Decadent Turkey Breasts in Sweet Apricot Sauce
Ready in about 20 minutes. Servings 8. Per serving: 256 Calories; 10.2g Fat; 5.9g Carbs; 33.1g Protein; 5.2g Sugars.
Nutrition
Ingredients
| 2 pounds | 905 g | turkey breasts, cubed |
| 1/3 cup | 80 ml | Port wine |
| 1/2 teaspoon | 2.5 ml | dried sage |
| 1 teaspoon | 5 ml | red pepper flakes, crushed |
| 1 teaspoon | 5 ml | dried rosemary |
| 1/3 cup | 80 ml | chicken stock, preferably homemade |
| 2 teaspoons | 10 ml | sesame oil |
| to taste | sea salt and freshly ground black pepper | |
| 3 teaspoons | 15 ml | honey (for the sauce) |
| 1 teaspoon | 5 ml | fresh ginger root, minced (for the sauce) |
| 1/2 teaspoon | 2.5 ml | chili powder (for the sauce) |
| 1/2 teaspoon | 2.5 ml | soy sauce (for the sauce) |
| 1/3 cup | 80 ml | all-natural apricot jam (for the sauce) |
| 1 1/2 tablespoons | 23 ml | rice vinegar (for the sauce) |
Instructions
Press the "Sauté" button and preheat your Instant Pot. Now, heat the oil; sear the turkey breasts, stirring occasionally, for 3 to 4 minutes. Season the turkey breasts with salt, black pepper, red pepper flakes, rosemary, and sage. Add the Port wine and chicken stock to the Instant Pot and deglaze the bottom. Return turkey to the Instant Pot and secure the lid. Choose the "Manual" setting and High pressure. Cook for 10 minutes. Once cooking is complete, use a natural release and carefully remove the lid. Transfer the turkey breasts to a platter. Add the sauce ingredients to the Instant Pot. Cook until the sauce reaches preferred consistency. Pour over the turkey and serve immediately. Bon appétit!