Pressure Cooker Turkey Breast

Recipe Origin - ME
I bought a 6 lbs turkey breast and let it thaw.  I mixed up softened butter, chopped garlic and various dried herbs.  Carefully I loosed the skin from the turkey breast with my fingers, making pockets up under the skin.  Then I smeared the butter mixture up under the loosened skin.  I had a "spice rub" in my seasoning kit so I generously rubbed the entire outside of the turkey breast with that rub.  Next I added olive oil to the pressure cooker and began searing the turkey breast. 

It was so big that I found it tough to turn it.  I just couldn't get a good hold on it. Tom assisted me by holding the pressure cooker handles securely while I used two sets of tongs to wrestle the turkey breast to get all sides seared.  I stuffed a quartered onion inside the chest cavity but it promptly fell out into the bottom of the pan.  Oh well.   Then I put in a whole box of chicken stock, secured the lid and let it build to pressure.  Once it got to pressure, I set the timer for 25 mins.  I cooled it the normal method.  Putting an electric thermometer to it showed 176 internal temp.  We carefully placed it in a pan and tented it with aluminum foil. 

The pan juices yielded about 2 1/2 cups of yumminess....the rub really enhanced this stock.  We used some of this to make gravy.  The rest we will use later this week somehow even if we have to invent some crazy turkey juice drink.  Just kidding....maybe.  Tom cleaned the pressure cooker and I quickly peeled and chopped two sweet potatoes for the pan.  Salt, pepper, water to cover and 5 mins at pressure made them perfect for mashing.  I took them out, added a dollop of butter and roughly mashed. 

In the mean time, Tom started carving the turkey breast.  It was super moist and juicy with just the right amount of seasoning.  A winner for sure.