Pressure-Cooker Turkey with Berry Compote

Pressure-Cooker Turkey with Berry Compote

Ingredients:

  • 2 boneless skinless turkey breast halves (2 pounds each)
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/3 cup water
  • 1/2 teaspoon pepper

Compote;

  • 1 cup white grape juice
  • 1/4 teaspoon ground ginger
  • 2 cups fresh raspberries
  • 2 cups fresh blueberries
  • 2 medium apples, peeled and finely
  • 1/4 teaspoon crushed red pepper flakes

Method:

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; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Allow the pressure to naturally release for 10 minutes, then quick-release any remaining pressure. A thermometer inserted in turkey breasts should read at least 165°.

Remove turkey and cooking juices from pressure cooker; tent with foil. Let stand before slicing.

Select the saute setting and adjust for low heat. Add compote ingredients; simmer, uncovered, until mixture.

Is slightly thickened and apples are tender, 15-20 minutes, stirring occasionally. Serve turkey with compote.

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