Turkey Breast Tenderloin From The Instant Pot Recipes

TURKEY BREAST TENDERLOIN FROM THE INSTANT POT!

Steps:

• 1. select saute button on your Instant pot and heat the 2 Tbsp. canola oil.
• 2. Brown turkey breast tenderloin in hot oil, on all sides.
• 3. Remove the turkey breast tenderloin to a plate and set aside
• 4. Add broth and chicken soup base to pot and use a spatula to deglaze the pot.
• 5. Press Cancel on your Instant Pot.
• 6. Place rack into pot and place the tenderloin onto the rack.
• 7. lock the lid on the pot and set the vent to sealing.
• 8. Cook on high pressure for 30 minutes.
• 9. use quick release.
• 10. Remove turkey tenderloin to plate and keep warm.
• 11. Press cancel on your Instant Pot, then press the saute button.
• 12. Mix together flour and water to make a slurry. Add to the broth and stir until thickened.
• 13. Slice Turkey Tenderloin and serve with gravy.
• 14. NOTE: If you have more broth than you need at the end of cooking, ladel some off and freeze it for a later use and then make gravy with the rest!

INSTANT POT® TURKEY BREAST

Steps:

• Sprinkle onion soup mix all over turkey breast and place in the pot of an electric pressure cooker (such as Instant Pot®). Place celery and onion chunks over and around turkey breast. Pour chicken broth over turkey breast.
• Seal pressure cooker and bring to high/low pressure on the 'Poultry' setting or according to manufacturer's instructions; cook until juices run clear, about 30 minutes. Release pressure through natural-release method for about 20 minutes. Transfer turkey breast to a plate and slice.
• Change the electric pressure cooker setting to 'Saute.' Mix water and cornstarch together in a bowl; add a small amount of hot liquid from the pot. Mix until dissolved; pour into the pot and whisk well until thickened, about 3 minutes. Serve gravy alongside turkey.

BONELESS TURKEY BREAST IN THE INSTANT POT®

Steps:

• Combine paprika, herbes de Provence, seasoned salt, salt, and pepper in a small bowl. Place the trivet of a multi-functional pressure cooker (such as Instant Pot®) on a work surface.
• Pat all sides of thawed turkey breast with paper towels until dry. Be sure to leave the mesh in place, as this holds the turkey together. Rub turkey with about 2 teaspoons olive oil, then rub with dry seasonings. Set gravy packet aside for later use.
• Turn on the cooker and select Saute function. Allow the inner pot to heat, 1 to 2 minutes. Add remaining oil to the hot pot, then add turkey breast and brown on all sides, about 5 minutes. Carefully remove turkey breast and set on the trivet. Pour chicken stock into the hot pot and scrape up any browned bits with a wooden spoon. Place the trivet and turkey breast into the pot and place celery and onions around it. Cancel Saute function.
• Close and lock the lid, set the valve to seal, and select high pressure according to manufacturer's instructions. Set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions.
• Open the pot and check internal temperature of the turkey with an instant-read thermometer. Safe internal temperature is at least 165 degrees F (74 degrees C). Lift turkey out of the pot and place on a cutting board; cover with aluminum foil. Remove the trivet and turn off the cooker.
• Strain cooking liquid into a glass measuring cup. Add enough water to make 1 1/2 cups liquid.
• Return the inner pot to the cooker, add butter, and select Saute function. Sprinkle flour into the melted butter and whisk briskly to avoid lumps. Whisk bubbling mixture for about 2 minutes, then gradually add the cooking liquid, stirring constantly. Pour in the contents of the gravy packet; cook and stir until mixture comes to a boil and thickens slightly, 5 to 10 minutes. Cancel Saute function and pour gravy into a serving container.
• Slice turkey and serve warm with gravy.