Pressure Cooker Turkey Breast with Marsala & Mushrooms

Chicken Marsala is a great Italian dish served with vegetables.
Photo by Jennifer W.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    (1 1/4 pound) bonless, skinless turkey breast roasts

  • 1/4

    teaspoon salt, plus more to taste

  • 1/4

    teaspoon pepper, plus more to taste

  • 2

    tablespoon olive oil

  • 6

    ounces white mushrooms, thinly sliced

  • 3

    tablespoons shallots, chopped

  • 1

    garlic clove, minced

  • 1/2

    teaspoon dried thyme

  • 2/3

    cup chicken stock

  • 1/3

    cup dry marsala

  • 1 1/2

    tablespoon cornstarch

  • 3

    tablespoon heavy cream

Directions

Working with one roast at a time, locate the silver-colored sinew that runs the length of the roast. Hold the tip of the sinew and use a sharp knife to scrape it away from the meat. Trim any fat from the roast. Tie the roast crosswise at 2-inch intervals with chicken string. Repeat with the other roast. Season the breasts with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a 5 to 7 quart pressure cooker, heat 1 tablespoon of the oil over medium-high heat. Add the breasts and cook, turning occasionally, until lightly browned, about 3 minutes. Transfer to a plate and set aside. Add the remaining 1 tablespoon oil to the cooker and heat. Add the mushrooms, shallots, garlic, and thyme. Cook until the mushrooms begin to soften, about 3 minutes. Return the roasts to the cooker and add the stock and the marsala. Lock the lid in place. Bring to a high pressure over high heat. Adjust the heat to maintain pressure. Cook for 15 minutes. Remove from heat and quick release the pressure. Check the turkey for doneness: An instant read thermometer should read 160°F. Transfer the roasts to a carving board and cover loosely with foil to keep warm. Return the uncovered cooker to high heat and bring the cooking liquid to a boil. In a small bowl, sprinkle the cornstarch over the heavy cream and whisk until smooth. Whisk the cream mixture into the boiling liquid and cook until thickened. Season with additional salt and pepper. Transfer the sauce to a warmed bowl. Remove the strings from the roasts. Using a sharp knife, cut the turkey into 1/2 inch thick slices. Serve immediately, passing the sauce on the side.

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