Apple Cider Brined Instant Pot Turkey Breast is a special treat! The brine has an apple cider base then it's infused with orange, garlic, ginger, herbs, and hot red pepper flakes. A perfect Thanksgiving dinner for two, or a great meal prep for the week any time of the year.
1herb bouquetthyme, rosemary, parsley, sage, chives, and basil
1/2gallonapple cidercan substitute with apple juice
1/2 cup kosher salt
1/2cupdark brown sugar
1handfulgingerpeeled and sliced
2tbspapple cider vinegar
1tbsphot red pepper flakes
1carrotpeeled and sliced
salt and pepper to taste
Combine apple cider, kosher salt, and dark brown sugar in a large pot on the stove. Heat until the salt and sugar dissolve then remove from heat.
Add brining ingredients to brining solution reserving half the herb bouquet.
Take the other half of the her bouqet and place inside the turkey cavity. Set the turkey breast into the brining solutions, cover, and leave in the refrigerator overnight or 24 hours. A full 24 hours is best.
Add the sliced onion, celery, and carrot along with the chicken broth to the Instant Pot. Add rack on top. Place turkey in Instant Pot and seal lid.
Cook on high (normal) pressure for 30 minutes then follow with a 10 minute natural pressure release. Allow the meat to rest for 10 minutes prior to slicing and deboning.
If desired, brown in oven on broil for 5-10 minutes.
To make a gravy combine the cornstarch and water in a small bowl. Turn the pressure cooker on to saute. Add the cornstarch slurry, and stir until thickened. You can add additional cornstarch slurry if you like. Salt and pepper the gravy to taste.
Serve immediately or refrigerate in an airtight container for up to one week.
Note: Nutritional values exclude brining solution as this is not consumed, only the turkey and gravy is eaten in this recipe. Also, you can use as large of a turkey breast that will fit in your pressure cooker as there is plenty of brining solution. If dramatically larger you may want to increase the cook times slightly.