A turkey breast emerges moist and succulent from the pressure cooker in only 30 minutes versus 1½ hours in the oven. The key is to give it a good browning first so that the fat renders and the turkey takes on a caramelized surface.


  • grated orange zest, from 1 navel orange
  • dried thyme leaves, ½ tsp
  • salt and freshly ground pepper
  • canola oil, 2 tbsp
  • boneless rolled and tied turkey breast, 1, about 3 lb (1.5 kg)
  • butter, 1 tbsp
  • low-sodium chicken broth, 1 cup (8 fl oz/250 ml)
  • cornstarch, 1½ tbsp
  • Cranberry-Ginger Relish, warmed for serving



Add the orange zest, thyme, ½  teaspoon salt, several grindings of pepper, and 1 tablespoon of the oil to a small bowl. Mix well, then scrape the mixture onto the turkey breast and rub it all over to coat every side.

In the pressure cooker pot, brown the turkey breast, starting with the fat-side down, in the remaining 1 tablespoon oil and the butter, turning with tongs, until brown all over. Once the turkey is browned, arrange it fat-side up in the pot. Pour the broth around the sides of the turkey. If using an electric pressure cooker, switch off the browning function.

Lock the lid into place and cook on high pressure for 30 minutes. Let the steam release naturally. When the pressure valve drops, remove the lid, tilting it away from your face to allow residual steam to escape. Insert an instant-read thermometer into the center of the breast; it should be 160°F (71°C). If not, lock the lid into place and cook on high pressure for 5 more minutes, then let the steam release naturally again.

When the turkey is cooked, transfer it to a cutting board and snip the strings. Whisk the cornstarch and 1½  tablespoons cold water together in a small bowl, then stir the mixture into the liquid in the pot. Cook over medium heat (or use the saute function), whisking, until thickened to make a gravy. Slice the turkey crosswise into slices about ½  inch (12 mm) thick. Serve with gravy and the warm cranberry relish.



The Pressure Cooker Cookbook