Take the stress out of holiday cooking by turning to this awesome multi-tasking device. The key to getting the roasted flavor is to use a barbeque dry rub, such as the seasoning from Rendezvous in Memphis, Tennessee.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Prick sweet potatoes all over with a fork. Microwave on high until tender, 8 to 10 minutes. Let cool until easily handled, about 10 minutes. Peel and mash sweet potatoes in a bowl. Mix in maple syrup. Season with salt.

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  • Turn on an electric pressure cooker (such as Instant Pot(R)) and select "Saute" mode. Rub the turkey breast all over with the barbeque seasoning. Add 1/4 cup butter to the pot and allow it to melt and begin to sizzle, about 2 minutes. Place seasoned turkey breast in the pot, skin-side down. Cook until browned, about 5 minutes. Turn off heat.

  • Melt the remaining 1/4 cup butter in a skillet over medium heat. Add celery and onion; cook until slightly softened, about 2 minutes. Add cornbread, pecans, and bacon. Remove from heat; sprinkle with 1/2 teaspoon of barbeque rub. Stir cornbread dressing gently.

  • Create 2 rafts out of aluminum foil. Poke a few holes in 1 raft and fill it with the cornbread dressing. Fill the second raft with the mashed sweet potatoes.

  • Flip browned turkey breast skin-side up. Place cornbread dressing raft on top. Add stock, pouring it slowly over the dressing; it will drip down onto the cooking surface and keep turkey moist. Place the raft of sweet potatoes on top of the dressing.

  • Seal pressure cooker. Select the "Poultry" setting and set the timer for 30 minutes.

  • Release pressure naturally according to manufacturer's instructions. Let turkey breast rest for 5 minutes before slicing. Serve on a platter with cornbread dressing and sweet potatoes.

Cook's Note:

To make the bird extra juicy, brine it the night before cooking.

Read more about making this Instant Pot Thanksgiving dinner in our article.

Nutrition Facts

753 calories; 39.1 g total fat; 170 mg cholesterol; 2637 mg sodium. 62.7 g carbohydrates; 39.1 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/21/2018
Good turkey dinner not sure I made the rafts correctly. Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/21/2018
Good turkey dinner not sure I made the rafts correctly. Read More
Rating: 4 stars
08/28/2018
This was delicious but I think I overcooked the turkey cause it was a little tough. Would make again. I've never used cornbread (store bought from Publix) for a stuffing before. Was wonderful. I added raisins. Read More
Rating: 4 stars
10/21/2018
Good turkey dinner not sure I made the rafts correctly. Read More
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