Preparation time: 15 minutes
Cooking time: 45 minutes
Servings: 6
Ingredients:
4 pound bone-in turkey breast, cut up
2 tablespoons coconut or olive oil
Salt and pepper, to taste
1 medium onion, diced
2 garlic cloves, diced
1/2 cup unsweetened white grape juice
2 teaspoon Herbs of Provence
1 cup chicken broth
2 teaspoon lemon juice
1 tablespoon arrowroot flour
Directions:
1. Salt and pepper the turkey generously.
2. Heat olive oil in the pressure cooker using the "brown" or "sauté" button. Add the turkey and brown on all sides, about 3 minutes per side. You may have to work in batches. Remove and set aside on a platter.
3. Drain off the fat, leaving just about 1 tablespoon in the pressure cooker. Add onion and cook for about 3 minutes. Add Herbs of Provence and garlic then cook for about 40 seconds.
4. Stir in the grape juice and scrape up any browned bits from the bottom of the pan. Stir in the chicken broth.
5. Close the lid and lock. Cook for 25 minutes at high pressure. At the end of the cooking time, quick release the pressure.
6. Open the lid, remove the turkey and place on a platter.
7. Stir in arrowroot flour, lemon juice then let simmer until thickened.
8. Serve turkey with the sauce.