Pressure Cooker Turkey Breast with Orange Cranberry Sauce

Cooking under pressure: a full Thanksgiving turkey breast without an oven. In one hour!

  • 2 tbsp Butter
  • 2 tbsp Vegetable oil
  • 1 Bone-in turkey breast
  • 1 Large yellow onion, sliced
  • 1 cup Cranberries
  • 1 cup Dried cherries
  • 1 cup Walnut pieces and halves, optional
  • 1 1/2 cups Freshly squeezed orange juice
  • 1 bunch Fresh thyme
  • 1 sprig Sage
  • 1 sprig Rosemary
  • Sea salt and pepper, to taste
  1. On a medium high flame, heat the butter and oil in your pressure cooker. Just before the butter starts to burn, place the turkey breast in the pressure cooker and brown. Turn the breast around and brown on the other side. Brown all sides of the skin as well as possible. This will take about 5 minutes per side to brown.

  2. Remove and set aside. Keep the drippings in the pressure cooker.

  3. Add to the pressure cooker the onions, cranberries, dried cherries, salt, pepper and herbs.

  4. Place the turkey breast, meat side up, on top of the onions and fruit. Pour 1 1/2 cups fresh squeezed orange juice over the turkey breast. Add fresh ground sea salt, pepper and a few more fresh herbs on top...parsley, sage, rosemary and thyme.

  5. Secure your pressure cooker lid very tight. Bring up to pressure over medium high heat. Once the pressure cooker comes up to pressure reduce the heat to medium low. Let cook for 40 minutes. Take off the heat, release a little pressure by gently raising the valve, aiming the valve's air hole away from you for a few seconds. Then let it lose pressure naturally for the next 10 minutes 

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