Add butter and worcestershire sauce and mix until combined.

Roast turkey in instant pot. Web season turkey breast with salt and pepper. Add it to the turkey drippings in the instant pot, along with butter and heavy cream. Add some flavoring to the instant pot—carrots, celery, onions, and broth—and add the trivet that came along with the instant pot.

Season with salt and pepper to taste. Let the pressure release naturally. Once cook time is complete, allow pressure to release naturally (will take about 40 minutes).

Carefully open the lid, remove the turkey, place on a platter and cover. No more chewy and dried slices of turkey breast for dinner. All the classic turkey flavors you know and love.

Remove pressure lid and switch to fry lid. Web instructions remove the turkey from the packaging. Pour in chicken broth (but not directly over the breast).

Bobbi lin for the new york times. If you don’t have an immersion blender, carefully transfer the mixture into a blender to blend until smooth, then transfer it back into the pot. It's a great option if you don't want to cook a whole turkey, and it's cheaper too.

Web a perfectly roasted (and reheated) centerpiece dish for wherever your thanksgiving may be. Web place frozen turkey roast on trivet. It should read 165 f.