Roast turkey in ginger-garlic sauce in a pressure cooker

Ingredients for 4 servings:

• 1 kg turkey breast, ready to cook
• 1 piece(s) ginger, approx. thumb-sized
• 2 garlic cloves
• 1 m.-sized onion(s)
• 1 m.-sized apple, sweet
• 1 pinch(s) cinnamon powder
• 2 tsp brown cane sugar
• ½ cup vinegar
• 3 tsp olive oil
• ¼ liter vegetable broth
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

It’s easy to make and super juicy.

Dice the onions. Peel the garlic and ginger. Peel, core, and slice the apple. Brown the turkey breast in 1 teaspoon of olive oil on both sides for about 3-4 minutes, then remove it, rub it with pepper and salt on both sides, and let it rest. Caramelize the sugar in a saucepan over medium heat, then remove it from the bottom of the pan with the vinegar and let it reduce. Add 2 teaspoons of olive oil and sauté the onions. Add a little vegetable stock if there is too little liquid. Add the ginger, garlic, cinnamon, and the apple pieces and sauté briefly. Then place the meat on top of the apple pieces, deglaze with the vegetable stock, and turn the heat up to high. Then put the lid on and wait until the pressure is high enough. Adjust the heat to maintain the pressure. The cooking time at this temperature is 30 minutes, with steaming and venting a total of about 40 minutes (on induction). After steaming, remove the meat, puree the sauce, and season to taste. If desired, add a little more vegetable broth and/or thicken it. Slice the meat and serve it in the sauce. This will keep it moist for longer. Tip: If you slice the turkey breast thinly, you can halve the cooking time. The 200 kcal per serving is calculated based on 200 g of meat, without any side dishes.