This is one of those things I did just to see if it would work, and I’m happy to report it worked perfectly!!
So easy. One defrosted turkey breast. An onion. Couple carrots. Celery.
Add to bottom of Instant Pot rack with 1 cup water.
I’m currently using the Instant Pot Max and I love it. The max pressure is really awesome, and the automatic venting is super useful as well.
Add your turkey breast. I’m not going to lie, I shoved a little. Can’t wait until they make the 8 quart Max. Although the turkey is above the “Max” fill line, the liquid is safely well below so I didn’t worry about that.
I cooked for 40 minutes on Max pressure and got well above 165 (as in, 190). I was worried that the turkey would be dry from getting so hot but in fact is was the juiciest turkey breast I’ve ever had. On non-max pressure (high) I’d probably go 45-50 minutes but you can always check after 35. The pressure really keeps it juicy though. I chopped mine up and used it for a weeknight Thanksgiving dinner with homemade stuffing! Such comfort food.
And of course save your scraps and bones to make turkey stock bone broth!
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