I posted yesterday in my Instagram Stories that I was attempting to make my own deli style turkey for sandwiches using none other than my Instant Pot. Yes, yes, I am completely obsessed with that contraption. It is amazing… no ifs ands or buts. (Read my review here.)
Anyway, the response to the turkey instastory was exuberant and large! I get it. Sandwiches are such an easy thing to pack for lunches, both school and work and sometimes deli meat is, well, scary. I mean what’s really in it? And if you go for the organic stuff it is so expensive! This is so extremely easy and you can flavor it anyway you like. My husband boldly said it was, in fact, the best thing to ever come out of the Instant Pot!
Homemade “Deli” Turkey:
- 2-3 pound turkey breast wrapped in netting- you can ask for this at the deli counter if you don’t see it in the prepacked meat section.
- 4 Tablespoons favorite seasoning blend- I used Primal Palate Garlic and Herb this time. (Stay tuned for more fun recipes with Primal Palate Organic Spices and a giveaway!)
- A few grinds of cracked black pepper and a sprinkling of salt
- 1 cup of chicken broth
- Unwrap your turkey breast and season with salt and pepper. Then press in your favorite seasoning blend all over the entire piece of meat.
- Place the steaming rack in the bottom of your Instant Pot. Pour the chicken broth in to cover bottom of pot.
- Place seasoned turkey breast on top of the steaming rack.
- Place lid on Instant Pot and switch to sealing. Pressing the manual button set high pressure cook for 35 minutes. (If your turkey breast is only 2lbs try a little less time so you don’t dry the meat out. 3lbs takes 35 minutes)
- Once done, do a manual pressure release (I cover mine with a towel to avoid the spray!) and then using a meat thermometer (I have this one) pushed into the center of the meat check the temperature. It needs to be over 165 degrees. If your turkey breast is not, cook on high pressure for 5 more minutes and follow same quick release and temperature check.
- Transfer turkey to a plate and put in the refrigerator. Once cooled completely I cut off the string netting. You can then slice thinly for sandwiches. The colder it is the easier it is to slice thin. I think it tastes better freshly cut for sandwiches so it doesn’t dry out. I leave whole wrapped tightly in saran wrap and cut as needed!