Instant Dutch Oven - Turkey Breast


  • 2 lb whole turkey breast
  • 0.5 oz dried porcini mushrooms
  • 1 small red onion
  • 4 sprigs fresh thyme
  • 2 cups chicken broth
  • 2 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 1 cup Water
  • salt and pepper to taste
  • Soak dried mushrooms in 1 cup of water. When they are soft, slice and save the water for later use.
  • If the turkey breast is bone in, place it on a cutting board (skin side down) and pierce the silver skin through the ribs with a knife. Otherwise continue to step 3.
  • Pat the turkey breast with paper towels and season with salt and pepper.
  • Select SEAR/SAUTE and set the time to 15 minutes. Press START. 
  • When the dutch oven is hot, place turkey breast in, skin side down. Let it sear until the skin is golden brown and comes of easily from the bottom, around 7 minutes.
  • Turn the turkey and sear the other side until golden brown.
  • Take the breast out and set aside.
  • Add olive oil to the dutch oven.
  • Add shallots and mushroom. Sauté briefly until onions are soft.
  • Press CANCEL. Select BRAISE MODE. Press Temp/Time button to set time to 1:15. Press START.  
  • Add chicken stock, the water remaining from the soaked mushrooms, and thyme sprigs. Bring to simmer.
  • Return breast, skin side up, to the dutch oven, adding any accumulated juices. Close the lid.
  • Once the cooking cycle is complete, open the lid. Transfer turkey to carving board.
  • Discard thyme sprigs. Add lemon juice into the pot and stir.
  • Slice turkey breast and top with the mushroom and its already thickened juice. For a smoother gravy, blend vegetables and the juice in a blender until smooth. Season the gravy with salt and pepper if needed.
  • For serving, return gravy to the dutch oven Close the lid. Select KEEP WARM. Press START.
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