Turkey with Cranberries


  • 2 cups vegetable broth
  • ½ cup balsamic vinegar
  • 4 tbsp light brown sugar or panela
  • 2 tbsp corn starch
  • 2 tsp old fashioned or Dijon mustard
  • 1¾ lb (800 g) boneless turkey breast fillets
  • 4 tbsp olive oil
  • 1 tsp salt
  • 1 cup cranberries
  • rosemary
  • In a bowl or deep dish mix the broth with the balsamic vinegar, sugar, corn starch, and mustard. Stir well and set aside.
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 4 Minutes. Sear the turkey with olive oil and salt and set aside.
  • When the sauté time is up, add the broth mixture from step 1, the cranberries, and rosemary.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 6 Minutes.
  • When done cooking, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid and serve.
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