- 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.