Pressure Cooker Passion

Turkey Ingredients

• 5 – 7 lb turkey breast
• 2 Carrots Quartered
• 1 Onion Quartered
• 2 Sticks of celery quartered
• 4 Cloves Garlic
• 1 ½ Cups Turkey or Chicken Stock

Herb Butter Ingredients

• 1 Stick Butter Softened
• ½ Tsp Garlic Powder
• 1 Tsp Salt
• 1 Tsp Black Pepper
• ½ Tsp Onion Powder
• ½ Tsp Thyme (Dried)
• ½ Tsp Sage (Dried)
• ½ Tsp Rosemary  (Dried)
• ½ Tsp Parsley  (Dried)
• ½ Tsp Paprika
• ½ Tsp Basil (Dried)
• 1 Tsp Adobo

Directions Turkey & Herb Butter

1. Add Stock to Instant Pot
2. Place Carrots, Onion, Celery and Garlic to cavity of turkey.
3. Mix softened butter with herbs and spices and mix thoroughly
4. Loosen skin on turkey breast using your hand. Then use about ¾ of herb butter underneath skin of turkey breast.
5. Rub remaining herb butter on top of turkey skin.
6. Place turkey inside Instant Pot, meat side DOWN. Place onion and celery stick in cavity of turkey breast. 
7. Close lid on instant pot. Set vent knob to sealed. Cook on high pressure, for 35 Minutes
8. Once cook time has elapsed, let pressure release for 10 minutes naturally, then release any remaining pressure. 
9. Test turkey breast with digital thermometer to be sure meat has reached at least 160 degrees. (The turkey breast will continue to cook as it rests and needs to reach 165 degrees.) 
10. Remove turkey from instant pot and place on cutting board and tent with foil. Allow to rest for 10 minutes before slicing. 
11. To brown turkey skin, Place cooked turkey breast on baking sheet. Place under broiler for 5-6 minutes, watching closely so as not to burn, and brown up the skin of the turkey breast. 

Gravy Ingredients

• ½ Tsp Garlic Powder
• ½ Tsp Salt
• 1/4 Tsp White Pepper
• ½ Tsp Onion Powder
• 2TB Cornstarch
• ¼ Cup Cold Water

Directions Gravy

1. Strain cooking liquid from instant pot and reserve.
2. Return inner pot back to Instant Pot. Turn to Saute function and allow instant pot to heat. 
3. Once pressure cooker is heated add garlic powder, onion powder, salt and white pepper.
4. Mix water and corn starch until smooth, this is called a slurry, slowly mix into the stock. After it reaches a boil turn off.  For thicker gravy repeat process with another slurry (water & cornstarch).