What’s the biggest challenge of holiday meals? Timing. Always, timing. Getting everything to the table at relatively the same time seems like a heroic feat.
The best way to do this? Make use of all cooking apparatuses in your kitchen! This turkey breast is made in the Instant Pot – which frees up your oven for all your other holiday dishes.
It’s also ridiculously easy. Just a few minutes of prep and then you can forget about it. It’ll take about an hour and a half total, once you count in time for the pot to come to pressure and then naturally release the pressure.
The drippings left behind in the pot are a great base for gravy, if you want to make your own.
Looking for some more dishes that will free up your oven? I recommend Instant Pot Mashed Potatoes, Slow Cooker Sweet Potatoes with Applesauce and – for dessert – Slow Cooker Apple Crisp!
Instant Pot Turkey Breast
1 7 1/2 – 8 lb. turkey breast, thawed
6 Tbsp. butter, softened
2 Tbsp. fresh sage, minced
2 Tbsp. fresh thyme, minced
1 Tbsp. fresh rosemary, minced
2 Tbsp. fresh flat-leaf parsley, minced
1 1/2 tsp. kosher salt
1 tsp. freshly ground black pepper
1 large onion, peeled and quartered
3 carrots, washed and cut into 2-inch pieces
2 celery stalks cut into 2-inch pieces
2 cups low-sodium chicken broth
In a small bowl, stir together the softened butter, sage, thyme, rosemary, parsley, salt and pepper.
Pat the turkey breast dry with paper towels. Rub all over with the butter and herb mixture – inside, outside, and under the skin. Stuff the cavity with half of the onion, carrots, and celery.
Place in the Instant Pot, on the trivet insert. Scatter remaining vegetables around the turkey breast. Pour the chicken broth over everything.
Seal the lid and close the vent. Set to cook on high on manual for 1 hour. Let the pressure release naturally when done. Remove lid and transfer turkey to a cutting board. Let sit for 10 minutes, then carve and serve.
from The Cookie Rookie
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