I usually buy a Butterball Turkey breast netted once a month. great for dinners and sandwiches. I decided to try pressure cooking it. 55 min cooking, 20 min release time.
I tried to follow this: https://easyfamilyrecipes.com/pressure-cooker-turkey-breast/
I went with what I had today. I used the rest of my Better Than Bullion with some water and a teaspoon of the chopped garlic jar, cut up an onion (I didn't have celery), S&P. Put that in the bottom of the pan and put it on Poultry 55 min. Oh the recipe called for Lemons on top. I didn't have those, so I sprinkled some lemon pepper on the breast with more pepper and salt. (I would admit the lemon, I didn't like the lemon taste.)
Took the breast out of the freezer, opened it. Did the usual running warm water over it to disconnect the gravy packet. Re Adjusted the netting (important or the turkey usually stays connected to it when you remove it later.)
I couldn't find my rack, so I did the balling of foil trick and placed the turkey on top of the three balls out of the liquid.
Took it out, set the pot on saute, added some flour water to thicken the gravy.
Made some wild rice and a can of green beans.
It was nice and juicy. More so than when I usually roast it for 2.5 - 3 hrs.