Sort ingredients
amyp06
QR Code
Listen
Pdf
Place the carrots, onions, celery, sliced lemons and broth in a 6 to 8-quart electric pressure cooker. Brush the turkey breast with olive oil and rub the skin with the salt and pepper. Place the turkey breast over the vegetables. Then tuck the fresh herbs into the broth around the turkey.
Lock the lid and close the pressure-release valve. Set your Instant Pot to ‘pressure cook’ on high for 36 minutes for a 6-pound turkey. When time is up, let the pressure release naturally for 10 minutes and then safely quick-release any remaining pressure. Carefully remove the turkey from the pressure cooker.
For crispy skin, transfer the turkey breast to a broiler pan and place the turkey under a preheated broiler, skin-side-up, until the skin turns golden brown; about 5 to 10 minutes.
Tent the breast with foil and let it stand 10 minutes before slicing using an electric carving knife. Serve warm.