Tired of the same old chicken dinners? Let’s talk turkey! Not just for Thanksgiving, turkey breast is a lean, mean, protein-packed machine that’s perfect for a quick and satisfying weeknight meal. This Instant Pot Turkey with Mushrooms recipe transforms simple turkey breast into a gourmet-tasting dish in under an hour. We’re talking incredibly tender, bite-sized pieces of turkey swimming in a rich, savory sauce infused with garlic, herbs, and earthy mushrooms. The pressure cooker does all the hard work, locking in moisture and flavor for a result that tastes like it’s been slow-simmering for hours. Get ready to add a new favorite to your dinner rotation!
Ingredients
• 2 lbs / 900g turkey breasts, skinless and boneless
• 1 cup / 90g button mushrooms, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 cups / 720ml chicken broth
• ½ cup / 120ml olive oil
• 1 tbsp / 15ml balsamic vinegar
• 1 tbsp / 14g butter
• 1 tsp salt
• ½ tsp ground black pepper
• ½ tsp ground dried rosemary
• ½ tsp ground dried thyme
• 1 tsp ground dried parsley
• 1 bay leaf
Instructions
1. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, pepper, rosemary, thyme, and parsley to create the marinade.
2. Pat the turkey breasts dry with a paper towel and cut them into 1-inch bite-sized pieces. Place the turkey in a large bowl or Ziploc bag, pour the marinade over it, and toss to coat everything evenly. Let it marinate in the refrigerator for at least 20 minutes.
3. Set your Instant Pot to the ‘Sauté’ function on high. Add the butter and let it melt. Add the chopped mushrooms and cook for about 5 minutes, stirring occasionally, until they are browned and have released their moisture.
4. Add the chopped onion and minced garlic to the pot. Continue to sauté for another 3-4 minutes, until the onion becomes soft and translucent.
5. Add the marinated turkey pieces to the pot. Pour in the chicken broth, add the bay leaf, and stir everything together, scraping any browned bits from the bottom of the pot.
6. Secure the lid on the Instant Pot, ensuring the steam release valve is set to the ‘Sealing’ position. Press the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 40 minutes at high pressure.
7. Once the cooking cycle is complete, carefully perform a quick pressure release by moving the valve to the ‘Venting’ position. Once the pin has dropped, open the lid.
8. Remove the bay leaf and transfer the turkey and mushrooms to a serving dish. Garnish with fresh thyme or parsley if desired and serve immediately.
Nutritional Information
• Per Serving: Calories 297 | Total Fat 11.8g | Net Carbs 9.9g | Protein 34.7g | Fiber 1.7g
Pro Tips
• For a richer sauce, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the pot on ‘Sauté’ mode after pressure cooking and simmer until thickened.
• Before adding the broth, deglaze the pot by pouring in a splash of the broth and scraping all the browned bits from the bottom. This adds immense flavor and helps prevent a ‘Burn’ notice.
• Feel free to swap button mushrooms for cremini, shiitake, or a wild mushroom blend for a deeper, more complex earthy flavor.
• For extra flavor, briefly sear the marinated turkey pieces in the pot after cooking the onions and garlic, before adding the broth. Work in batches to avoid overcrowding the pot.
FAQ
Q: How can I make the sauce thicker
A: To create a thicker, richer sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. After the pressure cooking is complete, set the Instant Pot to ‘Sauté’ mode, stir in the slurry, and simmer until the sauce has thickened to your liking.
Q: Can I use different kinds of mushrooms for this recipe
A: Yes, absolutely. While the recipe uses button mushrooms, you can easily substitute them with cremini, shiitake, or a wild mushroom blend for a deeper and more complex earthy flavor.
Q: What should I serve with this Instant Pot turkey
A: This dish pairs wonderfully with mashed potatoes, egg noodles, or rice to soak up the savory sauce. For a balanced meal, serve it alongside steamed green beans, roasted asparagus, or a fresh garden salad.
Q: Can I use frozen turkey breast
A: For the best results, it is highly recommended to use thawed turkey breast. Thawing allows the marinade to penetrate the meat for maximum flavor and ensures the turkey cooks evenly in the specified time.
