Chapter 9
Enjoying Roasts and Prime Poultry Any Day of the Week
In This Chapter
Obtaining maximum flavor in minimum time
Choosing the right cuts of meat and cooking them thoroughly
Making use of steaming baskets, racks, and other accessories
Checking out recipes for delectable beef, pork, and poultry dishes
Recipes in This Chapter
▶ Sunday Pot Roast
▶ “Barbecued” Beef
▶ Ropa Vieja with Fried Plantains
▶ Caraway Pork Roast with Sauerkraut
▶ Pulled Pork
▶ New England Boiled Dinner
▶ Moroccan Chicken
▶ Chicken Cacciatore
▶ “Barbecued” Chicken
▶ Braised Turkey Breast
Roasts and large cuts of meat and poultry are usually reserved for occasions such as a family celebration, a holiday, or a leisurely Sunday dinner around the table with family and friends. Roasts are an easy way to feed a group of people, but they also take two to three hours to cook. The long cooking time may be the real reason why they’re served only occasionally. That’s too bad, because my favorite part of a roast is the delicious leftovers enjoyed the next day!
In this chapter, I show you how using your pressure cooker speeds up the required cooking time so any day of the week can be a special occasion. I also help you choose the right cuts of meat, make use of accessories like steaming baskets and racks for the best results, and determine when a particular dish is safely done. Last but not least, I share some of my favorite recipes for roasting beef, pork, and poultry.
Producing Fabulous Results in Half the Time
A few years ago, I decided to try my hand at adapting a basic, favorite pot roast recipe for the pressure cooker. First, I made sure that the meat would fit comfortably in the pressure cooker, which is about 81⁄2 inches in diameter. I determined that a 3- to 31⁄2-pound roast was perfect. Because I already knew that the pressure cooker tenderizes as it cooks, I purchased an inexpensive cut of beef, a rump roast from the hindquarter.
I followed the original recipe by generously seasoning the meat with salt and freshly ground black pepper. I then browned and seared it in the pressure cooker over high heat to seal in the juices. To build on the flavor, I added some onion, which I cooked quickly for a minute or two. With all of these great caramelized flavors on the bottom of the pot, I added some red wine to deglaze and scrape up any cooked-on particles. I then increased the liquid with some homemade beef broth. I didn’t really want the meat to boil, so I placed it in a steaming basket on top of a trivet in the pressure cooker. The moment of truth came about an hour later — about 90 minutes less than it would have taken in an oven — when I opened the pressure cooker and cut into the meat. The meat was fork-tender and succulent! The gravy, ambrosial!
I was then inspired to try other cuts of meat, such as pork loin, quartered chicken, and, yes, even a whole turkey breast, all of which cooked perfectly in my pressure cooker. Before I knew it, come mealtime, every day was like Sunday!
Recognizing That Not All Cuts Are Created Equal
Some cuts of meat are better suited for cooking in the pressure cooker than others, especially tougher, less-expensive ones and cuts that are very lean, because they cook up tender under pressure. A basic cooking method for preparing large cuts of meat and poultry is braising. When you braise, you first brown the food over medium-high heat in a small amount of oil. You then cover the browned food and cook it over low heat in a small amount of cooking liquid for an extended period of time until it’s fork-tender.
The following sections highlight different cuts of meat and poultry that I particularly like to make in the pressure cooker.
Making the most of beef
All cuts of beef that come from the front and hindquarter are ideal for the pressure cooker because cattle develop a lot of muscle here — and not much fat — from lumbering around. Some good choices are chuck and brisket from the front of the steer, and round and rump from, well, the rump or rear of the animal. Other good choices are flank and skirt steak from the belly area.
Picking pork
Pork really is the other white meat. Much leaner today than ever before, it can also dry out quickly when cooked. The loin is very lean white meat and is ideal for roasting and braising in the pressure cooker. To maximize flavor and to ensure that the pork is juicy, I like to rub it with a paste of garlic and spices before browning it on all sides in a small amount of oil in the pressure cooker. Lots of vegetables and some cooking liquid are sure to keep the meat tender.
Looking at lamb
A boneless, tied leg of lamb stuffed with pieces of garlic and rosemary, browned in olive oil, and braised with dry white wine is a superb piece of meat for the pressure cooker, especially when company is coming and you want to impress your guests. Less-expensive lamb shanks are also delectable when braised in the pressure cooker, with the now-tender meat falling off the bone.
Perusing poultry
From a cook’s standpoint, chickens and turkeys are poorly designed creatures. Getting a whole bird, with its juicier dark meat and drier white meat, to cook evenly without something coming out dry and stringy is almost impossible. But when made in the pressure cooker, chicken — whole or quartered — comes out succulent. Although you may not be able to fit a whole turkey into even an 8-quart pressure cooker, a 4- to 5-pound whole breast fits perfectly in a 6-quart pressure cooker and cooks up juicy, as do turkey legs and wings.
Keeping Meats Out of Hot Water (Or Other Liquids)
When braising large cuts of meat such as chuck and rump roasts and boneless legs of lamb in the pressure cooker, I’ve found the results to be better if the meat doesn’t sit directly in the cooking liquid, where it has a tendency to boil, but rather in a steaming basket or on a rack.
A steaming basket is made of metal and is usually about 7 inches in diameter and 2 to 3 inches deep, with small round cutouts along the bottom, for, well, steaming. The basket usually comes with a metal wire trivet. The trivet is placed in the pressure cooker first and the basket goes on top.
A steaming rack looks like a 7-inch-diameter lid with small round cutouts on top. It sits directly in the pressure cooker.
Steaming baskets and racks serve the same purpose: to keep the food out of contact with the cooking liquid. If your pressure cooker doesn’t have either of these two steaming devices, you can always purchase an inexpensive, collapsible, metal steaming basket at any housewares store. Regardless of the type you use, the steaming basket or rack is placed in the pressure cooker after the meat is browned, as detailed in the recipe.
Besides a steaming basket, some pressure cookers also come with an insert dish or pan. The same diameter and depth as the basket, these dishes and pans differ from steaming baskets in that they don’t have any holes in the bottom. They can be used to make casseroles and desserts.
Is It Done Yet?
For the most part, meat is roasted or braised in the pressure cooker until fork-tender. Because cooking also kills harmful bacteria, cooking meat thoroughly is important in order to ensure that the bacteria are killed off.
An instant-read thermometer is a good way to determine whether meat or poultry is adequately cooked. Place the probe into the thickest part of the meat, inserting it about halfway down without touching the bone or pot. Table 9-1 provides you with safe cooking temperatures for cooked meat and poultry.
Table 9-1 Safe Cooking Temperatures for Meat and Poultry
|
Food |
Safe Cooking Temperature |
|
Beef |
170° (well done) |
|
Chicken |
180° |
|
Ground meat or poultry |
165° |
|
Ham (cured pork) |
140° |
|
Lamb |
170° (well done) |
|
Pork |
160° |
|
Turkey |
180° |
To get an idea of when your meat and poultry may reach the correct temperature, turn to Appendix A, which lists recommended cooking times for meat and poultry prepared in a pressure cooker.
A Roast in Every Pot
In this section are a few of my favorite roast recipes for the pressure cooker that I want to share with you. For the most part, they require very little preparation, and I know that you’ll be pleased by how quick and easy they are to make — and how delicious they are, too!
Following are some recommended go-withs to turn the recipes in this chapter into complete meals. You can find the recipes for the side dishes noted here in Chapter 11.
What would Sunday Pot Roast be without Grandma’s Mashed Potatoes and tender Carrots and Onions? Two perfect sides that will turn any meal into a special occasion.
Tangy Warm French-Style Potato Salad holds its own when served with “Barbecued” Beef or “Barbecued” Chicken.
Caraway Pork Roast with Sauerkraut and Pickled Beets are the perfect autumn combination when the weather starts getting cooler.
Be sure to serve the Pulled Pork with Greens in Pot Likker and lots of homemade cornbread to sop up all the juices and sauce.
Steamed Lemon Artichokes as a first course and Ratatouille on the side are excellent Mediterranean accompaniments for Chicken Cacciatore.
Braised Turkey Breast served with Cauliflower and Broccoli Custard makes an elegant, yet simple to put together, dinner.
Sunday Pot Roast
Prep time: 20 min • Cook time: 60 min under pressure • Yield: 6 servings
Ingredients
2 tablespoons all-purpose flour
2 teaspoons salt
1⁄4 teaspoon pepper
3- to 4-pound boneless, trimmed chuck or rump roast
1 tablespoon olive oil
1 small onion, sliced
1 bay leaf
11⁄2 cups beef stock, red wine, water, or any combination thereof
Salt and pepper to taste
Directions
1 Combine the flour, 2 teaspoons salt, and 1⁄4 teaspoon pepper. Rub into the roast. Heat the olive oil in a pressure cooker over high heat. Add the roast and brown all sides evenly. Add the onion and cook for 1 minute. Add the bay leaf. (For Electric: Select the Brown setting.)
2 Remove the meat to a steaming basket and then place the basket in the pressure cooker. Add the stock, wine, and/or water.
3 Cover and bring to high pressure over high heat. Lower the heat to stabilize the pressure. Cook for 60 minutes. (For Electric: Select high pressure and set the timer for 60 minutes.)
4 Remove from the heat. Release the pressure with a quick-release method. Unlock and remove the cover. Test the roast with a fork; it should penetrate easily. If the meat isn’t tender, replace the cover and cook the meat under pressure for an additional 10 minutes.
5 Remove the roast and the steaming basket. Cover and let sit for 10 minutes before slicing it against the grain.
6 To make gravy, bring the liquid to a boil, uncovered, and cook to desired consistency. Season with salt and pepper to taste. Remove and discard the bay leaf.
Per serving: Calories 549 (From Fat 363); Fat 40g (Saturated 17g); Cholesterol 146mg; Sodium 1,112mg; Carbohydrate 3g (Dietary Fiber 0g); Protein 41g.
Note: This recipe is dairy-free.
Vary It! Use gluten-free flour in Step 1 to make this recipe gluten-free.
“Barbecued” Beef
Prep time: 20 min • Cook time: 60 min under pressure • Yield: 8 servings
Ingredients
1 tablespoon vegetable oil
3- to 4-pound boneless, trimmed chuck or rump roast
1 large onion, sliced
2 stalks celery, finely chopped
11⁄2 cups prepared barbecue sauce
One 12-ounce can beer
11⁄2 teaspoons chili powder
Directions
1 Heat the oil in a pressure cooker over medium-high heat. Add the roast and brown evenly on all sides. (For Electric: Select the Brown setting.)
2 Add the onion and celery. Cook for 1 minute. Remove the roast to a plate. Add the barbecue sauce, beer, and chili powder. Stir well. Place the steaming basket in the pressure cooker. Place the browned roast in the steaming basket.
3 Cover and bring to high pressure over high heat. Lower the heat to stabilize the pressure. Cook for 60 minutes. (For Electric: Select high pressure and set the timer for 60 minutes.)
4 Remove from the heat. Release the pressure using the natural-release method. When the pressure has dropped, unlock and remove the cover.
5 Test the roast with a fork; the fork should penetrate easily. If the meat isn’t tender, cover and cook under pressure for an additional 10 minutes.
6 Remove the roast. Let the meat sit for at least 15 minutes before slicing it thinly and against the grain. Serve with the barbecue sauce.
Per serving: Calories 463 (From Fat 301); Fat 34g (Saturated 13g); Cholesterol 114mg; Sodium 471mg; Carbohydrate 8g (Dietary Fiber 1g); Protein 30g.
Note: This recipe is dairy-free.
Ropa Vieja with Fried Plantains
Prep time: 20 min • Cook time: 50 min under pressure • Yield: 8 servings
Ingredients
1 large onion, cut into 1⁄4-inch-thick slices
2 pounds beef brisket or flank steak, trimmed of all fat
Salt and black pepper to taste
1 carrot, peeled and cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1 sprig parsley
About 4 cups water
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 green bell pepper, cored, seeded, and chopped
One 141⁄2-ounce can tomato sauce
1⁄4 teaspoon dried oregano
1 bay leaf
1 tablespoon red wine vinegar
3 cups cooked white rice
Fried Plantains (optional; see the following recipe)
Directions
1 Place the onion slices on the bottom of a pressure cooker, overlapping if necessary. Cut the brisket to fit flat in the pressure cooker and place the brisket on top of the onion. Generously salt and pepper the brisket.
2 Add the carrot, celery, and parsley. Add just enough water to cover the meat, about 4 cups.
3 Cover and bring to high pressure over high heat. Lower the heat to stabilize the pressure. Cook for 50 minutes. (For Electric: Select high pressure and set the timer for 50 minutes.)
4 Remove from the heat. Let the pressure drop using a quick-release method. Unlock and remove the cover.
5 Remove the brisket from the cooking liquid. Discard the vegetables and strain the stock. Measure 1 cup of the stock and set aside. Shred the meat and set aside. Wash and dry the pressure cooker.
6 Heat the olive oil in the pressure cooker over medium-high heat. Add the chopped onion, garlic, and green pepper and cook until the onion is soft. Add the tomato sauce, reserved stock, oregano, bay leaf, and vinegar. Stir in the shredded meat.
7 Cover and bring to high pressure over high heat. Lower the heat to stabilize the pressure. Cook for 5 minutes. (For Electric: Select high pressure and set the timer for 5 minutes.)
8 Remove from the heat. Let the pressure drop using a quick-release method. Unlock and remove the cover.
9 Season with salt and black pepper to taste. Serve with the rice and, if desired, Fried Plantains.
Fried Plantains
Vegetable oil
3 large very ripe plantains (black skin), peeled and cut on a diagonal into 1⁄2-inch slices
1 Heat 1 inch of oil in a large skillet over medium-high heat.
2 Fry the plantain slices in batches on both sides until deep brown.
3 Drain on paper towels and serve.
Per serving: Calories 434 (From Fat 160); Fat 17g (Saturated 5g); Cholesterol 59mg; Sodium 171mg; Carbohydrate 43g (Dietary Fiber 4g); Protein 27g.
Note: This recipe is gluten-free and dairy-free.
Caraway Pork Roast with Sauerkraut
Prep time: 20 min • Cook time: 35 min under pressure • Yield: 6 servings
Ingredients
4 cloves garlic, minced
11⁄2 teaspoons caraway seeds
1 teaspoon salt
1⁄4 teaspoon pepper
21⁄2- to 3-pound boneless pork loin roast
1 tablespoon olive oil
1 large onion, thinly sliced
One 12-ounce can beer
1 pound sauerkraut, drained and rinsed under cold water
1 bay leaf
1⁄2 cup chicken stock
Directions
1 Combine the garlic, caraway seeds, salt, and pepper in a small bowl to form a paste. With a knife, score the top and bottom of the roast, all over, about 1⁄8 inch deep. Rub the garlic mixture into the cuts.
2 Heat the olive oil in a pressure cooker over high heat. Add the roast and brown evenly on all sides. Remove the roast. (For Electric: Select the Brown setting.)
3 Add the onion and cook for 1 minute. Add the beer. Cook for 1 minute. Add the sauerkraut, bay leaf, and chicken stock. Place the roast on top of the sauerkraut.
4 Cover and bring to high pressure over high heat. Lower the heat to stabilize the pressure. Cook for 35 minutes. (For Electric: Select high pressure and set the timer for 35 minutes.)
5 Remove from the heat. Release the pressure with a quick-release method. Unlock and remove the cover. Test the roast with a fork; the fork should penetrate easily. If not tender, cover and cook under pressure for an additional 10 minutes.
6 Remove the roast and let sit for 10 minutes before slicing.
Per serving: Calories 395 (From Fat 203); Fat 23g (Saturated 8g); Cholesterol 115mg; Sodium 832mg; Carbohydrate 6g (Dietary Fiber 3g); Protein 40g.
Note: This recipe is dairy-free. To make this recipe gluten-free, use gluten-free beer.
Pulled Pork
Prep time: 20 min • Cook time: 15 min under pressure • Yield: 6 servings
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
One 141⁄2-ounce can diced tomatoes
1 tablespoon tomato paste
2 tablespoons apple cider vinegar
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons prepared adobo seasoning
1⁄3 cup water
1 chipotle chili in adobo, seeded and chopped
Salt and pepper to taste
21⁄2- to 3-pound pork tenderloin, cut into 11⁄2-inch slices
6 soft rolls
Directions
1 Heat the olive oil in a pressure cooker over high heat. Add the onion and cook 3 minutes or until soft. Add the remaining ingredients except the pork and rolls. Cook for 5 minutes. Remove from heat. (For Electric: Select the Brown setting.)
2 Using an immersion blender, puree the mixture in the pot until smooth, or transfer the mixture to a blender, puree until smooth, and pour back into the pot.
3 Add the sliced pork tenderloin.
4 Cover and bring to high pressure over high heat. Lower the heat to stabilize the pressure. Cook for 15 minutes. (For Electric: Select high pressure and set the timer for 15 minutes.)
5 Remove from the heat. Release the pressure with a quick-release method. Unlock and remove the cover. Remove pork slices to a large cutting board and, while still warm, shred the meat with two forks.
6 Return the meat to the sauce in the pot and bring to a simmer over medium heat. Cook 10 minutes, uncovered, until sauce thickens. (For Electric: Select Warm and simmer meat 10 minutes.)
7 Serve over split soft rolls.
Per serving: Calories 403 (From Fat 107); Fat 12g (Saturated 3g); Cholesterol 106mg; Sodium 1,950mg; Carbohydrate 30g (Dietary Fiber 3g); Protein 42g.
Note: This recipe is dairy-free.
New England Boiled Dinner
Prep time: 15 min • Cook time: 24 min under pressure • Yield: 4 servings
Ingredients
2 cups water
1 bay leaf
4 cloves garlic, crushed
1⁄2 teaspoon whole black peppercorns
2-pound smoked pork butt, netting or covering removed
1 pound small red or new potatoes, cut in half
2 large carrots, peeled and cut into 1-inch pieces
2 leeks, or 8 scallions, cleaned well and cut into 1-inch pieces
1 small head green cabbage, cored and quartered
Directions
1 Add the water, bay leaf, garlic, and peppercorns to the pressure cooker. Place a steaming basket in the pressure cooker. Place the pork butt in the basket.
2 Cover and bring to high pressure over high heat. Lower the heat to stabilize the pressure. Cook for 20 minutes. (For Electric: Select high pressure and set the timer for 20 minutes.)
3 Remove from the heat. Release the pressure with a quick-release method. Unlock and remove the cover. Add the potatoes, carrots, leeks or scallions, and cabbage.
4 Reposition the cover and bring to high pressure over high heat. Lower the heat to stabilize the pressure. Cook for 4 minutes. (For Electric: Select high pressure and set the timer for 4 minutes.)
5 Remove from the heat. Release the pressure with a quick-release method. Unlock and remove the cover.
6 Remove the meat and vegetables with a slotted spoon to a large serving platter. Slice the pork as thinly as possible. Spoon some of the cooking liquid over the meat and vegetables.
Per serving: Calories 642 (From Fat 367); Fat 41g (Saturated 14g); Cholesterol 130mg; Sodium 2,687mg; Carbohydrate 36g (Dietary Fiber 8g); Protein 36g.
Note: This recipe is gluten-free and dairy-free.
Moroccan Chicken
Prep time: 10 min • Cook time: 15 min under pressure • Yield: 4 servings
Ingredients
4 tablespoons olive oil
1 large onion, sliced
1 clove garlic, thinly sliced
2 tablespoons minced flat-leaf parsley, divided
1 tablespoon minced cilantro
1 teaspoon salt
1⁄2 teaspoon black pepper
4 threads saffron (optional)
3- to 4-pound chicken, quartered, with or without skin
1 cup chicken stock
1 large lemon, thinly sliced
8 large green Sicilian olives
One 10-ounce package couscous
Directions
1 Heat the olive oil in a pressure cooker over medium-high heat. Add the onion, garlic, 1 tablespoon of the parsley, cilantro, salt, pepper, and, if desired, saffron. Stir well and cook 3 minutes or until onions are soft. (For Electric: Select the Brown setting.)
2 Add the chicken. Stir to coat with the onion mixture. Pour the stock over the chicken; do not stir. Place the lemon slices on top of the chicken.
3 Cover and bring to high pressure over high heat. Lower the heat to stabilize the pressure. Cook for 15 minutes. (For Electric: Select high pressure and set the timer for 15 minutes.)
4 Remove from the heat. Let the pressure drop using a quick-release method. Unlock and remove the cover.
5 Remove the chicken with a slotted spoon to a platter. Cover to keep warm.
6 Reduce the cooking liquid over high heat until the sauce is thick. (For Electric: Select the Brown setting.) Add the olives and cook until warmed through. Pour the sauce over the chicken. Sprinkle with the remaining 1 tablespoon parsley.
7 Serve with cooked couscous, prepared according to package directions.
Per serving: Calories 791 (From Fat 335); Fat 37g (Saturated 8g); Cholesterol 167mg; Sodium 1,142mg; Carbohydrate 59g (Dietary Fiber 5g); Protein 52g.
Note: This recipe is dairy-free.
Vary It! For a gluten-free recipe, substitute 2 cups cooked rice for the couscous.
Chicken Cacciatore
Prep time: 20 min • Cook time: 10 min under pressure • Yield: 4 servings
Ingredients
2 tablespoons olive oil
4-pound chicken, skin and excess fat removed, cut into serving pieces
1 large onion, chopped
2 cloves garlic, peeled and very thinly sliced
1 small pickled cherry or jalapeño pepper, seeded and coarsely chopped (optional)
8 ounces white mushrooms, thinly sliced
1⁄3 cup dry white wine
One 28-ounce can crushed tomatoes
1 teaspoon salt
1⁄4 teaspoon black pepper
1 tablespoon minced parsley
2 cups cooked white rice
Directions
1 Heat the olive oil in a pressure cooker over medium-high heat. Brown the chicken pieces in batches and set them aside on a large plate. (For Electric: Select the Brown setting.)
2 Add the onion, garlic, cherry pepper (if desired), and mushrooms. Cook for 2 minutes. Return the browned chicken to the pressure cooker. Add the wine, tomatoes, salt, and black pepper. Cook for 2 minutes.
3 Cover and bring to high pressure over high heat. Lower the heat to stabilize the pressure. Cook for 10 minutes. (For Electric: Select high pressure and set the timer for 10 minutes.)
4 Remove from the heat. Release the pressure with a quick-release method. Unlock and remove the cover.
5 Transfer to a serving dish and garnish with the parsley. Serve with the white rice.
Per serving: Calories 470 (From Fat 174); Fat 19g (Saturated 4g); Cholesterol 93mg; Sodium 1,280mg; Carbohydrate 38g (Dietary Fiber 3g); Protein 34g.
Note: This recipe is gluten-free and dairy-free.
“Barbecued” Chicken
Prep time: 20 min • Cook time: 15 min under pressure • Yield: 4 servings
Ingredients
3 pounds chicken pieces, skin and excess fat removed
Salt
2 tablespoons vegetable oil
1 large green bell pepper, cored, seeded, and diced
1 large onion, chopped
2 cloves garlic, peeled and minced
2⁄3 cup jarred barbecue sauce
2⁄3 cup jarred tomato chili sauce
Directions
1 Rub the chicken pieces with salt.
2 Heat the vegetable oil in a pressure cooker over medium-high heat. Brown the chicken pieces in batches and set them aside on a large plate. (For Electric: Select the Brown setting.)
3 Add the green pepper, onion, and garlic. Cook for 2 minutes. Return the browned chicken to the pressure cooker. Add the barbecue and chili sauces.
4 Cover and bring to high pressure over high heat. Lower the heat to stabilize the pressure. Cook for 15 minutes. (For Electric: Select high pressure and set the timer for 15 minutes.)
5 Remove from the heat. Release the pressure with a quick-release method. Unlock and remove the cover.
6 Transfer to a serving dish.
Per serving: Calories 419 (From Fat 158); Fat 18g (Saturated 3g); Cholesterol 116mg; Sodium 1,887mg; Carbohydrate 24g (Dietary Fiber 2g); Protein 39g.
Note: This recipe is dairy-free.
Vary It! For a gluten-free recipe, use gluten-free barbecue and chili sauces.
Braised Turkey Breast
Prep time: 15 min • Cook time: 40 min under pressure • Yield: 6 servings
Ingredients
Salt and pepper
4- to 5-pound whole turkey breast, wings removed, rinsed under cold water and patted dry
2 tablespoons vegetable oil
1 onion, thinly sliced
2 garlic cloves, crushed
2 carrots, peeled and thinly sliced
2 stalks celery, thinly sliced
1 cup chicken stock
1 cup dry red wine
1 tablespoon cornstarch
2 tablespoons water
Directions
1 Generously salt and pepper the turkey breast.
2 Heat the oil in a pressure cooker over medium-high heat. Add the turkey breast and brown on all sides. Remove and set aside. (For Electric: Select the Brown setting.)
3 Add the onion, garlic, carrots, and celery. Cook until the onion is soft. Add the stock and wine. Cook for 2 minutes. Place the turkey breast in the pressure cooker.
4 Cover and bring to high pressure over high heat. Lower the heat to stabilize the pressure. Cook for 40 minutes. (For Electric: Select high pressure and set the timer for 40 minutes.)
5 Remove from the heat. Release the pressure with a quick-release method.
6 Unlock and remove the cover. Carefully remove the turkey and place on a large plate. Cover with foil.
7 Strain the cooking liquid. Pour it back into the pressure cooker and boil it down by a third. (For Electric: Select the Brown setting.) Combine the cornstarch and water. Add to the liquid and whisk until thickened. Season to taste with salt and pepper.
8 Slice the turkey off the carcass. Serve with the gravy.
Per serving: Calories 433 (From Fat 180); Fat 20g (Saturated 5g); Cholesterol 149mg; Sodium 390mg; Carbohydrate 1g (Dietary Fiber 0g); Protein 58g.
Note: This recipe is gluten-free and dairy-free.