Tired of the same old weeknight chicken dinners? Let’s talk turkey! This isn’t your Thanksgiving centerpiece; it’s a quick, elegant, and incredibly flavorful dish that will make any Tuesday feel like a special occasion. We’re talking tender, juicy turkey breast medallions swimming in a velvety, savory sauce made with white wine, earthy mushrooms, and a touch of cream. The best part? The Instant Pot does most of the work, delivering a restaurant-quality meal in under an hour. Get ready to fall in love with turkey all over again!
Ingredients
• 1.25 lbs / 567g Turkey Breast
• 2 tbsp Olive Oil
• 3 tbsp Shallots, minced
• 6 oz / 170g White Button Mushrooms, sliced
• 1 Garlic Clove, minced
• ½ tsp Dried Parsley
• 1/3 cup / 80ml Dry White Wine, like Sauvignon Blanc or Pinot Grigio
• 2/3 cup / 160ml Chicken Stock
• 3 tbsp / 45ml Heavy Cream
• 1 tbsp Arrowroot Starch
• Salt and Black Pepper, to taste
Instructions
1. Directions
2. Pat the turkey breast dry and season generously with salt and pepper. Using kitchen twine, tie the turkey crosswise at 2-inch intervals to help it cook evenly.2. Set your Instant Pot to the high SAUTE function and add the olive oil. Once shimmering, carefully place the turkey in the pot and sear for 3-4 minutes per side, until golden brown. Transfer the seared turkey to a plate.3. Add the minced shallots and sliced mushrooms to the pot. Sauté for 4-5 minutes, stirring occasionally, until the shallots are soft and the mushrooms have released their moisture.4. Stir in the minced garlic and dried parsley, cooking for another 30 seconds until fragrant.5. Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for about a minute.6. Pour in the chicken stock and return the seared turkey breast to the Instant Pot.7. Secure the lid, set the steam release valve to ‘Sealing’, and cook on HIGH pressure for 15 minutes.8. Once the time is up, perform a quick pressure release by carefully moving the valve to ‘Venting’.9. Transfer the turkey to a cutting board to rest for 5-10 minutes. Then, remove the twine and slice it against the grain.10. Switch the Instant Pot back to the SAUTE function. In a small bowl, whisk the heavy cream and arrowroot starch to create a slurry. Slowly pour it into the simmering sauce, whisking constantly until it thickens, about 1-2 minutes.11. Drizzle the finished sauce over the sliced turkey and serve immediately.
Nutritional Information
• Per Serving: Calories 192 | Total Fat 15g | Net Carbs 4.5g | Protein 25g | Fiber 1.5g
Pro Tips
• Don’t skip the searing step! Browning the turkey first develops a deep, rich flavor that you can’t get from pressure cooking alone.
• For a deeper, earthier flavor, swap the white button mushrooms for cremini, shiitake, or a wild mushroom blend.
• When you add the wine, make sure to scrape all the browned bits (the ‘fond’) from the bottom of the pot. This is where a huge amount of flavor is locked.
• Letting the turkey rest before slicing is crucial. It allows the juices to redistribute throughout the meat, ensuring every slice is moist and tender.
FAQ
Q: Can I use a different type of mushroom for this recipe
A: Yes, absolutely! While the recipe calls for white button mushrooms, you can easily substitute them with cremini, shiitake, or even a wild mushroom blend for a deeper, earthier flavor.
Q: What can I use instead of white wine
A: If you prefer to cook without alcohol, you can substitute the white wine with an equal amount of chicken stock. Adding a small splash of lemon juice or white wine vinegar can help replicate the acidity the wine provides.
Q: Is it necessary to tie the turkey breast with twine
A: Tying the turkey breast with kitchen twine helps it maintain a uniform shape, which ensures it cooks more evenly in the Instant Pot. While not strictly mandatory, it is highly recommended for the best, most consistent results.
Q: Can I use cornstarch instead of arrowroot starch
A: Yes, you can use cornstarch as a substitute for arrowroot starch to thicken the sauce. Use the same amount and prepare the slurry with the heavy cream in the same way before whisking it into the pot.
