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Pressure-Cooker Turkey with Berry Compote

This delicious dish gives you a way to get all that yummy turkey flavor without heating up the house, and the berries make the perfect summer sauce. For a browner turkey, just broil it for a few minutes before serving. —Margaret Bracher, Robertsdale, Alabama
  • Total Time
    Prep: 15 min. Cook: 45 min. + releasing
  • Makes
    12 servings (3-1/4 cups compote)

Ingredients

  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 2 boneless skinless turkey breast halves (2 pounds each)
  • 1/3 cup water
  • COMPOTE:
  • 2 medium apples, peeled and finely chopped
  • 2 cups fresh raspberries
  • 2 cups fresh blueberries
  • 1 cup white grape juice
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground ginger

Directions

  • Mix salt, garlic powder, thyme and pepper; rub over turkey breasts. Place in a 6-qt. electric pressure cooker. Pour water around turkey. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in turkey breasts should read at least 165°.
  • Remove turkey and cooking juices from pressure cooker; tent with foil. Let stand before slicing.
  • Select saute setting and adjust for low heat. Add compote ingredients; simmer, uncovered, until mixture is slightly thickened and apples are tender, 15-20 minutes, stirring occasionally. Serve turkey with compote.

Test Kitchen tip
  • Use frozen fruit when fresh is out of season.
  • Nutrition Facts
    5 ounces cooked turkey with 1/4 cup compote: 215 calories, 1g fat (0 saturated fat), 94mg cholesterol, 272mg sodium, 12g carbohydrate (8g sugars, 2g fiber), 38g protein. Diabetic Exchanges: 5 lean meat, 1 starch.

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