Ready to transform simple turkey breast into a show-stopping, restaurant-quality meal? This Instant Pot Turkey Breast with Gorgonzola Sauce is the definition of decadent comfort food, and you won’t believe how easy it is to make. The pressure cooker tenderizes the turkey to perfection while a rich, tangy gorgonzola cream sauce comes together in minutes right in the same pot. It’s a luxurious dish that’s perfect for a special weeknight treat or for impressing guests, delivering complex flavors with minimal effort. Say goodbye to boring dinners and hello to your new favorite indulgence!
Ingredients
• 1 lb (450g) turkey breast, chopped into bite-sized pieces
• 2 tbsp (28g) butter
• 2 tbsp (30ml) oil
• 2 cups (480ml) heavy cream
• ½ cup (56g) gorgonzola cheese, crumbled or chopped
• ¼ cup (15g) fresh parsley, finely chopped
• 1 ½ cup (360ml) chicken broth
• 1 tsp garlic powder
• ½ tsp onion powder
• ¼ tsp dried oregano
• 1 tsp dried thyme
Instructions
1. Directions
2. Pat the turkey breast dry with a paper towel and chop into uniform, bite-sized pieces. In a large bowl, toss the turkey with the garlic powder, onion powder, dried oregano, and dried thyme until every piece is evenly coated.
3. Select the ‘Sauté’ function on your Instant Pot. Once the display reads ‘Hot’, add the oil to the inner pot. Carefully add the seasoned turkey and cook for 4-5 minutes, stirring occasionally, until the pieces are lightly browned on all sides.
4. Pour in the chicken broth to deglaze the pot, using a wooden spoon to scrape any flavorful browned bits from the bottom. Press the ‘Cancel’ button to stop the sautéing process.
5. Secure the lid on the Instant Pot and move the steam release handle to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ function and set the timer for 13 minutes on high pressure.
6. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Afterward, carefully move the steam release handle to the ‘Venting’ position to release any remaining pressure.
7. Once the pin has dropped, open the lid. Drain any excess broth, leaving just a small amount at the bottom. Press the ‘Sauté’ button again.
8. Add the butter and stir until it has completely melted. Slowly pour in the heavy cream, followed by the crumbled gorgonzola cheese. Continue to stir gently for 2-3 minutes until the cheese has melted and the sauce is smooth and has slightly thickened.
9. Turn off the Instant Pot by pressing ‘Cancel’. Stir in the freshly chopped parsley and serve immediately.
Nutritional Information
• Serving Size: 1
• Calories: 480
• Total Fat: 37.6g
• Net Carbs: 2.3g
• Protein: 32.9g
• Fiber: 0.6g
Pro Tips
• for the Perfect Dish
• For a creamier, faster-melting sauce, use crumbled gorgonzola. Gorgonzola dolce will yield a milder, sweeter flavor, while gorgonzola piccante will provide a sharper, more intense tang.
• Don’t overcrowd the pot when searing the turkey. If necessary, work in two batches to ensure each piece gets a beautiful golden-brown crust, which builds a deep flavor foundation for the sauce.
• To thicken the sauce further, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Slowly whisk it into the simmering sauce until it reaches your desired consistency.
• This rich dish pairs wonderfully with egg noodles, gnocchi, or creamy polenta to soak up every last drop of the delicious sauce. A side of steamed asparagus or roasted broccoli adds a perfect, fresh contrast.
FAQ
Q: Can I use a different type of gorgonzola cheese
A: Yes, you can adjust the flavor based on your cheese choice. Use gorgonzola dolce for a milder, sweeter sauce, or choose gorgonzola piccante for a sharper, more intense tang.
Q: How do I make the gorgonzola sauce thicker
A: To easily thicken the sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Slowly whisk the slurry into the simmering sauce until it reaches your desired consistency.
Q: What should I serve with this turkey and gorgonzola dish
A: This rich dish pairs wonderfully with egg noodles, gnocchi, or creamy polenta to soak up the sauce. A side of steamed asparagus or roasted broccoli also adds a perfect, fresh contrast.
Q: Is it necessary to brown the turkey before pressure cooking
A: Yes, browning the turkey pieces on the ‘Sauté’ setting is highly recommended. This step creates a golden-brown crust that builds a deep flavor foundation for the sauce.
