Pressure Cooker Herbed Turkey Breasts Recipe


  • 1 can (14-1/2 ounces) chicken broth
  • 1/2 cup lemon juice
  • 1/4 cup packed brown sugar
  • 1/4 cup fresh sage
  • 1/4 cup fresh thyme leaves
  • 1/4 cup lime juice
  • 1/4 cup cider vinegar
  • 1/4 cup olive oil
  • 1 envelope onion soup mix
  • 2 tablespoons Dijon mustard
  • 1 tablespoon minced fresh marjoram
  • 1-1/2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 boneless skinless turkey breast halves (2 pounds each)


  • In a blender, process the first 15 ingredients until blended. Place turkey in a bowl or shallow dish; pour marinade over turkey and turn to coat. Refrigerate, covered, 8 hours or overnight, turning occasionally.
  • Transfer turkey and marinade to a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes.
  • Let pressure release naturally for 10 minutes; quick-release any remaining pressure. 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.

Nutrition Facts

5 ounces cooked turkey: 219 calories, 5g fat (1g saturated fat), 87mg cholesterol, 484mg sodium, 5g carbohydrate (3g sugars, 0 fiber), 36g protein. Diabetic Exchanges: 5 lean meat.

Originally published as Slow-Cooked Herbed Turkey in Skinny Instant Pot

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