SERVES 6 to 8
TOTAL TIME: 45 minutes (plus time to pressurize and depressurize pot)
If the turkey has a pop-up timer, just ignore it (they pop too late).
|
1 |
(10.5-ounce) can condensed French onion soup |
|
½ |
cup water |
|
1 |
teaspoon dried sage |
|
1 |
(6-pound) whole bone-in turkey breast, trimmed |
|
2 |
tablespoons all-purpose flour |
|
2 |
tablespoons unsalted butter, softened |
|
Salt and pepper |
1. Combine soup, water, and sage in pressure-cooker pot, then add turkey, breast side up.
2. Lock pressure-cooker lid in place. Bring to high pressure over medium-high heat, then cook for 35 minutes, adjusting heat as needed to maintain high pressure. Meanwhile, mash flour into softened butter in bowl to form paste.
3. Remove pot from heat. Quick-release pressure, then carefully remove lid, allowing steam to escape away from you. Transfer turkey to carving board, tent loosely with aluminum foil, and let rest while finishing gravy.
4. Bring sauce to simmer over high heat. Whisk in flour-butter paste and simmer until thickened, about 1 minute. Season with salt and pepper to taste. Carve turkey, discarding skin, and serve with gravy.