Servings: 6
Calories: 1443kcal
Equipment
- Instant Pot electric pressure cooker
- Instant Pot trivet rack (comes with the Instant Pot
Ingredients
- 2 ½-3 pound turkey breast boneless, thawed
- 1 tablespoon seasoning Famous Dave’s Chicken Rub, or similar
- 1 tablespoon seasoning Weber Roasted Garlic & Herb Seasoning, or similar
- 2 cups apple cider Store-bought, or see the notes below to get my homemade apple cider brine recipe
- 4 sprigs herbs i.e.,fresh rosemary, parsley, or thyme
Instructions
- Mix the chicken rub and garlic & herb seasonings in a small bowl to create a Southern spice rub for the turkey.
- Rub and coat the turkey breast with the Southern spice rub on the top and bottom.
- Remove the Instant Pot lid and pour the apple cider into the stainless steel inner pot.
- Place the seasoned turkey onto the trivet rack.
- Using the trivet rack’s handles, place the seasoned turkey inside the inner pot with the apple cider brine.
- Baste the turkey breast by spooning the apple cider over it.
- Close the Instant Pot lid (ensure the valve is up – in the position for sealing) and pressure cook on high for 25 minutes.
- When cooking is finished, allow a natural pressure release for at least 15 minutes.
- To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.
- Baste the bird using a large spoon to scoop the brine from the inner pot over the turkey breast.
- Then, remove it from the inner pot using the trivet rack handles.
- Place the turkey breast on a serving platter to slice. Add fresh rosemary sprigs (as I used), thyme, or parsley to garnish, serve, and enjoy!
Video
Notes
Nutrition
Calories: 1443kcal | Carbohydrates: 74g | Protein: 248g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 612mg | Sodium: 2363mg | Potassium: 3617mg | Fiber: 14g | Sugar: 47g | Vitamin A: 1157IU | Vitamin C: 6mg | Calcium: 683mg | Iron: 18mg
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