Pressure Cooker Italian Turkey Breast

Dinner

This recipe makes some of the most succulent turkey I've ever eaten. High in lean protein, it’s a smart entree for a special occasion.

Average Rating: 4

TOTAL TIME: Prep: 25 min. + standing Cook: 25 min. + releasing
YIELD: 14 servings.

Ingredients

1 pound carrots, cut into 2-inch pieces
2 medium onions, cut into wedges
3 celery ribs, cut into 2-inch pieces
1 can (14-1/2 ounces) chicken broth
1 bone-in turkey breast (6 to 7 pounds), thawed and skin removed
2 tablespoons olive oil
1-1/2 teaspoons seasoned salt
1 teaspoon Italian seasoning
1/2 teaspoon pepper

Instructions

1. Place vegetables and broth in a 6-qt. electric pressure cooker. Brush turkey with oil; sprinkle with seasonings. Place over vegetables.
2. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in turkey breast should read at least 170°. Remove turkey from pressure cooker; tent with foil. Let stand 10 minutes before slicing.

Nutrition Facts

1 serving: 308 calories, 13g fat (3g saturated fat), 106mg cholesterol, 409mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 41g protein.
Diabetic Exchanges:
5 lean meat, 1/2 fat.