Ingredients
Scale
- 6–8 pound turkey breast (thawed)
- 2–3 Tbsp fennel spice rub
- 2 carrots, peeled and cut into large chunks
- 2 stalks celery, cut into large chunks
- 1/2 lemon, sliced
- 1/2 cup liquid (white wine, broth, or water)
Instructions
- Pat the turkey dry with paper towels, then rub the spices all over – inside and out
- Pour liquid into pressure cooker, tuck carrots, celery and lemon into the turkey and place on top of the liquid.
- Close pressure cooker, set to high for 20 minutes.
- Release pressure and allow to stand 10 minutes before checking the temperature. It should be about 165. If the breast is large, you might need to close up the cooker and add another 3-5 minutes.
- Use the remaining liquid to make gravy!
