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It’s Thanksgiving time!!!

Usually, everyone goes all out during this time of year slaving away in the kitchen making a huge mess!  I use to do this.  But not anymore!  No more dirty dishes to clean.  No more supermarket dashes and spending loads of $$$!

This year, we’re going out to eat with my family.  And we’re probably going to do an ethnic cuisine.  Just to change it up a bit.

But my husband is a bit nostalgic for the good old-fashioned Turkey and Gravy with Mashed Potatoes.  So I usually make him something small during the week of Thanksgiving.

I found this super easy recipe online.  It consists of four ingredients.  All dumped into a slow cooker and set to cook for 8 hours.  So yeah, screw the 8 hours!  60-minutes or less is how we roll here!

INGREDIENTS:

  • 1 Turkey Breast 3-5lbs. (thawed)
  • 3 Cups Orange Juice
  • 1 Can Whole Cranberry Sauce
  • 1 Packet of Onion Soup Mix

Ingredient4

Ingredient1

Ingredient2

Ingredient3

In the main cooking pot, mix the orange juice, cranberry sauce and onion soup mix.  Season with salt and pepper.

Place the turkey breast, skin-side down into the mixer.  Coat the turkey with the sauce thoroughly.

Set the pressure cooker to cook for 30-minutes.  Lock and load baby!  You know the drill.  Lock the lid to your pressure cooker.

Adjust the valve to airtight, press START and walk away to save the world!  Or you can make some sides to go with the turkey such as mashed potatoes and green beans or whatever you wish.

That’s pretty much it.

When the cooking cycle is complete, let it drop down in pressure naturally by itself.  It should take about 15-minutes.  Remove the turkey breast from the juices and set aside.

You can use the remaining sauce in the pot to make a gravy if you like.  It’ll be a bit sweet, but still tasty.  In a small bowl, mix two tablespoons of cornstarch with 1/2 cup of the cooking juices.  Mix well until it’s not lumpy.

Press START to turn on the heating element in the pressure cooker and mix in the cornstarch mixer.  Leave the lid open and cook the sauce until it thickens, stirring occasionally.

Carve the turkey, serve with gravy and cranberry sauce and all the fixings.

The End.

“So long, and thanks for all the fishes!”

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16 Comments

  1. Kelly on the 25. Nov, 2014 remarked #

    This sounds super easy and super delicious. However, I just know my husband would pitch a fit about the cranberry sauce. What does that actually do for the flavor of the turkey? Could it be left out or replaced with something a little more… oh… savory? Any suggestions? Thanks for sharing.

  2. Cookie Bretz-Smith on the 25. Nov, 2014 remarked #

    Can’t wait to try it! Absolutely loved the “Indian” soup/stew you posted a while back and LOVE the “Idiot abroad” series you mentioned! Your website is ‘WHERE I GO’ when I have an Electric Pressure Cooker question!

  3. Georgia on the 25. Nov, 2014 remarked #

    thank you for publishing this recipe. I’ve tried many of the recipes on your site and they turned out wonderful.

  4. Lillian Wiley on the 28. Dec, 2014 remarked #

    Just got an electric pressure cooker for Christmas. We had roast beef for lunch today. It was wonderful. I found your web-site, Peggyunderpressure.com and plan to visit it often. Thanks

    • Lisa polidora on the 28. Nov, 2016 remarked #

      Can you recommend a good pressure cooker?

      Thank you
      Lisa polidora

      • Angela Hirsch on the 02. Dec, 2016 remarked #

        The Farberware one from Walmart is the least expensive and functions just as well as the ones twice the price. It is only $59.

  5. Steve on the 17. Jul, 2015 remarked #

    Hey there found your website today through google. I like the easy layout. I will be trying all these recipes with my fiance. We just completed this one tonight. Tastes great !! I suggest using the whole cranberry it was not too sweet at all for us. Thanks !!

  6. johnnygh25 on the 09. Aug, 2015 remarked #

    While the soup is cooking, prepare the ginger juice: trim and grate the ginger. Once you have about a table spoon, press to grate ginger, use a porcelain grater, available in Asian groceries, or the side of a box grater with rice-sized holes.

  7. Angela on the 14. Aug, 2015 remarked #

    I bought a new electric pressure cooker last week and have been scared to death to try it…it is something I grew up watching my mom use and I was always petrified of it because of the rocker on top. I found your site via google and am so grateful! You have a pension for writing and makng the recipies to easy to follow. My dad said this was the best turkey he had ever eaten!

  8. tim on the 29. Nov, 2015 remarked #

    damn that looks tasty

  9. Sandra Dee on the 14. Dec, 2015 remarked #

    I didn’t have any OJ so I used French dressing (a take on a similar recipe I use for chicken). After it was done, I let the pressure drop then cut into the turkey and it was still pink inside. I set the pressure cooker to sauté and let it start cooking down the sauce while I sliced the turkey and put it back in the pot. It cooked for about another 20 minutes. By then, the turkey was done perfectly and the sauce had cooked down. The final meal was delicious. Thanks for the inspiration! I look forward to trying the original version. I just may cook it a little longer.

  10. Lee on the 30. Dec, 2015 remarked #

    Can you tell me the minutes for turkeybreast 6.5 lbs in electric pressure cooker

  11. Robyn on the 16. May, 2016 remarked #

    I made this recipe yesterday. It was wonderful! I didn’t have the onion soup mix, so I just added some onion. I need to find a msg free onion soup mix so I can try it. Everyone loved it. So juicy and tender!

    • Linda C on the 03. Jan, 2017 remarked #

      Robyn, you can make your own Onion Soup Mix. This way you know whats in it. I have to have MSG FREE also due to Migraines. Good Luck:
      Ingredients
      • ½ cup onion flakes
      • 7 tablespoons beef bullion granules
      • ½ teaspoon onion powder
      • ½ teaspoon paprika
      • ¼ teaspoon garlic powder
      • ½ teaspoon black pepper

      Instructions
      1 Combine all ingredient and seal in an airtight container.
      2 Store in the cupboard up to 6 months.
      3 Five tablespoons = 1 packet of soup mix

  12. Rhonda on the 02. Sep, 2016 remarked #

    What if my turkey breast is 7lbs? How long should I cook it for? I’m new to pressure cooking. Thanks!

  13. Henny Ries on the 04. Nov, 2016 remarked #

    Just found your web page, love it. Please tell me if a Turkey Breast w/bone of 4.5 is enough for 5 people. If not I have to go shopping fast.
    Thank you,

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