May 11, 2017
The great thing about this recipe is you can make it right away. You don't need to thaw anything out, let anything cook overnight, you can just just throw it in the pot and chop up some bok choy real quick and BAM! You have an amazing dinner with little effort.
Instant Pot Turkey Breast and Gravy with Baby Bok Choy
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
Simple and healthy dinner
Course:
Main Course
Servings: 4 people
Ingredients
For the turkey
- 1 2-3 lb bone-in turkey breast frozen
- 1 cup vegetable broth
- 1/2 cup water
- 1/2 tsp dried shallots (or onion powder)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dill
- 1/2 tsp parsley
For the baby bok choy
- 4-7 stalks baby bok choy white ends cut off and washed thoroughly
- 1 tbsp olive oil
- 1 tsp garlic fresh minced
- 1 dash salt optional
For the gravy
- 1.5 tbsp tapioca starch
Instructions
-
Pour the liquids into the instant pot or pressure cooker and add the trivet. Season the turkey breast with all the spices then place breast up on the trivet. Close the lid and press Manual and put the time to 35 mins. Make sure it is set to high pressure. If the turkey is frozen, wait about 14 mins (NPR) before taking off the lid. Otherwise release pressure as soon as the timer is done.
-
While the turkey is cooking, cut and clean the baby bok choy and dry off as much water as possible. In a large pan, heat the oil and garlic on medium/high heat for about 2 mins or until fragrant. Add the bok choy and toss until mixed well into the oil. Sautee for about 5-7 mins or until tender.
-
After the turkey is done, use the trivet to take it out and set aside. Turn the IP to saute mode and add the starch. Whisk continually until it starts to boil. It shouldn't take more than a couple mins. Once it starts to heat up, turn off the IP.
-
Slice that turkey, grab some greens, and pour some gravy.
Recipe Notes
