Turkey Breast with Cranberries

(Total Time: 55 MIN| Serves: 4)

Ingredients:
1 lb. turkey breast, boneless and skinless, sliced into half-inch thick slices
3 tbsp. butter
2 cups fresh cranberries
¼ cup apple cider vinegar
2 tbsp. olive oil

Spices:
¼ cup fresh parsley, chopped
1 tbsp. fresh rosemary, finely chopped
1 tsp orange extract
1 tsp salt

Directions:

  1. Rinse the breast and pat dry with a kitchen towel. Rub with oil, orange extract, and rosemary.
  2. Grease the bottom of your instant pot with butter and add chicken breast. Pour in cider and add cranberries and parsley. Pour in 1 cup of water (or chicken broth) and seal the lid.
  3. Press the ‘Manual’ button and set the timer for 17 minutes.
  4. Meanwhile, preheat the oven to 400 degrees.
  5. When you hear the cookers end signal, release the pressure naturally and open the lid. Transfer the chicken breast along with its sauce to an 8-inch baking pan and bake for 15-20 minutes, or until golden.
  6. Serve immediately.

Per Serving (Calories 287 | Total Fats 17.5g | Net Carbs: 7.3g | Protein 19.5g |Fiber: 2.6g)