Instant Pot Turkey Brisket
or Turkey with Tzimmes
Based upon Laurel Randolph's brisket recipe
Total: 90 mins (Prep: 15 mins, Cook: 50 mins, Natural Release: 15 mins, Sauce: 10 mins)
Yield: 4 to 6 servings
Ingredients
2 Tablespoons canola or grapeseed oil (for sauteing) 1 (2-3 pound) frozen turkey breast (no bone)
1
white onion (sliced) or 10 oz bag chopped
6
garlic cloves (peeled and smashed) 1/2 cup red wine vinegar
1/2 cup water (or white wine) ? orange juice? 1 can (14 ounce)
diced tomato (drained)
1 teaspoon Worcestershire sauce (*) 8
apricots, dried - halved
1 Tablespoon, rounded
brown sugar
salt and pepper (to taste)
1 sprigs
fresh rosemary (optional)
4 sprigs
fresh thyme (optional)
1
bay leaf
Steps to Make It
- Gather the ingredients.
- Turn on the Sauté function on your Instant Pot and let it preheat.
- Once hot, add the oil and coat the bottom of the pot
- Add the onion and sauté for 2 minutes.
- Add garlic to the onions and sauté for 1 more minute.
- Add the vinegar and water and scrape the bottom of the pan to loosen any browned bits. Let simmer for about 3 minutes, or just until the vinegar smell has cooked off. Turn off the Sauté function.
- Add the tomato sauce, apricots, brown sugar, Worcestershire, herbs, and bay leaf. Season with salt and pepper and stir. Add the frozen turkey breast to the sauce and nestle in. Secure the lid.
- Cook at manual high pressure for 50 minutes and use a natural release (~15 minutes).
- Once the pressure has released, carefully remove the turkey (use forks).
- Turn on the Sauté function to the Low setting and cook for about 10 minutes, or until the sauce has reduced and thickened slightly.
- Slice the turkey crosswise
- Serve covered in sauce.
- Store leftovers in the fridge in the sauce
- If you cook it the night before, baste it the next morning
Inspired by https://www.thespruceeats.com/instant-pot-brisket-4176972