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10
®
Golden Turkey Breast
Servings: 8-10
Prep Time: 15 minutes
Cooking Time: 40 minutes under pressure
Ingredients
Salt and pepper
7 lb. whole turkey breast, wings removed, rinsed under cold water
and patted dry
3 tbsp. vegetable oil
1
1
/2 cups onion, thinly sliced
2 garlic cloves, crushed
2 cups carrots, peeled and thinly sliced
2 cups celery, sliced thin
1 cup chicken broth
1 cup dry white wine
2 tsp. dried thyme
2 bay leaves
2 tbsp. cornstarch
2 tbsp. water
Method
1. Liberally salt and pepper the turkey breast.
2. Heat oil in the pressure cooker using the BROWN setting.
Insert the turkey breast and brown on all sides. Remove and set
aside. Add onion, garlic, carrots, and celery. Brown until the
onion is soft. Add broth, wine, thyme, and bay leaf, cooking for
2 minutes. Place the turkey breast back in the pressure cooker.
3. Cover and set to high pressure. Cook for 40 minutes.
4. Release the pressure using the quick-release method.
Bar-B-Q Beef
Servings: 8-10
Prep Time: 20 minutes
Cooking Time: 60 minutes under pressure
Ingredients
2 tbsp. vegetable oil
6-7 lbs. boneless, rump roast or trimmed chuck
2 cups onion, sliced
2 cups celery, finely chopped
2 cups prepared barbecue sauce
2 bay leaves
Dash of tabasco to taste
3 tbsp. brown sugar
1 can (12 oz) beer
1 tsp. chili powder
Method
1. Heat oil in the pressure cooker using the BROWN setting. Add
the roast and evenly brown all sides.
2. Add onions and celery and cook for 1 minute. Take out the roast.
Put in the barbecue sauce, beer, and chili powder. Mix well.
Place the roast back in the pressure cooker.
3. Cover and set to high pressure. Cook for 60 minutes.
4. Release the pressure using the quick-release method. When the
pressure has dropped, unlock and remove cover. Test the roast
for tenderness with a fork. If not tender, cover and cook under
pressure for an additional 10 minutes.
5. Remove the roast and let sit for at least 15 minutes. Slice thin
against the grain. Serve with barbecue sauce.