- 4-5 pounds Whole Turkey Breast, (bone-in)
- 1-2 tablespoons Olive Oil
- 1/2 tablespoon Poultry Seasoning, or Italian Seasoning
- 2 teaspoons Lawry's Seasoned Salt
- 1 cup Chicken Broth, or turkey broth (or stock)
Loosen the skin on the turkey breast and rub the olive oil underneath and on top of the turkey breast.
Sprinkle the turkey breast with the poultry or Italian seasoning and seasoned salt.
Pour the stock into the pressure cooker.
Place the turkey breast inside the pressure cooker with the cavity side down.
Place the lid on the pressure cooker, seal and lock. Set the cook timer to the pressure cooker setting on high for 30 minutes.
When the pressure cooker beeps, switch the valve so that the pressure slowly releases.
Once released, open the lid carefully, away from your face.
Remove the turkey from the pressure cooker. Test the turkey breast with a digital thermometer to be sure meat has reached at least 160°F.
Set on a cutting board and let cool. For crispy skin, place the turkey breast on a baking sheet and in the broiler for about 5 to 10 minutes. Slice turkey and place on a platter before serving.