PRESSURE COOKER TURKEY BREAST WITH MARSALA & MUSHROOMS RECIPE - (4.5/5)
Provided by jlwoodruff
Number Of Ingredients 12
Steps:
- Working with one roast at a time, locate the silver-colored sinew that runs the length of the roast. Hold the tip of the sinew and use a sharp knife to scrape it away from the meat. Trim any fat from the roast. Tie the roast crosswise at 2-inch intervals with chicken string. Repeat with the other roast. Season the breasts with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a 5 to 7 quart pressure cooker, heat 1 tablespoon of the oil over medium-high heat. Add the breasts and cook, turning occasionally, until lightly browned, about 3 minutes. Transfer to a plate and set aside. Add the remaining 1 tablespoon oil to the cooker and heat. Add the mushrooms, shallots, garlic, and thyme. Cook until the mushrooms begin to soften, about 3 minutes. Return the roasts to the cooker and add the stock and the marsala. Lock the lid in place. Bring to a high pressure over high heat. Adjust the heat to maintain pressure. Cook for 15 minutes. Remove from heat and quick release the pressure. Check the turkey for doneness: An instant read thermometer should read 160°F. Transfer the roasts to a carving board and cover loosely with foil to keep warm. Return the uncovered cooker to high heat and bring the cooking liquid to a boil. In a small bowl, sprinkle the cornstarch over the heavy cream and whisk until smooth. Whisk the cream mixture into the boiling liquid and cook until thickened. Season with additional salt and pepper. Transfer the sauce to a warmed bowl. Remove the strings from the roasts. Using a sharp knife, cut the turkey into 1/2 inch thick slices. Serve immediately, passing the sauce on the side.
INSTANT POT® CHICKEN MARSALA
This chicken Marsala is inspired by a famous chain restaurant, but it cooks in the Instant Pot®. You will need the glass lid which can be ordered online.
Provided by thedailygourmet
Categories World Cuisine Recipes European Italian
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Combine flour, salt, and pepper in a shallow dish. Dredge chicken breasts through flour mixture.
- Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow pot to heat up. Add oil. Add chicken and cook until lightly browned, 3 about minutes. Turn chicken over and add mushrooms. Cook, stirring mushrooms occasionally, until other side of the chicken is lightly browned, about 3 more minutes. Pour Marsala wine around chicken. Close and lock the lid, and simmer until chicken is no longer pink in the center and the juices run clear, about 5 minutes.
- Remove chicken from the pot and place on a serving platter. Add butter to the pot. Turn off heat and stir butter into sauce until fully blended. Pour sauce over chicken breasts and serve immediately.
Nutrition Facts : Calories 322 calories, Carbohydrate 7.9 g, Cholesterol 78.9 mg, Fat 19.2 g, Fiber 0.5 g, Protein 23.7 g, SaturatedFat 6.9 g, Sodium 299.7 mg, Sugar 2.1 g
TURKEY MARSALA
This Marsala sauce for turkey is really rich, like you fussed all day in the kitchen. Here's the shocker: We make it fast. -Deborah Williams, Peoria, Arizona
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Mix flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cut each tenderloin crosswise in half; pound each piece with a meat mallet to 3/4-in. thickness. Toss with flour mixture; shake off excess. , In a large nonstick skillet, heat oil over medium heat. Add turkey; cook until a thermometer reads 165°, 6-8 minutes per side. Remove from pan; keep warm., In same skillet, heat butter over medium-high heat; saute mushrooms until tender, 3-4 minutes. Stir in broth and wine. Bring to a boil, stirring to loosen browned bits from pan; cook until liquid is reduced by half, 10-12 minutes. Stir in lemon juice and the remaining salt and pepper. Serve with turkey.
Nutrition Facts : Calories 295 calories, Fat 8g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 482mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges
INSTANT POT® TURKEY BREAST
The Instant Pot® made the moistest turkey breast I have ever made. I usually let this cook in the slow cooker all day, but this turned out so much better. I couldn't believe that I had such a wonderful meal ready in less than an hour total!
Provided by Tammy Lynn
Categories Meat and Poultry Recipes Turkey Breasts
Time 1h3m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 583.6 calories, Carbohydrate 5 g, Cholesterol 220.1 mg, Fat 22.1 g, Fiber 0.7 g, Protein 85.7 g, SaturatedFat 6.2 g, Sodium 655 mg, Sugar 1.2 g
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PRESSURE COOKER TURKEY BREAST - BETTER HOMES & GARDENS
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- In a 6 to 8-quart electric pressure cooker place the onion, carrots, celery, and garlic, Add chicken broth. Top with turkey. Season with poultry seasoning, salt, and pepper. Drizzle with butter.
- Lock lid in place. Set cooker on high pressure to cook for 25 minutes for bone-in turkey, 20 minutes for boneless. Quickly release pressure. Open lid carefully.
- Check turkey with an instant-read thermometer in the thickest part of the breast; it should register at least 165°F. (If desired, for bone-in turkey, preheat broiler. Place turkey in a shallow baking pan. Broil 5 inches from the heat for 1 to 2 minutes or until skin is browned.) Remove turkey to a platter; cover and let stand 10 minutes.
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