Instant Pot Frozen Turkey Breast

J DeVol

3lb Frozen Boneless Butterball Turkey Breast roast

2 tbsp butter

1 onion, quartered

1 apple, cut into chunks

3 stalks chopped celery

2 cups chicken broth

1 packet turkey gravy mix

½ cup wondra

subheading: Spice Rub:

2 tsp kosher salt

1 tsp black pepper

2 tsp dried thyme

2 tsp dried rosemary

1 tsp dried sage

½ tsp garlic powder

Sauté butter, onion, apple, and celery until onion and celery are slightly translucent.

Add broth and deglaze bottom of the pot.

Add gravy packets (your dry mix and the frozen one that came with the turkey) and stir until dissolved.

Remove netting from turkey and rub with spice rub.

Add trivet to pot and place frozen turkey on top.

Close lid and seal vent.

Cook on MANUAL high pressure for 50 minutes.

Allow pressure to release naturally. Wait for pressure pin to drop by itself before proceeding to next step. Quick releasing may dry out the turkey.

Once pressure has released and pin has dropped, carefully open the lid, remove the turkey, and set aside. OPTIONAL: Set turkey under broiler until skin is crisped to your liking. This will improve the appearance of your roast, but if serving sliced it really won't add anything unless you want crispy skin.

Strain pot liquid and return to the pot and set to sauté.

Mix 1 cup cold water with the Wondra, slowly to avoid clumping.

Once pot liquid is bubbling, slowly stir in Wondra mixture and continue to stir until thickened to your satisfaction. (If you do have some clumping, you can strain it again.)

Slice and serve. Enjoy!

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