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TURKEY BREAST – INSTANT POT RECIPES



Turkey Breast – Instant Pot Recipes image

Provided by Kathleen Phillips

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6 - 8 serving

Number Of Ingredients 9

7 lb bone-in turkey breast
3 tbsp butter (softened)
1/2 tsp paprika
1/4 tsp garlic powder
1/2 tsp salt
1 1/2 cups chicken broth or water
1 small onion (quartered)
2 small celery stalks (cut in half)
2 tbsp cornstarch (Plus additional 1 tsp )

Steps:

  • If the turkey breast is frozen, let it thaw in refrigerator for 3 days in the wrapping it came in. Remove the gravy mix and giblets from the cavity, if any are present. Rinse the turkey breast and let it drain in a colander. Pat it dry with paper towels. Loosen the skin on top of the breast with your fingers and a knife but do not cut it off.
  • Combine butter, herb seasoning, and salt in a small bowl. Using fingertips, spread about 2 tbsp of the mixture up under the skin and onto the turkey breast. Lay the skin over the mixture then spread the remaining mixture on top of the skin.
  • Place the trivet in the Instant Pot pan and pour in the chicken broth.
  • If the turkey breast has a cavity to place the onion and celery under the breast, place it there. If it is open, just place them in the Instant Pot pan and place the turkey breast, breast side up.
  • Place lid on Instant Pot and set valve to “sealing”. Press “Pressure Cook” / "Manual" button, then -/+ button to 32 minutes on High Pressure. It will take about 12 to 20 minutes to come to pressure, cook 32 minutes, then when it beeps, let it release pressure naturally (don’t touch sealing valve) for 20 minutes. If it hasn’t release all the pressure, switch to “venting”. Carefully open the lid away from your face when floating valve drops.
  • Preheat broiler. Remove the turkey with two large metal spatulas or spoons. Forks will release all the turkey juices! Place it on a foil-lined baking sheet and broil it 3 to 5 inches from the broiler for 3 to 5 minutes or just until skin in golden brown.
  • Measure 2 cups of turkey drippings in the Instant Pot pan. Discard any remaining liquid, onion and celery (I actually save them for soup later). Combine 1 tbsp water and cornstarch in a custard dish then pour into turkey drippings. Turn Instant Pot “Saute” button on. Cook the gravy, stirring constantly about 8 minutes or until slightly thickened.

MINESTRONE SOUP – INSTANT POT RECIPES



Minestrone Soup – Instant Pot Recipes image

The Italians sure know how to make the ultimate vegetable soup. This one is easy on the waistline, but you’d never know it from how rich, comforting, and delicious it tastes.

Provided by Jeffrey Eisner

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4-6 servings

Number Of Ingredients 20

3 tbsp extra-virgin olive oil
1 Spanish onion (or yellow, diced )
2 large carrots (peeled and sliced into 1/4 inch disks and then into quarters)
3 celery ribs (sliced)
1 Zucchini (sliced into 1/4 inch disks and then into quarters)
3 garlic cloves (minced or pressed)
6 cups vegetable broth
28 oz can crushed tomatoes ( I like San Marzano)
14 1/2 oz can diced tomatoes
15 1/2 oz can red kidney beans (drained and rinsed)
15 1/2 oz can cannellini beans (drained and rinsed)
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1 tsp black pepper
2 tsp seasoned salt
1 cup pipette pasta (ditalini or mini shells work well here too)
10 oz box frozen cut green beans
5-8 oz baby spinach
grated parmesan cheese (for serving (optional))

Steps:

  • Place the olive oil in the Instant Pot and hit Sauté and Adjust so it’s on the More or High setting. After 3 minutes, once the oil is heated, add the onion, carrots, celery, and zucchini and cook for 5 minutes, stirring occasionally, until slightly softened. Add the garlic, mix well, and cook for another minute, until fragrant.
  • Add the broth, crushed and diced tomatoes, kidney and cannellini beans, oregano, basil, thyme, pepper, and seasoned salt and stir.
  • Stir in the pasta and frozen cut green beans, and top with the baby spinach but do not stir—just lay the spinach on top of the broth and veggies. It will seem like a lot and be close to the brim of the pot, but it cooks down to nothing.
  • Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then
  • Serve topped with grated Parmesan, if desired, and some warm, crusty bread.

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