Say hello to your new favorite holiday (or any day!) centerpiece! This Instant Pot Cranberry Turkey Breast is unbelievably moist, tender, and bursting with the festive flavors of tangy cranberries, fresh rosemary, and a hint of orange. We start it in the pressure cooker to lock in all the juices and then finish it in the oven for that irresistible golden-brown crust. It’s a show-stopping meal that’s surprisingly simple to make, perfect for a special dinner without the all-day effort.
Ingredients
• 1 lb. (450g) turkey breast, boneless and skinless, sliced into half-inch thick slices
• 3 tbsp. (45g) butter
• 2 cups (200g) fresh cranberries
• ¼ cup (60ml) apple cider vinegar
• 2 tbsp. (30ml) olive oil
• ¼ cup (15g) fresh parsley, chopped
• 1 tbsp. fresh rosemary, finely chopped
• 1 tsp (5ml) orange extract
• 1 tsp (5g) salt
• 1 cup (240ml) water or chicken broth
Instructions
1. Directions
2. Rinse the turkey slices and pat them completely dry with a paper towel. In a small bowl, combine the olive oil, orange extract, chopped rosemary, and salt. Rub this mixture evenly over all sides of the turkey.2. Set your Instant Pot to the ‘Sauté’ function. Add the butter. Once melted, carefully place the seasoned turkey in the pot and sear for 2-3 minutes per side until lightly browned. Turn off the Sauté function.3. Pour in the apple cider vinegar to deglaze the pot, scraping up any browned bits. Add the cranberries, parsley, and 1 cup of water (or chicken broth).4. Secure the lid, set the valve to ‘Sealing’, and press the ‘Manual’ or ‘Pressure Cook’ button. Set the timer for 17 minutes at high pressure.5. While the turkey cooks, preheat your oven to 400°F (200°C).6. When the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.7. Carefully open the lid. Transfer the turkey breast and all the sauce to an 8-inch baking pan. Bake for 15-20 minutes, or until the top is golden brown and the sauce has slightly thickened.8. Let it rest for a few minutes before serving immediately.
Nutritional Information
• Per Serving: Calories 287 | Total Fats 17.5g | Net Carbs: 7.3g | Protein 19.5g | Fiber: 2.6g
Pro Tips
• Don’t skip the searing step! Browning the turkey in the Instant Pot before pressure cooking builds a deep, savory flavor base that makes a huge difference in the final dish.
• If your sauce is thinner than you’d like after baking, pour it back into the Instant Pot on the ‘Sauté’ setting. Whisk in a slurry of 1 teaspoon cornstarch and 2 teaspoons cold water and simmer until it thickens.
• For a sweeter sauce, feel free to add 1-2 tablespoons of maple syrup or brown sugar along with the cranberries.
FAQ
Q: Can I use frozen turkey breast for this recipe
A: For the best results, we recommend using a fully thawed turkey breast. This allows for proper searing, which locks in flavor. If you must use a frozen breast, you will need to skip the searing step and increase the pressure cooking time by at least 5-10 minutes.
Q: What can I substitute for fresh cranberries
A: If you don’t have fresh cranberries, you can easily substitute an equal amount of frozen cranberries. In a pinch, you could use 1 cup of whole berry cranberry sauce, but consider reducing or omitting any other sweeteners mentioned in the pro tips.
Q: How do I make the sauce thicker
A: If the cranberry sauce is thinner than you prefer after baking, simply pour it back into the Instant Pot on the ‘Sauté’ setting. Whisk in a slurry of 1 teaspoon of cornstarch mixed with 2 teaspoons of cold water and let it simmer for a minute or two until it thickens to your liking.
Q: Is the oven finishing step necessary
A: While the turkey will be fully cooked in the Instant Pot, the final step of baking it in the oven is highly recommended. This step gives the turkey breast an irresistible golden-brown crust and helps to slightly thicken the festive cranberry sauce, making it a true show-stopper.
