Instant Pot Turkey Breast

Calories: 251 | C17g | F3g |P36g
*Serves 6

INGREDIENTS:

• Nonstick cooking spray

• 2½ lbs. raw, bone-in half turkey breast

• 1 (10-oz.) package mirepoix (mixed onion, celery, and carrots)

• 1 green bell pepper, thickly sliced

• ¼ cup sweet chili sauce (corn syrup-free)

• ¼ cup water

• 2 medium pears, roughly chopped

• 2 Tbsp. chopped fresh sage leaves (or 2 tsp. dried, or 1 tsp. ground)

INSTRUCTIONS:

1. Set Instant Pot to “Saute”; lightly coat with spray.

2. Add turkey breast; cook for 4 minutes, or until browned. Flip; cook for an additional 4 minutes, or until browned on all sides. Remove from pot.

3. Add mirepoix and bell pepper; cook, stirring frequently, for 6 to 8 minutes, or until onion is translucent and vegetables are soft.

4. Add chili sauce, water, pears, and sage; stir to combine. Return turkey to pot; coat with mixture. Seal lid. Set Instant Pot to “Poultry” or “High Pressure.” Cook for 15 minutes. 

5. Once cycle is complete, release pressure immediately, being sure to keep clear of steam. 

6. Remove turkey breast to a carving board. Slice; remove bone. Set aside.

7. Using an immersion blender (or a regular blender), puree the vegetable mixture until smooth.

8. Evenly divide turkey among six plates; top evenly with vegetable sauce. Enjoy!