Tired of dry, bland turkey? It’s time to revolutionize your weeknight dinner routine with this incredibly tender and juicy Instant Pot Turkey Breast, smothered in a vibrant, homemade salsa verde. The pressure cooker locks in all the moisture, delivering perfectly cooked turkey in a fraction of the time. Paired with a zesty, bright green sauce packed with tomatillos, fresh parsley, and a hint of chili, this dish is a flavor explosion that’s both healthy and satisfying. Let’s get cooking!
Ingredients
• For the Turkey & Rub
• 2 medium turkey breasts, about 1.5 lbs / 680g total, cut in half
• 1 large onion, sliced
• 3 cups / 720 ml chicken broth
• 1 tsp chili powder
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• ½ tsp cumin powder
• For the Salsa Verde
• 1 cup / 150g tomatillos, husked and chopped
• ¼ cup fresh parsley, finely chopped
• 1 green chili, finely chopped (e.g., jalapeño or serrano)
• 1 tsp onion powder
• 2 garlic cloves, crushed
• 3 tbsp olive oil
• 1 tsp salt
• ¼ tsp chili powder
Instructions
1. Prepare the Rub: In a small bowl, whisk together the chili powder, garlic powder, onion powder, salt, and cumin powder until well combined.
2. Season the Turkey: Pat the turkey breasts dry with a paper towel. Generously coat all sides of the turkey pieces with the spice rub, pressing it into the meat.
3. Pressure Cook: Place the seasoned turkey and sliced onions into the inner pot of your pressure cooker. Pour in the chicken broth. Secure the lid, set the steam release handle to the ‘Sealing’ position, and select the ‘Poultry’ setting. Cook on high pressure for 15 minutes.
4. Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure. Carefully open the lid and transfer the cooked turkey to a cutting board to rest. Reserve the broth.
5. Sauté the Aromatics: Remove the remaining broth from the pot. Select the ‘Sauté’ function. Add the olive oil to the hot inner pot. Add the chopped green chili and crushed garlic, cooking for 2-3 minutes until fragrant.
6. Simmer the Salsa: Add the chopped tomatillos, parsley, onion powder, salt, and chili powder to the pot. Pour in 3 tablespoons of the reserved cooking broth. Stir and let the mixture simmer for 10-12 minutes, allowing the tomatillos to soften and the flavors to meld.
7. Blend and Serve: Press ‘Cancel’ to turn off the heat. Carefully transfer the salsa mixture to a blender or food processor and blend until smooth. Slice the rested turkey breast against the grain and serve immediately, generously topped with the fresh salsa verde.
Nutritional Information
• Nutrition Per Serving
• Calories: 342
• Total Fat: 17.7g
• Net Carbs: 5.5g
• Protein: 37.8g
• Fiber: 1.5g
Pro Tips
• For a deeper flavor, use the ‘Sauté’ function to sear the seasoned turkey breasts in a little oil for 2-3 minutes per side before adding the broth and pressure cooking.
• Control the heat of your salsa verde by removing the seeds and membranes from the green chili for a milder sauce, or leave them in for an extra kick.
• The salsa verde can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The flavors will deepen and become even more delicious overnight.
• Serve this dish with cauliflower rice for a low-carb meal, or shred the turkey and serve in warm tortillas for delicious and healthy tacos.
FAQ
Q: Can I make the salsa verde spicier or milder
A: Yes, you can easily control the heat. For a milder salsa, remove the seeds and membranes from the green chili before chopping. For an extra kick, leave them in or use a spicier chili like a serrano.
Q: Can I prepare any part of this recipe in advance
A: Absolutely. The salsa verde is perfect for making ahead. You can prepare it up to 3 days in advance and store it in an airtight container in the refrigerator. Its flavor will deepen overnight.
Q: How do I get a deeper flavor on the turkey
A: For a richer, deeper flavor, use the ‘Sauté’ function on your Instant Pot to sear the seasoned turkey breasts in a little oil for 2-3 minutes per side before you add the broth and begin pressure cooking.
Q: What can I serve with this Instant Pot Turkey Breast
A: This dish is very versatile. For a low-carb meal, serve it with cauliflower rice. You can also shred the cooked turkey and serve it in warm tortillas to make healthy and delicious tacos.
