Butter-Braised Turkey Breast
- 1 (6-lb) turkey breast, bone-in, skin on
- 14oz chicken or turkey broth
- 1 large onion, quartered
- 1 celery stalk, cut into large pieces
- 1 sprig of thyme
- 3T cornstarch
- 3T cold water
- 6T butter
- Sea salt and freshly ground black pepper
- Heavily season turkey breast with sea salt and fresh ground black pepper.
In the pressure cooker, set to "sear" and add butter, onions, celery, and thyme. Sauté until golden brown.
- Place cooking rack into cooker pot, add broth, then lay turkey on rack breast down.
- Close lid and lock. Set to "poultry" and adjust for 30 minutes.
- When done, quick release until all pressure is released.
- Open cooker and insert meat thermometer into the thickest part of the breast
the temperature should read "165°F" or higher. If it reads below this temperature, close the lid and lock and cook for an additional 15 minutes. Afterward, quick release until all pressure is released, then check once again with thermometer.
- Once the turkey is done, remove the breast and place on a platter, cover with foil, and allow to rest.
- Skim the fat off the liquid remaining in the pressure cooker (use ladle or remove pot and carefully pour and skim, or use a fat separator). Pour into a bowl.
- Add cold water with cornstarch. Mix well. Pour back into the cooker (will help thicken broth and make it into a gravy). Season with sea salt and fresh ground pepper to taste, if needed.