Make quick work of your Thanksgiving turkey when you swap out the whole bird for quicker-cooking turkey breast.
Our secret to perfectly crisp skin is cooking it quickly under the broiler once it’s cooked through.
Here’s our go-to pressure cooker turkey breast recipe, including how to make a simple pan gravy.
Season with poultry seasoning, salt, and pepper.
Cook
Lock lid in place.
Set cooker on high pressure to cook for 25 minutes for bone-in turkey, 20 minutes for boneless.
(If desired, for bone-in turkey, preheat broiler.
Place turkey in a shallow baking pan.
Broil 5 inches from the heat for 1 to 2 minutes or until skin is browned.)
Remove turkey to a platter; cover and let stand 10 minutes.
Serve
Meanwhile, use a slotted spoon to remove vegetables to platter with turkey.
Transfer liquid to a measuring cup; measure 1 1/2 cups liquid.
In a small bowl whisk together 1/2 cup cold water and 1/4 cup flour.
Add to liquid in cooker.
Turn cooker to saute setting and cook and stir until thickened.
Season to taste with salt and pepper.
Serve gravy with turkey and vegetables.
How to Cook a Frozen Turkey Breast
Prepare as above, except use frozen turkey breast.
Cook for 40 minutes for bone-in breast halves or 30 minutes for boneless pieces.
Quickly release pressure and continue as directed above.
(Note: You will need an 8-quart cooker to cook the bone-in breast halves.)
2,000 calories a day is used for general nutrition advice.
