Ingredients and Weight: - Turkey Breast, 4-5 lbs - Olive Oil, 3 tbsp - Dried Oregano, 1 tbsp - Dried Thyme, 1 tbsp - Smoked Paprika, 1 tbsp - Garlic Powder, 2 tsp - Onion Powder, 1 tsp - Ground Black Pepper, 1 tsp - Salt, to taste - Chicken Broth, 2 cups - White Wine (optional), 1/2 cup - Baby Carrots, 1 lb - Celery Sticks, 1 lb - Yellow Onions, 1 lb
Preparation Time: 15 minutes
Cooking Time: 90 minutes (high pressure) + 10 minutes (natural release)
Difficulty Level: 2/5 (Simple)
Preparation Method Steps: 1. Pat the turkey breast dry with paper towels. 2. In a small bowl, combine the olive oil, oregano, thyme, smoked paprika, garlic powder, onion powder, black pepper, and salt. Rub the mixture all over the turkey breast, massaging it in. 3. Place the turkey breast on the trivet inside the Instant Pot. 4. Pour in the chicken broth and white wine (if using). 5. Scatter the baby carrots, celery sticks, and yellow onions around the turkey. 6. Close the lid and set the valve to "Sealing." 7. Cook on high pressure for 90 minutes. 8. Once the cooking time is complete, let the pressure release naturally for 10 minutes. 9. Carefully remove the turkey breast from the Instant Pot and let it rest for 10 minutes before carving.
Nutritional Information: (Per serving, approximately 1 cup turkey and 1/2 cup vegetables) - Calories: 350 - Fat: 15g - Protein: 40g - Carbohydrates: 25g - Fiber: 5g
Dish Characteristics: - Tender and juicy turkey breast - Savory and flavorful herbs and spices - Aromatic blend of roasted vegetables
User Comments: - "This turkey breast was so moist and tender, and the vegetables were perfectly cooked." - "The seasoning was perfect, with just the right balance of herbs and spices." - "I loved the convenience of making this dish in the Instant Pot. It saved me so much time and effort."
Special Precautions and Tips: - Use a sharp knife to carve the turkey breast thinly against the grain. - If you don't have white wine, you can substitute with extra chicken broth. - Let the turkey breast rest for at least 10 minutes before carving to allow the juices to redistribute.