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
    x 1 (about 42g)
  • Garlic clove icon
    Garlic clove
  • Raisins icon
    about ¼ cup (42g)
  • Turkey breast icon
    Turkey breast
  • Butter icon
    2 tbsp (28g)
  • Sweet italian sausage icon
    Sweet italian sausage
    ½ cup
  • Fresh breadcrumbs icon
    Fresh breadcrumbs
    1 cup (240g)
  • Lemon zest icon
    Lemon zest
    1 tsp (4g)
  • Fennel seeds icon
    Fennel seeds
    about ½ tsp (1g)
  • Salt icon
    about ½ tsp (3g)
  • Black pepper icon
    Black pepper
    about ½ tsp (1g)
  • Chicken broth icon
    Chicken broth
    1.5 cups (374g)
  • Fresh oregano icon
    Fresh oregano
    2 sprigs
  • Water icon
    1.5 tbsp (22ml)
  • Cornstarch icon
    1 tbsp (8g)


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