Instant Pot Slow Cooked Turkey Breast
Prep Time5 mins
Cook Time4 hrs 5 mins
Total Time4 hrs 10 mins
Lay out the turkey breast (skin side up) on your chopping board. Massage into the skin all the olive oil and season with salt and pepper.
Place it into the Instant Pot (skin side down) and cook for 5 minutes on the sauté setting.
While it is browning your skin – in a mixing bowl add all the ingredients apart from the turkey stock and mix well or until the honey is no longer sticking to the rest of the marinade. Add to it 100ml of the turkey stock and mix again.
Turn the turkey over in the Instant Pot and change the setting from saute to slow cook.
Pour over the turkey the marinade and place the lid on the Instant Pot.
It will naturally set it to slow cook for four hours and leave it on this setting. After 2 hours add the rest of your stock over the turkey.
After the final 2 hours have been completed remove the turkey from the Instant Pot, place it on the chopping board and allow to rest for 15 minutes before slicing it up.
I used my Instant Pot with the sauté followed by the slow cooker setting. Instead you could put your turkey on for 15 minutes on the hottest setting of a regular slow cooker, then turn it down and cook as normal.
Also if using an Instant Pot don’t feel you need to buy a proper glass lid. I just put the normal Instant Pot lid on I just didn’t set it to sealing.
The cooking time stays as the same whether your turkey breast is tiny, medium or above average. Therefore no need to weigh out the turkey just throw it all in!
For turkey stock I cheated and used a container of my old chicken bone broth. I then opened a container that had ½ litre of broth that had been defrosted from the freezer. Using a sieve I removed the fatty bits and then used it like turkey stock.
Calories: 406kcal | Carbohydrates: 18g | Protein: 44g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 620mg | Potassium: 578mg | Fiber: 0g | Sugar: 14g | Vitamin A: 635IU | Vitamin C: 1.2mg | Calcium: 48mg | Iron: 2.1mg