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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