flour – Jet in the sauce to help him thicken.
How to prepare the pressure turkey breast
Prepare the turkey
You will start positioning the chicken broth in the pressure cooker. Put the steamer in the pot, then put the onion, garlic, carrot and cerands in the steamship.
Mix the rosemary and parsley Together in a bowl.
Pat the turkey dry with paper towels, then season Well with salt and pepper.
Use the fingers to pull the skin from the top of the turkey breast, then Rub it with chopped herbs.
Scroll 4 Pat of butter and some sage leaves under the skin.
Cook the turkey
Place the turkey breast in pressure cooker, Seal the lid e Cook for 30 minutes.
After 30 minutes, release the steam naturally, then Remove the turkey and place it on a pan.
Place the turkey on a pan e grid in the oven For a few minutes to brown the skin.
Remove the steamer with cooked vegetables and discard.
Sauce
Melt the butter In a small saucepan, then Beat the flour And cook for 1 minute.
Once the roux has joined, set yours pressure cooker To cook over low heat and add the roux. Let them cook Until it thickens (about 5-7 minutes.) Continue to cook over low heat and whip until the sauce thickens to your liking.
Serve the turkey breast sliced and with sauce on the side.
What to serve with this juicy turkey breast
We served my turkey breast next to mashed potatoes, biscuits and vegetables of roasted roots. It would also be delicious with mushroom filling, roasted Brussels and pumpkin sprouts, CAPIORIOR SOPK CHETOOr one of your favorite contours!
Leftovers and heating
Store the remaining turkey breast in an airtight container or strictly enveloped in an aluminum friglia in the refrigerator for a maximum of 3 days or in the freezer for a maximum of 3 months.
To heat, you have a couple of options:
- Oven method: Preheat the oven at 325 degrees F. Low the chicken broth on the stove. Place the turkey in a pan and place a canvas on them. Pour the chicken broth over low heat on the turkey and wrap in a sheet. Cook for 15 minutes or until heated.
- Microwave: Take a plate and a damp paper napkin (use water or chicken broth). Place the paper napkin on the slices of turkey and heat in 45 seconds bursts to 50% power until he warmed up.
Are you not sure what to do with leftovers? Take a look at ours Remaining turkey recipes guide!
Other turkey recipes that you will love
This recipe for the pressure turkey breast is the perfect way to make the turkey breast more juicy in a fraction of the time like a traditional roast turkey! Whether you need a turkey for the holidays or that you want jazz your basic turkey recipes, this easy recipe is for you!
Have you tried this recipe? Make us a favor e Evaluate the recipe card With ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐
Put the pressure cooker at work for a holiday party that meets in less than an hour. Quick pressure turkey breast recipe – 40 minutes from the table.
Prevent the screen from going to sleep
Prepare the turkey
-
Put the chicken broth in the pressure cooker and add a steamer, open completely above. Place the onion, garlic, carrot and steamer celery.
1 onion, 3 cloves of garlic, 1 carrot, 4 cups of chicken broth, 2 skills of celery
-
Mix the rosemary and parsley together in a bowl.
1 tablespoon of fresh rosemary, 1 tablespoon of fresh parsley
-
Turn on the turkey with paper towels.
6-7 pounds bone-in Türkiye
-
Season well with salt and pepper (do not forget to season the cavity).
6-7 bone turkey breast pounds, salt and pepper
-
Use your fingers carefully to pull the skin from the top of the turkey breast and rub with chopped herbs.
-
Slide 4 pts of butter (about 1 tablespoon each) under the skin and some sage leaves.
1 tablespoon of fresh sage, 4 tablespoons of butter
Cook the turkey breast
-
Place the turkey breast in the pressure cooker.
6-7 pounds bone-in Türkiye
-
Seal the lid and set the pressure cooker on 30 minutes.
-
Allow pressure to cook the turkey and release the steam naturally.
-
Carefully remove the turkey breast from the pressure cooker when the pressure has been released.
-
Put the turkey on a pan and put under the grill for a few minutes to brown the skin.
-
Remove and wrap well with a sheet to rest.
-
Remove the steamer with cooked vegetables and discard.
Sauce
-
In the meantime, melt the butter in a small saucepan. Add the flour and cook for a minute.
2 tablespoons of butter, 2 tablespoons of flour
-
Put on a cup of cooking liquid in the saucepan, slamming, to create a roux.
Cooking liquid reserved by the turkey breast
-
Add a little more liquid if necessary. Once the roux has joined, set the pressure cooker on simmer and add the roux.
-
Leave to cook until it thickens, from 5 to 7 minutes. (If the pressure cooker does not have this option, it continues to beat the cooking liquid in flour and mix, mix and cook until it thickens).
-
Serve the turkey breast cut with the sauce on the side.
Keep the leftovers in a rebelled hermetic container or wrapped in the sheet in a refrigerator for a maximum of 3 days.
To heat, microwave the desired portion on the power of 50% on a safe plate to avoid drying any unnecessary leftovers, in 45 second explosions until they are heated.
Calories: 133Kcal | Carbohydrates: 5G | Protein: 1G | Fat: 11G | Saturated fat: 7G | Cholesterol: 30mg | Sodium: 683mg | Potassium: 190mg | Sugar: 1G | Vitamin A: 2105Iu | Vitamin C: 14.3mg | Soccer: 22mg | Iron: 0.5mg
FAQ of the recipe
You just have to cook the turkey for 30 minutes in the instant, in addition, the few minutes take us to get to the pressure. This is a huge improvement compared to the 2-3 hours that would bring to the oven.
After cooking in the instant, shouts it in the oven for other minutes only for bright lightly the skin.
TIP: Make sure to chew that the internal turkey temperature is at least 165ºF by inserting a meat thermometer in the thicker part of the breast. A little rose does not necessarily mean that the turkey is not done, and surely you don’t want cooking too much. Dry turkey is a painful culinary experience and you should avoid it at all costs.
Even if it is not entirely necessary, we recommend it. The turkey salary allows him to absorb extra moisture, so it is less likely to dry during the cooking process. The salt also breaks down the meat so that it is more tender.
To scrape your turkey, Just melt ¾ cup of salt in enough water to cover the turkey. Let it immerse himself during the night. When you are ready to cook it, remove the turkey from the brine, rinse it, then proceed with the indications on the recipes. This method is considered a wet brine, but you could also make a dry brine if you prefer.
Girl Carnivore Pro suggestion: If you intend to raise your turkey, make sure that the turkey breasts that you buy are not already salted or kept in a brine solution.
Absolutely! Make sure to adjust the cooking time if you use a boned breast, as it can cook faster than a bone breast.
