Pressure Cooker Turkey with Berry Compote Recipe

Pressure Cooker Turkey with Berry Compote Recipe
Pressure Cooker Turkey with Berry Compote Recipe photo by Taste of Home
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Pressure Cooker Turkey with Berry Compote Recipe

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This delicious dish is a great way to get all that yummy turkey flavor without heating up the house, and the berries make the perfect summer chutney. For a browner turkey, just broil for a few minutes before serving. —Margaret Bracher, Robertsdale, Alabama
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. + standing Cook: 20 min. + releasing
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. + standing Cook: 20 min. + releasing

Ingredients

  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 2 boneless skinless turkey breast halves (2 pounds each)
  • 1/3 cup water
  • COMPOTE:
  • 2 medium apples, peeled and finely chopped
  • 2 cups fresh raspberries
  • 2 cups fresh blueberries
  • 1 cup white grape juice
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground ginger

Directions

Mix salt, garlic powder, thyme and pepper; rub over turkey breasts. Place in a 6-qt. electric pressure cooker. Pour water around turkey. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 20 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. A thermometer inserted in turkey breasts should read at least 165°
Remove turkey from pressure cooker; tent with foil. Let stand 10 minutes before slicing.
Meanwhile, in a large saucepan, combine compote ingredients. Bring to a boil. Reduce heat to medium; cook, uncovered, stirring occasionally, until slightly thickened and apples are tender, 15-20 minutes. Serve turkey with compote. Yield: 12 servings (3-1/4 cups compote).

Test Kitchen tips
  • Use frozen fruit when fresh is out of season.
  • Originally published as Pressure Cooker Turkey with Berry Compote in One Pot Instant Pot Winter 2017

    • 1 teaspoon salt
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon pepper
    • 2 boneless skinless turkey breast halves (2 pounds each)
    • 1/3 cup water
    • COMPOTE:
    • 2 medium apples, peeled and finely chopped
    • 2 cups fresh raspberries
    • 2 cups fresh blueberries
    • 1 cup white grape juice
    • 1/4 teaspoon crushed red pepper flakes
    • 1/4 teaspoon ground ginger
    1. Mix salt, garlic powder, thyme and pepper; rub over turkey breasts. Place in a 6-qt. electric pressure cooker. Pour water around turkey. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 20 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. A thermometer inserted in turkey breasts should read at least 165°
    2. Remove turkey from pressure cooker; tent with foil. Let stand 10 minutes before slicing.
    3. Meanwhile, in a large saucepan, combine compote ingredients. Bring to a boil. Reduce heat to medium; cook, uncovered, stirring occasionally, until slightly thickened and apples are tender, 15-20 minutes. Serve turkey with compote. Yield: 12 servings (3-1/4 cups compote).

    Test Kitchen tips
  • Use frozen fruit when fresh is out of season.
  • Originally published as Pressure Cooker Turkey with Berry Compote in One Pot Instant Pot Winter 2017

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