Instant Pot Braised Stuffed Turkey Breast

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recipe by Bruce Weinstein

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

This recipe’s a fair amount of work, but you’ll end up with a dish worthy of a holiday table. The turkey breast is butterflied, then stuffed with meat and breadcrumbs before being rolled, tied, and braised. The easiest way to butterfly a boneless skinless turkey breast is to have the butcher do it for you. Just ask! To DIY it: Set the breast on a cutting board so that the smoother side that had the skin is facing down. Holding the blade of a large chef’s knife parallel to the cutting board, cut into the thinner side of the meat as if you were cutting into the pages of an open book from the side, working the knife through the meat until about 1 inch remains at the fatter side. Open the breast up like said book, that 1-inch section now like a book’s spine.

Inspired by:

recipe updated May 6, 2020


  • Shallot icon
    1 (about 42 g)
  • Garlic clove icon
    Garlic clove
    1 (about 6 g)
  • Raisins icon
    ¼ cup (about 42 g)
  • Turkey breast icon
    Turkey breast
    1.135 kg (about 10 ¼)
  • Butter icon
    1 tbsp (about 14.4 g)
  • Sweet italian sausage icon
    Sweet italian sausage
    113.5 g (about ½ cup)
  • Fresh breadcrumbs icon
    Fresh breadcrumbs
    1 cup (about 240 g)
  • Lemon zest icon
    Lemon zest
    1 tsp (about 3.8 g)
  • Fennel seeds icon
    Fennel seeds
    ½ tsp (about 1.02 g)
  • Salt icon
    ½ tsp (about 3 g)
  • Black pepper icon
    Black pepper
    ½ tsp (about 1.07 g)
  • Chicken broth icon
    Chicken broth
    1 ½ cups (about 373.5 g)
  • Fresh oregano icon
    Fresh oregano
    2 sprigs
  • Water icon
    1 ½ tbsp (about 22.5 g)
  • Cornstarch icon
    1 tbsp (about 8.1 g)


  • kCook icon Whisk
  • kCook icon Silicone baking mat
  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Large mixing bowl
  • kCook icon Cutting board
  • kCook icon Cutting board
  • kCook icon Small bowl

Step preview

  1. Pre-heat until hot - Sauté, Normal
  2. Add butter to the inner pot
  3. Melt
  4. Add shallot and garlic clove to the inner pot
  5. Cook until softened while stirring occasionally - approx 2 min
  6. Add sweet italian sausage to the inner pot
  7. Cook until browned while stirring occasionally - approx 4 min
  8. Scrape content of inner pot into a large mixing bowl
  9. Cool - 5 min
  10. Stir raisins, fresh breadcrumbs, lemon zest and fennel seeds into the mixture
  11. Cool - 10 min
  12. Lay out turkey breast a clean cutting board
  13. Spread breadcrumb mixture over turkey evenly
  14. Roll turkey into a log
  15. Tie the log in 3 places with butcher's twine
  16. Season with salt and black pepper
  17. Pre-heat until hot - Sauté, Normal
  18. Add butter to the inner pot
  19. Add turkey breast to inner pot
  20. Brown lightly - approx 5 min
  21. Add chicken broth to the inner pot
  22. Add fresh oregano to the inner pot
  23. Close and lock the lid and turn the steam release handle to Sealing
  24. Pressure cook - Manual, High, 35 min
  25. Natural release
  26. Transfer turkey to a clean cutting board
  27. Discard oregano sprigs
  28. Pre-heat inner pot - Sauté, Normal
  29. Whisk water and cornstarch into a clean small bowl
  30. Whisk slurry into inner pot
  31. Cook until thickened while whisking - approx 1 min
  32. Remove inner pot to stop the cooking
  33. Slice stuffed turkey breast into 1-inch thick slices
  34. Serve with sauce ladled on top
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