If everyone is always fighting over the white meat at your Thanksgiving table this hip stuffing-stuffed turkey breast roast is the solution. You can make this roast in under an hour and prep is a snap with our speed-up tips – no chopping, or crying.
The pressure cooker keeps the turkey meat moist, juicy and perfectly seasoned with our traditional-style stuffing. We used breadcrumbs, instead of cubes, to make the flavor more intense and the turkey more rollable.
The recipe is for a generous-sized roll that feeds 8-10 people using a low, wide pressure braiser, but this can easily be made with a smaller turkey breast to feed 4-6 with a standard stock-pot type pressure cooker.
Speed-up the prep with quick-chopping
There is one thing that keeps most would-be-cooks from cooking and that’s chopping the veggies – especially the ones that make you cry .
Here’s where the small chopper attachment of your hand blender comes in handy. You’ll want to roughly cut the veggies and herbs and then stuff them in the chopper until its 3/4 full. Pulse a few times using the turbo setting and crack it open to see how it’s going. If there are still some large pieces hanging around, close again and tap the container on the counter and pulse another time or two. The goal is not to liquefy, but chop the veggies so check them often when you’re just getting started using this method. Also, you may have to do a couple of batches – my chopper is rather small so for this recipe I did two batches of quick-chopping (each with one onion, one celery stick, one garlic clove and some herbs). I threw the first batch in the pressure cooker to begin sauteing while I worked on the second. When you’re done, rinse out the chopper attachment and stick it in the dishwasher. Done!
Let’s get started!
| Pressure Cooker | Accessories | Pr. Cook Time | Pr. Level | Open |
|---|---|---|---|---|
| 5+ L (Braiser) | none | 20-25 min. | High(2) | Natural |
(per serving)
- Serves: 8-10
- Serving size: 1/10th
- Calories: 198.3
- TOTAL Fat: 6.8g
- Saturated fat: 2.7g
- TOTAL Carbs: 18.8g
- Sugar Carbs: 3.2g
- Sodium: 746.8mg
- Fiber Carbs: 1.5g
- Protein: 14.6g
- Cholesterol: 32.9mg
- 2 tablespoons un-salted butter
- 2 celery stalks, chopped
- 2 small red onions, chopped
- 2 cloves garlic, minced
- 2 sprigs fresh sage, chopped (about 2 tablespoons)
- 1½ teaspoons salt, divided
- 1 pinch pepper
- 2 cups (200g) plain dried breadcrumbs
- 1 cup (250ml) whole milk
- a few springs parsley, chopped (about 2 tablespoons)
- 1 tablespoon olive oil
- 2½ -3 pound (1 - 1.5k) boneless & skinless turkey breast, butterflied (sliced so that it is suitable for rolling) and pounded to an even thickness
- 2 teaspoons grainy mustard
- 2 cups (500ml) vegetable stock
- In the pre-heated pressure cooker add butter, celery, onions, garlic and sage. Saute' until the onions and celery have softened (about 5 minutes).
- In the meantime, in a medium mixing bowl add the breadcrumbs, 1 teaspoon of the salt and parsley. Mix well using a fork and then pour on the milk. Keep mixing until the milk is evenly distributed in the mixture - which will look like crumbly clumps.
- When the vegetables have softened, scrape them into the mixing bowl and mix together with the bread-crumb mixture and set aside.
- Lay out the butterflied turkey breast with the most uneven side towards you and sprinkle with the remaining salt and pepper.
- Pile the bread mixture in the middle of the turkey and spread in an even layer, leaving some empty space at the top edge and sides.
- Grasp the turkey firmly and begin to roll it closed relatively tightly and then tie together, making sure to tuck-in the sides (shoving in as many breadcrumbs as possible while you do).
- Put the pressure cooker on high heat and add olive oil. Brown the turkey breast roll on all sides until well browned (about 10 minutes).
- Add the stock, and then using a teaspoon, pile two spoons of grain mustard on top of the roast and rub evenly on the top and sides.
- Close and lock the lid of the pressure cooker. For stove top pressure cookers, turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 20-25 minutes at high pressure.
- When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, disengage the “keep warm” mode or unplug the cooker and open when the pressure indicator has gone down (20 to 30 minutes).
- Move the roast to a serving dish and drizzle with the cooking liquid - keep tightly covered until ready to serve.
- Serve with cranberry sauce.
Used the recipe for risotto in my brand new pressure cooker, just one cup of rice ( not two ) and double the amount of chicken stock, 7 mins perfect first time. It looked and tasted amazing, I’m dying to try out more recipes
Would this work with a rice stuffing instead of breadcrumbs? Thanks!
Yes, panko rice “breadcrumbs” (http://amzn.to/1kp4zC4) can be used instead. I’ve never tried it with actual rice – but if you want to give it a shot the rice should probably be pre-cooked part of the way.
Ciao,
L
Did you pound the turkey breast to flatten it?
Hi Rina, the breast should be “butterflied” and if there are any uneven parts you can pound those flat.
Ciao,
L
I’m relatively new to pressure cooking. I have the IP -DUO60/50. For electric pressure cooking, what setting do I cook it on and how long do I pressure cook? Pressure cook for 20 minutes and then using the natural release let come down on its own (20-30) minutest? I would really live to make this for thanksgiving, this year I am pressed for time and have a smaller crowd than usual.
Hi Sandy, with the Instant Pot, the Natural Release for this recipe is closer to 10-15 minutes. Come back to tell us how you, hopefully, enjoyed it!!!
Ciao,
L
Laura, it turned out amazing! I guessed and used the poultry setting and pressure cooked for 20 minutes and then unplugged it and let it release naturally on its own. Turned out perfect. There was none left over! I did end up with a lot of juice though but that was alright I will use that for other dishes I make during the week.
First time ever rolling and tying a meat . The almost 3 lbs butterfly turkey breast split in 2 when I removed the skin. I proceeded to fill them both anyway and cook them separately. I followed instructions on the filling and had about a cup or more of the filling.left over. It’s in the Instant Pot as I write this. SoI’m cooking one tonight and wondering if I can freeze the other one or if I should go ahead and cook and THEN freeze it. There’s just 2 9f us. Thanks for all your recipes!
Absolutely, keep some of the cooking liquid (or gravy) aside to wet the other half post de-frost and re-heat.
Happy Thanksgiving!
L
We want to make this for 8-10 people. What size Instant Pot should we use? We currently own a 6QT.
Thanks!
Laura, this looks amazing. I was wondering if you’ve tried it with any other stuffings? Chestnut maybe? Or sausage and nuts? If the stuffing is cooked beforehand, I presume anything can be used and the timings won’t be affected. Have you got any views?
Hi Snoop, I tried this with ricotta and spinach as well and it was delicious. Yes, I agree, if you’re using meat or eggs in the stuffing to make sure it’s cooked first.
Ciao,
L