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Turkey Breast

Turkey Breast

  • 1 lb Carrots, cut into pieces
  • 2 medium Onions, cut into wedges
  • 3 Celery Ribs, cut into pieces
  • 14.5 oz Chicken Broth
  • 6-7 lbs Turkey Breast, skin removed
  • 2 tbsp Olive Oil
  • 1 1/2 tsp Seasoned Salt
  • 1 tsp Italian Seasoning
  • 1/2 tsp Pepper

Place vegetables and broth in the electric pressure cooker. Brush turkey with oil and sprinkle with seasonings. Place over vegetables.

Lock lid; adjust to pressure-cook on high for 25 minutes. Let pressure release naturally for 10 minutes; quickly-release any remaining pressure. A thermometer inserted in turkey breast should read at least 170 degrees. Remove turkey from pressure cooker; tent with foil. Let stand 10 minutes ling before slicing.

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