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Pressure-Cooker Italian Turkey Breast

Total Time

Prep: 25 min. + standing Cook: 25 min. + releasing


14 servings

Updated: Nov. 07, 2022
This recipe makes some of the most succulent turkey I've ever eaten. High in lean protein, it’s a smart entree for a special occasion. —Jessica Kunz, Springfield, Illinois
Pressure-Cooker Italian Turkey Breast Recipe photo by Taste of Home


  • 1 pound carrots, cut into 2-inch pieces
  • 2 medium onions, cut into wedges
  • 3 celery ribs, cut into 2-inch pieces
  • 1 can (14-1/2 ounces) chicken broth
  • 1 bone-in turkey breast (6 to 7 pounds), thawed and skin removed
  • 2 tablespoons olive oil
  • 1-1/2 teaspoons seasoned salt
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon pepper


  1. Place vegetables and broth in a 6-qt. electric pressure cooker. Brush turkey with oil; sprinkle with seasonings. Place over vegetables.
  2. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in turkey breast should read at least 170°. Remove turkey from pressure cooker; tent with foil. Let stand 10 minutes before slicing.

Nutrition Facts

1 serving: 308 calories, 13g fat (3g saturated fat), 106mg cholesterol, 409mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 41g protein. Diabetic Exchanges: 5 lean meat, 1/2 fat.

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